# What You'll Need:
→ Meats
01 - 1.1 lb boneless, skinless chicken thighs, cut into 3/4 inch pieces
02 - 3.5 oz smoked bacon lardons or diced bacon
→ Vegetables
03 - 2 large leeks, cleaned and sliced into 1/4 inch rounds
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 small onion, finely chopped
→ Sauce & Dairy
08 - 3.5 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 1 2/3 cups whole milk
11 - 3/4 cup plus 2 tablespoons chicken stock
12 - 1/3 cup heavy cream
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste
→ Pastry
16 - 1 sheet ready-rolled puff pastry, approximately 11.3 oz
17 - 1 egg, beaten for egg wash
# How to Make It:
01 - Preheat oven to 400°F. Ensure pie dish with 1.6 quart capacity is clean and ready for assembly.
02 - Cook bacon in large frying pan over medium heat until golden and crisp, approximately 5 minutes. Remove with slotted spoon and set aside. Add chicken pieces to same pan and brown on all sides for 5 to 6 minutes until golden. Transfer to plate.
03 - Add butter to pan, then incorporate onions, leeks, carrots, and celery. Sauté for 8 to 10 minutes until vegetables soften. Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables, stirring constantly for 1 minute to cook out raw flour flavor and create roux.
05 - Gradually pour in milk and chicken stock while stirring constantly to prevent lumps. Bring to simmer and cook for 3 to 4 minutes until sauce thickens and coats back of spoon.
06 - Stir in cooked bacon, browned chicken, heavy cream, Dijon mustard, and thyme. Season with salt and pepper to taste. Remove from heat and allow to cool for 10 minutes.
07 - Transfer cooled filling to pie dish. Unroll pastry sheet and lay over filling, trimming excess. Press edges firmly to seal. Cut 3 to 4 small slits in top to allow steam escape. Brush entire surface with beaten egg.
08 - Bake for 30 to 35 minutes until pastry achieves golden-brown color and crisp texture. Remove from oven and allow to rest for 5 minutes before serving.
