Chicken, Leek and Bacon Pot Pies

To make filling, toss chicken and garlic in a large bowl. Season. Heat oil in a large, deep frying pan over a medium to high heat. Add chicken in three batches. Cook, turning, until browned all over. Remove. Reduce to medium heat.


Add leeks, bacon and 
sage. Cook, stirring, for about 
5 minutes, or until leeks are 
soft. Add wine. Reduce by
 half. Return chicken with
 cream and mustard. Simmer, covered, stirring occasionally, 
for about 10 minutes, or until chicken is cooked.


Add corn our blended with 2 tblsps water. Stir for about
 5 minutes, or until boiling and thickened. Divide among six oven proof dishes (11⁄4-cup capacity). Place on an oven tray.

Cut 11⁄2 pastry sheets into six squares. Place one square on top of each dish. Press edges to seal. Brush with egg. Sprinkle with sesame seeds.


Cook in a very hot oven (220C) for about 20 minutes,
 or until pastry is golden. Serve.

TIP: Filling can be made up to two days ahead. Keep, covered, in the fridge. Reheat before placing 
in dishes