Firstly we want 4/5 rashers of Bacon, cut them up into small pieces, place into a frying pan and fry until nice and crispy.
While the Bacon cooks, take around 500g of Chicken breast and cut into inch sized chunks.
Pop the Chicken in a saucepan, pour in the Chicken stock and place on a high heat.
Bring the Chicken up to a boil, then lower the heat to a good simmer.
The Chicken will take about 20 minutes to poach.
While the Bacon and Chicken cook, wash, then dice up around 2/3 large Leeks.
Soon as the Bacon is crispy, remove from the pan and chuck in the Leeks.
Add a knob of Butter and season the Leeks, be generous with the black Pepper.
Roast off the Leeks until you have reduced them by about half.
Then, take the Leeks off the heat for a moment while we make a Bechamel.
Pop a sauce pan on the heat, add a Tbsp of Butter and a Tbsp of plain Flour, stir as you cook until you have a paste.
Then, slowly start to incorporate the Chicken poaching stock, adding a ladle at a time as you stir until you have a creamy Bechamel.
Once you have a creamy smooth sauce, finish with a pinch of Salt, a good splash of Milk and stir.
Then you want to return the Leeks to the Heat, add the poached Chicken breast and Bacon pieces.
Pop in a heaped Tsp of Dijon Mustard and the Bechamel, one ladle at a time until the Pie filling is as saucy as you wish.
Leave the Pie filling to cool while we make our Mashed Potatoes. First, peel the Potatoes carefully, remove any little bits of skin and blemishes.
Cut the Potatoes into evenly sized chunks.
Boil the Potatoes until they start to get soft, then drain.
Pop the drained Potatoes back into the same pan and roughly mash them up.
Leave the mash for the water to evaporate for 10 minutes.
Then, we want to take a mesh sieve and a mixing bowl.
Pop the sieve over the bowl and take the time to push the Potatoes through.
Once you have passed the Potatoes through the sieve stick them back in the pan and add a Tbsp of Butter.
Using a hand masher, mash up the Potatoes as you add butter until the mash gets nice and smooth and creamy.
Add a splash of Milk and season with Salt.
Beat the Mash with a wooden spoon until you are happy.
Next, take the remaining Chicken poaching stock, add a Tbsp of Flour and whisk over a high heat for a few minutes, then sieve to remove any lumps and reduce the Gravy for 5 minutes.
Once the Pie filling is cooled spoon it into a Pie dish and lay over a sheet of shortcrust Pastry.
Cut around the edges of the Pastry and cut 3 small holes in the top, Make a quick Egg wash by beating an Egg with a fork, and brush over the top of the Pie.
Finish the Pie with a sprinkle of sea Salt and bake for around half an hour until the Pastry is beautiful and golden brown.
Once ready add a generous slice of the Pie to a plate, add a good spoon of the Mash and pour over as nice splash of the Gravy, and serve.
