150g smoked streaky bacon, chopped
1 whole leek, chopped
160g mushrooms, chopped
2-3 cloves of garlic
40g plain flour
200ml white wine of choice
400ml chicken stock
good splash of double cream
2 large chicken breasts, shredded
2 tsp wholegrain mustard
1 tsp fresh thyme
2 tsp fresh parsley
1 roll of puff pastry
Place the smoked streaky bacon into a cold pan and cook on a medium heat until golden brown and lightly crispy.
Add the leeks and mushrooms and saute for a few minutes until soft.
Add the garlic and cook for a few more minutes before adding the butter.
Once that's melted, add in the flour and cook for a minute or two.
Deglaze the pan with the white wine & chicken stock before adding in the chicken, cream, wholegrain mustard, parmesan and herbs.
Cook for a few more minutes to marry all the ingredients together and pour the mixture into a pie tin.
Lay the puff pastry over the mixture, cutting any excess and crimping the edges.
Apply a little egg wash and bake at 180C for 15-20 minutes or until golden brown.