Place a large fry pan over a medium heat. Add the olive oil and butter to the pan and heat until the butter melts and starts to foam. Add the leek and onion and fry for 4-5 minutes or until they begin to soften
Add the garlic, mushrooms, bacon and chicken and continue to cook for 5-6 minutes or until the bacon and chicken begins to turn golden. Add the wine and simmer for 2 minutes until the liquid reduces
Stir through the mustard and sprinkle over the flour. Stir for 2 minutes, making sure all ingredients are coated. Add the cream, thyme and parsley and then season with salt and pepper
Cook, stirring constantly, for another 2-3 minutes or until the sauce starts to thicken
Spoon the chicken mixture into a pie dish and cover with pastry. Trim any excess pastry, and with the back of a fork, press the pastry against the pie dish to seal
Carefully pierce the pastry lid with a small cross in the centre, and lightly brush the pastry with egg. Place into the preheated oven for 30-40 minutes or until puffed and golden brown
This recipe is literally fool proof (and toddler proof too!)
I'd never bothered to make my own, always opting instead for the ready made pie selections.
But the flavour in this recipe is amazing. A definite must try! Love the chunky ingredients and the crispy flaky pastry top.