# The Ingredients You'll Need:
→ Poultry
01 - 1.1 lbs boneless, skinless chicken thighs, cut into ¾-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 - 1 ½ 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)
# Step-by-Step Instructions:
01 - Set the 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 and set aside.
03 - In the same skillet, melt butter. Add onion, carrots, mushrooms, and potatoes. Cook for 5 to 6 minutes until softened.
04 - Stir in garlic and ginger, cooking for 1 minute until fragrant.
05 - Sprinkle flour over the vegetable mixture and stir to coat evenly. Cook for 1 minute to remove raw taste.
06 - Gradually add chicken broth, stirring constantly until smooth. Whisk in miso paste, soy sauce, and mirin until fully dissolved.
07 - Return chicken to the skillet and simmer over medium-low heat for 8 to 10 minutes until sauce thickens and chicken is cooked through.
08 - Stir in edamame, season with black pepper and salt as needed, then remove from heat.
09 - Transfer filling to a deep pie dish or four individual ramekins. Cover with puff pastry, trimming edges and sealing firmly. Cut slits to allow steam to escape. Brush pastry with beaten egg and sprinkle with black sesame seeds if desired.
10 - Bake for 25 to 30 minutes until pastry is golden brown and crisp.
11 - Allow to cool for 5 minutes before serving to set the filling.
