Chicken, leek and bacon pot pie with puff pastry crust

Bring a pot of water with a halved onion, a head of garlic, a little parsley and a good handful of salt to a boil, then simmer to flavour it.

Add boneless skinless chicken thighs and chicken breast; poach until tender and cooked through; keep the broth.

Preheat the oven to 375; cook the chopped bacon in a shallow dutch oven, remove it and pour off the fat.

Trim the tough tops and stems of the leeks, halve lengthwise, slice thinly and soak in a big pot of water, swishing to release the dirt.

Cook the leeks in butter with a good pinch of salt 10 to 15 minutes until well cooked down, without major colour.

Shred the poached chicken by pinching it apart.

Stir in a little flour and cook until no raw flour shows.

Deglaze with a little white wine, lifting the bits off the bottom.

Add about two cups (four ladlefuls) of the poaching stock and quite a bit of heavy cream.

Season with a blend of dried herbs and spices; add carrots and bring to a boil.

Stir in the shredded chicken, bacon, black pepper and plenty of parsley; turn off the heat.

Roll out about one and a half sheets of cold puff pastry to fit the pan, round off the corners and lay it over the filling.

Cut a few slits for steam; brush with an egg beaten with a little cream; sprinkle with a little salt and pepper.

Bake at 375 until golden brown and bubbly, 30 minutes here (20 to 30 depending on the oven); cool a little before serving.