Heat two teaspoons of oil in a large frying over medium heat
Add diced bacon and brown
Add chicken and cook, stirring, for 3-5 mins or until lightly browned, then transfer this mixture to a plate
Heat one teaspoon of oil and butter in the pan
Add the leeks and mushrooms, then cook, stirring, for 3-5 mins or until mushroom is golden
Add wine (or leftover champagne) and cook for 2 mins or until reduced by half
Add flour and cook for 1-2 mins
Gradually add combined stock and cream while stirring
Stir in the mustard and peas and bring to the boil
Reduce heat to low and simmer for 2-3 mins or until thickened slightly
Return chicken to the pan and season with salt and pepper
Spoon the chicken mixture into four ramekins or mini cocotte casserole dishes
Cut four 11.5cm diameter circles from the pastry, slightly larger than the diameter of the ramekins - or turn one of the empty ramekins upside down and cut out a circle just slightly larger than the outside of the ramekin
Brush the edges of the ramekins with egg
Top with pastry and press down edges to seal
Place on a baking tray and bake for 20 mins or until pastry is golden and filling is cooked through
Notes
Any leftover trimmings of the pastry can be cut into strips and twisted or into shards and baked alongside the pastry on the baking sheet, Use them as dippers in the filling of the pie once you've devoured the top - delicious!.
Course: Mains
Keyword: baking, butter chicken, chicken pot pies, mains, pot pie