Creamy Chicken, Bacon, Leek & Mushroom Pie

Ingredients:

250g ready made puff pastry

3 large or 4 medium chicken breasts

125g pancetta

Olive oil

200ml chicken stock

3 leeks, sliced

200g button mushroom, halved

2 medium carrots, chopped finely

75g butter

300ml milk 

5 tbsp flour

1 tbsp thyme

Handful of grated cheese

Seasoning 

A little egg or milk for glazing 

Method:

1. Chop chicken into roughly inch squares.
2. In a bowl mix together 3 tbsps of flour & the thyme.
3. Coat the chicken in the flour mix.
4. Heat a little olive oil in a pan until hot & add the pancetta & flour coated chicken chunks. Stir continuously until the chicken chunks are beginning to brown.
5. Add the leeks, carrots & mushrooms & a little more oil, continue to stir until the leeks are soft.
6. Mix the chicken stock with the leftover flour from coating the chicken & then add to the pan. Allow to continue to simmer for a few minutes.
7. In another pan on a low heat melt the butter and once melted remove from heat to add 2 tbsps of flour, mix to a thick paste.
8. Place back on the heat & add the milk a little at a time, whilst whisking to ensure the paste is completely combined with the milk. Gradually the sauce will begin to thicken, but keep stirring until it's the desired consistency. 
9. Place the chicken & bacon mix into the bottom of a pie dish, sprinkle over the cheese & pour over the white sauce, gently mix together slightly & allow to cool.
10. Preheat oven to 160C.
11. Roll out the pastry to the desired shape, size & thickness for your pie dish.
12. With the milk or egg for glazing brush around the edge of your pie dish & the place the pastry over the filling, crimping the edges of the pastry to the pie dish edge to seal. Make a hole in the middle of the pastry with a knife.
13. Glaze the pastry case with the milk or egg & place in the oven for 30-40 mins or until golden brown & bubbling. 

Enjoy with some greens and boiled new potatoes.