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Heat oil in a 22cm round (base) flameproof frying pan over medium-high heat. Cook chicken, stirring occasionally, for 5 minutes or until browned all over. Transfer to a bowl.
Add white section of onion and bacon to same pan. Cook, stirring occasionally, for 4 minutes or until bacon is browned. Add garlic and thyme. Cook for 30 seconds or until fragrant. Sprinkle over flour. Stir to combine. Gradually add stock, stirring constantly, until mixture bubbles and thickens.
Reduce heat to medium-low. Return chicken to pan. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through. Add peas and remaining onion. Cook for 2 minutes or until peas are just tender. Stir in cream.
Meanwhile, heat mashed potato according to packet instructions.
Preheat grill to high.
Place mashed potato in a large piping bag fitted with a 1.8cm fluted nozzle. Pipe rosettes of potato onto chicken mixture. Gently brush potato with butter. Place under grill. Grill for 2 to 3 minutes or until potato is golden. Serve pie with salad leaves.