# What You'll Need:
→ Poultry
01 - 1.1 pounds boneless, skinless chicken thighs, cut into 0.8 inch pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 1 cup shiitake mushrooms, sliced
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 - 1½ cups low-sodium chicken broth
15 - 1 tablespoon toasted sesame oil
16 - ½ 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)
# Directions:
01 - Set oven temperature to 400°F (200°C).
02 - Heat sesame oil in a large skillet over medium-high heat. Add chicken pieces and sauté until lightly browned, about 5 minutes. Remove from skillet and set aside.
03 - In the same skillet, melt butter. Add diced onion, carrots, mushrooms, and potatoes. Cook for 5 to 6 minutes until softened.
04 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
05 - Sprinkle flour over vegetables, stirring to coat evenly. Cook for 1 minute to remove raw flour taste.
06 - Gradually pour in chicken broth while stirring continuously until smooth. Whisk in miso paste, soy sauce, and mirin until fully dissolved.
07 - Return browned chicken to skillet. Reduce heat to medium-low and simmer for 8 to 10 minutes until sauce thickens and chicken is thoroughly cooked.
08 - Stir in thawed edamame beans and season with black pepper and salt as needed. Remove skillet from heat.
09 - Transfer the chicken and vegetable mixture into a deep pie dish or divide evenly among four individual ramekins.
10 - Drape thawed puff pastry over the filling, trimming excess dough. Press edges to seal securely. Cut small vents in pastry to allow steam to escape. Brush pastry surface with beaten egg and optionally sprinkle with black sesame seeds.
11 - Place pie dish or ramekins in preheated oven. Bake for 25 to 30 minutes until pastry is golden brown and crisp.
12 - Allow to cool for 5 minutes to set filling before serving.
