Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cubed into 1-inch pieces
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 2 medium carrots, diced
  • 8 oz baby bella mushrooms, sliced
  • 1 cup frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tsp fresh thyme leaves, chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp lemon juice
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten

Instructions:

  1. Heat olive oil and butter in a skillet over medium-high heat. Add the cubed chicken thighs, searing until golden brown on all sides. Remove chicken and set aside.
  2. In the same pan, sauté sliced leeks, carrots, and mushrooms for 6–8 minutes until leeks are translucent and mushrooms are browned.
  3. Stir in minced garlic and fresh thyme, cooking for 1 minute. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the chicken stock and heavy cream, simmering on medium-low until the sauce thickens into a glossy consistency.
  5. Fold seared chicken and thawed peas back into the sauce. Stir in lemon juice, salt, and pepper, then remove the skillet from heat.
  6. Drape the puff pastry sheet over the top, trimming edges to fit. Brush with beaten egg wash and sprinkle with flaky sea salt.
  7. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes until the crust is mahogany-colored and risen. Let rest for 5 minutes before serving.