# What You'll Need:
→ Poultry
01 - 1.1 lbs boneless, skinless chicken thighs, cut into 0.75-inch pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 1 cup sliced shiitake mushrooms
05 - 1 cup frozen edamame beans, thawed
06 - 1 small Yukon Gold potato, peeled and diced
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh ginger, grated
→ Gravy & Seasonings
09 - 2 tablespoons white miso paste
10 - 2 tablespoons soy sauce
11 - 2 tablespoons mirin
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 1/2 cups low-sodium chicken broth
15 - 1 tablespoon toasted sesame oil
16 - 1/2 teaspoon freshly ground black pepper
17 - Salt to taste
→ Crust
18 - 1 sheet puff pastry, thawed
19 - 1 egg, beaten (for egg wash)
20 - 1 teaspoon black sesame seeds (optional, for garnish)
# Steps to Follow:
01 - Set the oven temperature to 400°F.
02 - Heat sesame oil in a large skillet over medium-high heat. Add chicken pieces and sauté until lightly browned, approximately 5 minutes. Remove chicken and set aside.
03 - Melt butter in the same skillet. Add diced onion, carrots, mushrooms, and potatoes. Cook for 5 to 6 minutes until softened.
04 - Incorporate minced garlic and grated ginger into the vegetables. Cook for an additional 1 minute until fragrant.
05 - Sprinkle all-purpose flour over the vegetable mixture and stir thoroughly to coat. Cook for 1 minute to remove raw flour taste.
06 - Slowly pour in chicken broth while stirring continuously to prevent lumps. Add white miso paste, soy sauce, and mirin, whisking until fully dissolved.
07 - Return browned chicken to the skillet. Reduce heat to medium-low and simmer for 8 to 10 minutes until sauce thickens and chicken is cooked through.
08 - Stir in thawed edamame beans. Season with black pepper and salt as needed, then remove from heat.
09 - Transfer filling to a deep pie dish or divide into individual ramekins.
10 - Cover the filling with thawed puff pastry, trimming excess edges. Press pastry edges to seal, cut small vents for steam release, brush with beaten egg, and optionally sprinkle with black sesame seeds.
11 - Bake in preheated oven for 25 to 30 minutes until puff pastry is golden and crisp.
12 - Allow to cool for 5 minutes before serving to let filling set.
