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Preheat oven to 180°C, fan bake
Coat chicken in 1 tbsp of olive oil and season with salt & pepper
Place in roasting dish, bake for 15-20 mins until golden and cooked through
Cool, then shred into bite sized bits
Grease large 25x25 pie dish or small pie dishes
Fry bacon until crispy and drain. Remove ½ the fat from the pan and heat another tbsp olive oil over medium heat
Add garlic, leek, carrot, and thyme. Cook for 5 mins
Add mushrooms & spinach, cook for another 5 mins or until the excess liquid has evaporated
Return chicken and bacon to pan, gently mix & turn off heat
To make the sauce, heat butter in a saucepan over a medium heat
Stir in the flour & cook for 4 mins until the flour is cooked out (do not brown)
Remove from heat & slowly pour in milk, whisking continuously
Whisk in cream & parmesan, return to heat, stirring. Cook for 5 mins or until thickened
Season with salt & pepper and add to chicken mixture, gently combining
Line pie dish with pastry, spoon in filing & seal lid with a little milk
Egg wash, brushed over lids. Cut a couple of air holes
Bake 30-40 mins at 170°C-180°C or until golden