Preheat the oven to 200º C. Heat the olive oil in a large pan and fry the bacon until nicely browned. Remove from the pan and drain on paper towel. Add the butter to the same pan and sauté the leeks with the lemon zest and thyme for several minutes until the leeks are softened. Move the leeks to the side of the pan and add the chicken pieces. Season and brown on both side for 2 minutes. Add the potatoes to the pan and stir through.Sprinkle the flour over the chicken pieces and stir to coat. Deglaze the pan with the wine, followed by the chicken stock. Bring the sauce up to the boil, add the bacon back into the pan. Pour in the cream, place the lid on and simmer for approximately 25 minutes until the sauce is thickened and the potatoes are fork tender.Divide the filling into individual ovenproof bowls and allow to cool slightly. On a well floured surface, roll the puff pastry out to a 3mm thickness. Cut into squares slightly larger than the pie dishes. Place the pastry lids over the rims and press down lightly. Pierce the top of the pastry with a sharp knife to create steam holes, brush with egg wash and bake for 25-30 minutes until puffed and golden.Serves 4-6.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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