|400 g||streaky bacon — Eskort|
|1 cup||leeks — chopped|
|1||whole chicken — cooked and pulled|
|1||canned cream of chicked soup — and mushroom|
|1||rolls (500g each) puff pastry|
|salt and freshly ground peper — to taste|
|egg — for brushing|
Preheat the oven to 200°C.
Line a flat baking tray with baking paper. Line the dish with the pastry.
Brush the pastry with egg wash and bake for 15-20 min.
Heat oil in a frying pan over a moderate heat. Cut the bacon into 4cm chunks and fry until golden.
Add the leeks and fry for another 5 min then add the pulled chicken and tin of chicken soup to the bacon and mix through.
Place the bacon and chicken pie mixture into the pie dish.
Remove the baked pastry from the oven and place it on top of the pie filling.
Serve the pie with roasted veg.