Chicken, Leek & Bacon Pie.

Steps

1. 1In a food processor add the flour and butter (make sure the butter is cold) pulse a few times until the mixture is the same consistency as bread crumbs.
2. 2Add the milk, a little at a time until the mixture comes together. Be careful not to add too much as you don't want it to be a wet dough.
3. 3Place on a wooden board and push together (don't knead it) into a circular shape. Cover and leave in the fridge.
4. 4Pre heat the oven to 180c/350f.
5. 5Stuff the chicken with the onion, thyme and the lemon. Pour over 1 tbsp of olive oil, coat evenly and season generously with salt and pepper. Cook in the oven for one hour or until internal temperature of 75c/165f.
6. 6Remove from the oven and leave to cool for 30 minutes.
7. 7Chop the leeks, garlic and bacon.
8. 8Shred the chicken.
9. 9In a hot pan, add the bacon and cook until it starts to turn crispy. Remove and put to the side.
10. 10Add half the butter and add the leeks, saute for a couple of minutes and add the garlic.
11. 11Pour in the white wine and cook out the alcohol.
12. 12Add the rest of the butter, followed by the flour and stir well.
13. 13Slowly add the chicken stock and keep stirring until you have a thick sauce.
14. 14Add the shredded chicken and the crispy bacon. Stir in and then add the dijon, parsley and heavy cream. Give one final stir and remove from the heat.
15. 15Take out the pastry and cover your board generously in flour as well as your rolling pin.
16. 16Roll the dough out until it's 1/2 cm thick.
17. 17Using a non stick pie tin (or butter the tin so it doesn't stick) add the pastry and carefully mould to the shape of the tin. Cut off the sides and re-roll for the top.
18. 18Add the filling and then the top pastry.
19. 19Decorate with a fork if you like, cut a small hole in the middle and brush over egg wash.
20. 20Sprinkle over some flaky salt and bake in the oven for 30 - 40 minutes at 180c/350f until golden brown.
21. 21Remove and leave to rest for 15 minutes before serving.
22. 22Enjoy!