Chicken, Bacon & Leek Pie

1. Preheat oven to 180°C fan bake.
2. Heat oil in a large frying pan on medium-high.
3. Season chicken with salt and pepper, then fry diced chicken and bacon until chicken is lightly browned.
4. Add leek (white section only, washed and thinly sliced) and crushed garlic and cook until leek is soft (about 5 minutes).
5. Stir in Barker’s NZ Mushroom & Red Wine Meal Sauce and simmer for 5 minutes, until sauce has reduced a little. Remove from heat and leave to cool while you prepare the pastry.
6. Lightly grease a 23cm round pie dish. Line the base and sides of the dish with one of the pastry sheets, trimming to fit.
7. Place a sheet of baking paper on top and fill with pie weights or scrunched up foil. 'Blind bake' pastry for 10 minutes, before removing baking paper and weights and pouring the chicken filling into the pastry base.
8. Place the remaining pastry sheet on top. Trim to fit and gently push the edges down into the sides of the dish. Cut three small slits in the top, to allow steam to escape.
9. Brush the top of the pie with the whisked egg, if using. Bake for 30 minutes, until pastry is golden and puffed.

Tips

1. Boneless chicken thighs can be exchanged for chicken breast, tenderloins or stir fry pieces.