Created by ImPat on February 3, 2015
Step 1: Preheat oven to 200c or 180c fan forced.
Step 2: Heat the oil and butter in a large frying pan over medium-high heat until butter is foaming and then add the leek and onion and cook stirring often for 4 minutes or until softened.
Step 3: Add the garlic, mushroom bacon and chicken is golden and then add the wine and simmer for 2 minutes or until the liquid is reduced.
Step 4: Stir through the mustard and sprinkle over the flour and stir for 2 minutes to coat and then add the cream, thyme and parsley.
Step 5: Season with salt and pepper and stir constantly for 2 to 3 minutes or until the sauce thickens.
Step 6: Transfer the chicken mixture to a pie dish and cover with pastry, trimming any excess.
Step 7: Use a fork to press the pastry to seal and using a knife to make a small cross in the centre of the pastry.
Step 8: Lightly bush the pastry with egg.
Step 9: Cook for 30 to 49 minutes or until puffed and golden.