Savory Pot Pie

Equipment

• Pie Pan
• Cooking Pan

Time

2 hours-ish

Ingredients

Name	Amount
Chicken Thighs	4
Bacon	1/2 pound
Cremini Mushrooms	8 oz
Garlic	4 cloves
Shallot	1
Yellow Onion	1
Celery	2 stalks
Carrot	2
Leek	1
Dijon Mustard, the best one you can find	3 tablespoons
Flour	~2 tablespoons
Butter	roughly half a stick
Chicken Broth (ideally homemade)	about 1-2 cups
Puff Pastry	1 Sheet
Eggs	2

Spices. Feel free to add/remove from this list:

• Nutmeg
• Corriander
• Red Pepper Flakes
• Herbes de Provence
• Thyme
• Rosemary

Instructions

Prep

1. Preheat your oven to 400 degrees F
2. Dice up all your main ingredients: mushrooms, mirepoix (onion, celery, and carrots), and garlic. The smaller they're diced the better.
3. Cut the leeks up into discs, then rinse them in a collander to get rid of any sand in their layers
4. Cut your bacon into pretty small pieces
5. Lay your chicken out flat and season with salt and pepper. I know it's not in the ingredients list, but I know you have it.
6. Take your puff pastry out of the freezer if you haven't already

Cooking

7. Sear your chicken for a few minutes, flipping every now and then, until it's ~140-150 internal. It'll cook more while it's in the oven.
8. In another, cold pan, add your bacon, then turn the heat on to a bit above medium. Cook the bacon, stirring ocassionally, until it starts to get crispy. Remove the bacon, and leave the bacon fat in the pan.
9. Place your leek discs flat side down in the bacon fat until they start to brown, then flip them. It's fine if they fall apart, you just want them to cook as evenly as they can. Once they fall apart, just stir them like normal. Cook them until they start to be a darker brown in spots. Remove the leeks and put them off to the side.
10. Clean out your bacon fat (it'll start to get smoky eventually) and add in butter or olive oil to your pan. Heat it up for a minute at medium heat.
11. Add in your mushrooms. Cook the mushrooms, only stirring about every minute or so, until they start to look fried and golden. Expect this to take a bit, you want them really cooked.
12. Add in your Mirepoix, a healthy pinch of salt, and more fat (butter/oil) if needed. Cook this combination of things at medium-high heat until everything starts to get really soft. This will also take some patience.
13. Add in your garlic and whatever spices you've chosen
14. Add in 2-3 tablespoons of butter. Let that melt for a minute and mix. Add in the flour, a bit at a time, while stirring to make your roux.
15. Let your roux cook for a minute, then start to pour in your chicken broth while stirring. Your vague goal is for the total mixture you have at the end of this be able to fill up your pie pan. If it's too much, it's no issue, you can either let it reduce further or you can have a little extra to snack on.
16. Add your leeks, bacon, chicken (cut into small pieces)
17. Simmer this mixture for a minute
18. Pour mixture into pie pan, cover with the puff pastry.
19. Whisk up your eggs and brush them onto the top of your pastry
20. Cook in the oven for the amount of time shown on the box of your puff pastry. For me, this was about half an hour.
21. Enjoy!