Chicken, Bacon and Leek Pie

To make the pie filling...

Add the bacon lardons to a large saucepan over a low heat and cook for 4-5 minutes until the fat has rendered and the bacon has coloured. Remove the bacon and add the diced chicken thigh in two to three batches; cook for 3-4 minutes each time until lightly coloured and remove. Add the butter to the pan. Once foaming, add the leeks and garlic and cook for 5 minutes. Stir in the flour and cook for 2 minutes before adding the white wine. Reduce to the thickness of double cream, then add the chicken stock followed by the bacon and chicken. Bring the mixture to a low simmer and cook for 10 minutes. Remove from the heat and then stir in the wholegrain mustard, honey, creme fraiche, parsley, tarragon and season with cracked black pepper. Pour the mixture into a suitable pie dish and leave to cool. 

To make the pie...

Roll out the pastry until large enough to cover the pie dish and no more than 5mm thick. Lay the pastry over the dish and trim so there is a 2cm overhang, crimp or use a fork to press the edges ensuring the pastry is well sealed to the dish. Beat the egg yolk with a drop of water then brush over the pastry and place in the fridge for at least 20 minutes. 

To serve...

Preheat the oven to 200'C/400'F/gas mark 6. Remove the pie from the fridge and lightly score the pastry in a diamond pattern. Bake for 20 minutes before brushing again with egg yolk and sprinkling with sea salt. Return to the oven and bake for a further 20 minutes. Remove from the oven and rest for 10 minutes before serving.