Peal and finely slice the onions

Wash, trim, and slice the the leeks into rings

Heat the oil in a large frying pan over a medium heat.

Add the onion and leeks and cook for 5-8 minutes until softened.

Meanwhile, cut the chicken breasts into bite size pieces and the bacon rashers into small pieces

Add the chicken and bacon then cook, stirring regularly, for another 8-10 minutes.

Add the garlic and wine and bubble away until reduced by two-thirds over a medium heat.

Pour in the stock and simmer until reduced by half.

Add the cream and italian herbs, bring to the boil, then simmer for 8-10 minutes until thickened.

Season with a bit of salt and pepper to taste.

Ensure that the chicken pieces are cooked all the way through and then pour into a 2.5-litre pie dish and set aside to cool.

Preheat the oven to 220C/fan200C/gas 7.

Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish.

Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape.

Beat the egg with a little salt, then brush over the pastry.

Bake for 40-45 minutes until the pastry is golden. (make sure you don't burn the crust!)

Eat and enjoy!