Step 1

Heat the oil in a large frying pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and chicken, reheating pan between batches.

Step 2

Add the bacon, leek and garlic to the pan and cook, stirring, for 5 minutes or until the leek softens and the bacon is slightly golden. Add the flour and cook, stirring, for 30 seconds. Remove from heat. Gradually stir in the stock until well combined. Add the chicken and thyme to the pan. Cook over medium heat, stirring occasionally, for 8 minutes or until the mixture thickens and comes to the boil. Taste and season with pepper. Set aside for 1 hour to cool slightly. Stir in the parsley. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 2 hours to cool completely.

Step 3

Preheat oven to 220°C. Roll out the pastry until 2cm wider than the top of a round 23cm (base measurement) pie dish. Place the pie dish, top-side down, on the pastry, and use it as a guide to cut a 1cm-wide strip from the edge of the pastry. Reserve the pastry strip.

Step 4

Spoon the chicken mixture into the pie dish. Place a pie funnel in the centre of the dish. Brush the edge of the dish with a little egg. Use the pastry strip to line the edge of the dish. Brush with a little of the remaining egg. Cut a cross into the centre of the pastry disc for the pie funnel.

Step 5

Place the pastry disc on top of the dish. Press the edges to seal. Use a knife to create ridges around the edge of the pastry at 1cm intervals. Brush the top of the pastry with remaining egg. Bake for 25-30 minutes or until puffed and golden.