Simmered chicken thighs in milk, homemade chicken stock and aromatics till cooked, strained and saved liquid. Cut and sauteed guanciale, removed from pan, then in that plus duck fat, sauteed onions, carrots, peas and garlic together. Added flour, toasted for a few minutes, added back chicken cooking liquid, reduced and and added guanciale and chopped chicken thighs and simmered for a couple more minutes. Divided into two 8×10 Lloyd pans, covered in a sheet of puff pastry, egg wash, air slits and some Maldon salt. Baked at 350 freedom units until pastry cooks through.
First time ever making a pot pie and overall it was good! I think next time I'd make a traditional pie crust in place of only puff pastry, or use puff pastry simply as the top in addition to traditional bottom crust. Took a little bit of time but was overall pretty easy. Also think I got my milk/chicken stock mixture too hot, hence the the slightly broken filling mixture, easy fix for next time.
by hoeface_killah