Tender chicken and leeks in a rich, creamy sauce with smoky bacon, topped with golden, flaky pastry
# What You 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 ounces
17 - 1 egg, beaten for egg wash
# How-To Steps:
01 - Preheat the oven to 400°F. In a large frying pan over medium heat, cook the bacon until golden and crisp, approximately 5-7 minutes. Remove with a slotted spoon and set aside on a paper towel.
02 - In the same pan with bacon drippings, add the chicken pieces and brown on all sides for 5-6 minutes until golden. Transfer to a plate and reserve.
03 - Add butter to the pan, then stir in the onions, leeks, carrots, and celery. Sauté for 8-10 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
04 - Sprinkle flour over the vegetables, stirring continuously for 1 minute to cook out the raw flour taste and create a light roux base.
05 - Gradually pour in the milk and chicken stock while stirring constantly to prevent lumps from forming. Bring to a simmer and cook for 3-4 minutes until the sauce thickens to a light cream consistency.
06 - Stir in the reserved bacon, browned chicken, heavy cream, Dijon mustard, and thyme. Season to taste with salt and pepper. Remove from heat and allow to cool for 10 minutes.
07 - Pour the cooled filling into a large pie dish with approximately 1.6 quart capacity, distributing evenly.
08 - Unroll the puff pastry and lay it over the filling. Trim any excess overhang and press the edges firmly to seal. Cut 2-3 small slits in the top surface to allow steam to escape. Brush generously with beaten egg.
09 - Bake for 30-35 minutes until the pastry is deep golden and crisp. Allow to rest for 5 minutes before serving.
