Chicken leek and bacon pie

Method

1. Using a large, heavy bottomed frying pan, sauté pan on a low to medium heat, add one tablespoon of olive oil, and gently cook the leek and bacon until they soften and start to lightly brown. Remove the pan from the heat and take the cooked leek and bacon from the pan and set aside. Using a Multix freezer bag, add the flour, with a little salt and pepper and the chicken pieces. Seal the bag and shake until the chicken pieces are well coated with the seasoned flour. Remove the chicken, shaking each one to remove excess flour and put aside on a plate. Add 50g of butter and one tablespoon of olive oil to the same pan that you cooked the leeks in, return it to a medium heat and cook the chicken until it starts to turn a light golden colour. Pour in the chicken stock and milk, add the bay leaf and stir until sauce starts to thicken. Turn heat down to low and cook for approximately 15 minutes on a slow simmer, stirring occasionally until chicken is just cooked through. Add the cooked leek and bacon to the pan with the chicken, stir to combine and transfer to an oven proof pie dish cover with Multix cling wrap and set aside to cool (about 30-40 minutes) Tip: You can leave the pie filling covered in the fridge for 48 hours before topping with pastry and baking it.
2. Preheat oven to 180°C. Brush water round the side of the dish and cover the pie with rolled puff pastry use your fingers to crimp the edge of the pastry and decorate the pie with pastry offcuts To make sure it turns golden brown, lightly brush with beaten egg. Bake the pie for 40-45 minutes until the pastry is golden brown and the filling is piping hot. If the top starts to colour too quickly, cover pie with a sheet of Multix Bake to prevent it going too dark too fast.
3. Serve piping hot with mashed potatoes and your favourite green vegetables.