1 tbsp olive oil
¼ cup plain flour
4 chicken thighs, diced
1 ½ cups chicken stock
2 chicken breasts, diced
1 cup milk
1 tbsp fresh thyme leaves
2 small leeks, sliced
6-8 sheets filo pastry
6 bacon rashers, rind removed, chopped
2 tbsp melted butter
Sea salt and cracked black pepper
Preheat oven to 180C.
Heat the oil in a non-stick frying pan over medium heat. Add the chicken in batches and fry until golden then remove from pan and set aside to cool. Repeat with the bacon.
Add the butter to the pan then add the leeks and cook for 7-8 minutes until softened. Add the flour and cook for a further 2 minutes then add the chicken stock and stir to combine. Finally add the milk, thyme and seasoning. Cook the sauce for a further 5 minutes then add the reserved chicken and bacon and warm through. Place in a medium sized oven dish or individual dishes.
Place a sheet of filo pastry on to the bench and lightly oil with melted butter. Using your hands, scrunch up and place on the top of the pie. Repeat the process until all the surface is covered.
Place in oven and cook for 30-40 minutes or until golden brown.