Cooking with Bruce: Creamy Chicken Pies

Yorks Alordy. It's been awhile since a recipe has graced these pages. Let's fix that...and yes, I know this has meat, but eh.
Inspired by my wandering to M&S to get new pillows, and ending up with some pie tins as well.

Creamy Chicken Pies
2T olive oil
3 bacon rashers, finely sliced
1 red onion, finely chopped
1 medium leek, finely chopped
2 garlic cloves, finely chopped
1T plain flour
250gm shredded roast chicken
150ml dry white wine
250ml chicken stock
2t thyme
60ml double cream
2T parsley
350gm puff pastry
1 egg, beaten
[for gluten free, use gf pastry and gf flour]

Heat over to 200C.

• Heat oil, and cook bacon until crisp. Remove, and fry onions and leeks gently for 10mins, add garlic and fry for 2 more mins.
• Return bacon, add flour, stir, add chicken, wine, stock and thyme. Season and simmer for 15 mins, cool down, add cream and parsley.
• Roll out pastry, add to pie dishes, fill them with mix, brush egg over top of the pastry and add the lids. Make a slit in the top for steam.
• Bake 35mins until golden.