Step 1

Preheat oven to 200C.

Step 2

Dry fry chicken mince and bacon until cooked, and set aside.

Step 3

Melt butter in a saucepan and add flour and chicken stock powder. Stir well.

Step 4

Over low heat, slowly add milk, stirring constantly until sauce thickens. Simmer for 3 minutes.

Step 5

Combine sauce and cooked mince. Allow to cool.

Step 6

Add cheese and leek (or shallots) and fold through.

Step 7

Place mixture on a sheet of pastry. Brush edges with beaten egg.

Step 8

Place the second sheet of pastry over the top and fold edges over.

Step 9

Crimp edges with a fork and brush whole pie with beaten egg.

Step 10

Cook for 25-30 minutes or until pastry is puffed and golden.

Step 11

Serve hot or cold.