Method:

  • Place a baking tray in oven.
  • Preheat oven and tray to 200°C.
  • Cut a 16cm round from shortcrust pastry.
  • Use to line base and side of a greased 1-cup capacity, 7.5cm (base), 12cm (top) pie pan.
  • Bake for 8 to 10 minutes or until light golden.
  • Set aside to cool.
  • Meanwhile, place chicken, flour and paprika in a bowl.
  • Season with salt and pepper. Toss to coat.
  • Heat oil in a small non-stick frying pan over high heat. Add chicken. Cook, tossing often, for 2 to 3 minutes or until browned.
  • Remove to a bowl.
  • Reduce heat to medium.
  • Add leek and bacon to pan. Cook for 1 minute or until leek is soft. Add mushrooms and stock. Return chicken to pan. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 3 minutes or until sauce thickens.
  • Set aside for 5 minutes. Spoon warm chicken filling into pastry case.
  • Brush pastry edge with water. Cut an 18cm round from puff pastry. Place over the filling. Press pastry edges together. Trim excess puff pastry. Cut a small cross in the pie top. Brush top with water and season with salt and pepper.
  • Place pie on hot baking tray. Bake for 20 to 25 minutes or until golden.
  • Serve.
  • Notes: To serve double quantity of ingredients; cook chicken, in batches, for 2 to 3 minutes or until browned. Simmer for 5 to 8 minutes. Bake for 30 minutes or until golden.