Ingredients

• 2 cups leftover roast chicken, roughly chopped
• 3 rashers of bacon, rougly chopped
• 1 leek, chopped as discs
• handful of mushrooms, diced
• 1/2 cup grated cheese (or more)
• 1/2 cup of cream
• 1 sheet of puff pasty
• 1 egg
• Butter
• Black pepper

Method

1. Preheat oven to 180c
2. Chop bacon, mushrooms, leeks
3. In a deep pan cook bacon until cripsy (but not black)
4. Remove bacon, add mushrooms and leeks
5. Cook for 5 minutes, add butter if there's not enough fat from the bacon
6. Add chicken and bacon
7. Add cream and grated cheese, reduce heat
8. A good crack of pepper
9. Stir until the cream changes colour
10. Salt to taste
11. Put filling in a casserole pan (or some such)
12. Top with puff pasty, lay over the pan - do not cut the edges, just tuck
13. Cut a cross in the middle of the pasty
14. Whisk eggs with a dash of cream
15. Glaze the pie with the egg wash
16. Bake for 15 to 20 minutes