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Cook the bacon in a frying pan until crispy, then remove and set aside.
In the same pan, cook the chicken until golden, then set aside.
Add a knob of butter then the leeks, shallots and garlic to the pan and sauté for 5 minutes.
Add back in your chicken and bacon.
Add in your Dijon mustard, parsley Stir in the flour and cook for 1 minute.
Add the stock, cream and season. Simmer for 10 minutes. Then let cool slightly.
Preheat the oven to 200°C.
Spoon the filling into the prepared pie dish.
Cover with the rest of your short crust pastry, trimming the edges.
Brush with beaten egg and make a small slit in the center for steam.
Bake for 25-30 minutes until golden.
Boil your spuds, once soft, push them through a siv and add your butter, salt and milk, get it all combined.
Melt a bit of butter in the pan, add your flour, mix that and let it cook for a few minutes then gradually add in your stock and a sprinkle of gravy granules, just to thicken it up a little.