Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 lb cremini mushrooms, sliced thick
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, thinly sliced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • 2 cups chicken stock
  • 0.5 cup heavy cream
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 1 tsp Dijon mustard
  • 14 oz pre-rolled all-butter puff pastry, thawed
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp vegetable oil
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Heat 1 tbsp vegetable oil in a large skillet. Add 1.5 lbs chicken thighs and cook until browned on all sides (about 5-7 mins). Remove and set aside. Note: Don't crowd the pan or it will steam instead of sear.
  2. In the same pan, add 1 lb sliced cremini mushrooms. Sauté until the water evaporates and they turn deep brown.
  3. Add 4 tbsp butter to the mushrooms. Stir in 1 diced onion and 2 sliced carrots. Cook until the onions are translucent and fragrant.
  4. Stir in 3 cloves minced garlic and 1 tbsp fresh thyme. Cook for 60 seconds until the scent fills the kitchen.
  5. Sprinkle 0.25 cup all purpose flour over the veggies. Stir constantly for 2 mins until the flour smells slightly nutty.
  6. Slowly whisk in 2 cups chicken stock. Simmer for 5 mins until the liquid coats the back of a spoon.
  7. Stir in 0.5 cup heavy cream, 1 tsp Dijon mustard, 0.5 tsp salt, 0.5 tsp pepper, 1 tbsp parsley, and the browned chicken.
  8. Unroll 14 oz puff pastry. Cut it slightly larger than your pan or dish.
  9. Drape the pastry over the filling. Whisk 1 egg with 1 tbsp water and brush the top until evenly coated.
  10. Bake at 400°F (200°C) for 25-30 mins until the pastry is puffed and golden brown.