CHICKEN, LEEK & BACON PIES

Preparation Method :

• Put the chicken in a large pot over high heat. Add the carrot, halved onion, and bouquet garni. Pour in enough cold water to cover. Bring to a boil, then simmer over low heat for 45 minutes.
• Remove the chicken from the pot and set aside. Put the pot back over low heat and simmer until reduced.
• Remove the meat from the chicken and tear into bite- size pieces. Add the bones to the boiling stock. Simmer for 30 minutes. Strain the stock, discarding the solids. set aside.
• Heat the oil in a large saucepan over medium heat. Add the finely chopped onions and leeks and sauté until softened, about 5 minutes.
•  Add the lardons and sauté until golden, about 5 minutes. Set aside.
• Melt the butter in the same saucepan. Add the flour and stir until smooth. Gradually add the stock, stirring until smooth. Simmer for 3 minutes. Stir in the créme fraîche and mustard.
• Season with salt and pepper. Add the chicken and lardon mixture. Divide between two oval pie dishes and let cool.
• Preheat the oven to 400°F (200°C/gas 6). Brush the edges of the pie dishes with egg. Put the pastry on top, pressing down on the edges to seal.
• Make a small hole in each pie lid to let out steam. Brush with egg. Bake for 20 minutes until golden and bubbling. Serve hot.