Step 1

Preheat oven to 200°C/180°C fan-forced. Grease four rectangular 1 1/2 cup-capacity ovenproof dishes.

Step 2

Heat half the oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes or until browned. Transfer to a bowl. Heat remaining oil in pan. Add bacon. Cook, stirring, for 2 minutes or until golden. Reduce heat to medium. Add leek and garlic. Cook, stirring occasionally, for 6 minutes or until leek has softened.

Step 3

Return chicken to pan. Add flour. Cook, stirring, for 1 minute or until combined. Add wine. Cook, stirring, for 1 to 2 minutes or until thickened. Add stock. Stir to combine. Add milk and sage. Season with pepper. Stir to combine. Simmer, stirring occasionally, for 10 minutes or until chicken is cooked through and sauce has thickened. Remove from heat. Set aside to cool for 10 minutes.

Step 4

Add peas to chicken mixture. Stir to combine. Spoon into prepared dishes. Cut each pastry sheet in half. Top dishes with pastry. Press around edges to seal. Trim excess. Using a small knife, cut a slit in centre of pies.

Step 5

Using a pastry brush, brush tops with milk. Cook for 25 to 30 minutes or until golden and puffed. Stand for 5 minutes. Serve.