Lighter chicken and bacon pie

Method

1. Begin by making the pastry. Put the flour, oil, salt and egg in a large bowl and mix well, first using a wooden spoon, then your hands, until the pastry comes together. Shape the pastry into a disc, then wrap it in cling film and chill in the fridge until needed.
2. Heat the oven to 200°C/180°C fan/gas 6. To make the filling, heat the oil in a large flameproof casserole over a medium heat. Add the leeks and fry for 3-4 minutes until they start to soften. Add the mushrooms and cook for 5-6 minutes, stirring to prevent the leek from burning.
3. Add the bacon and chicken pieces and cook, stirring, for 3-4 minutes. Stir in the garlic, thyme, mustard and plain flour, then cook for 2 minutes more. Add the cider and simmer for 2 minutes, then add the stock. Taste and season, then simmer for 10 minutes. Stir in the cream and parsley, then pour the chicken mixture into a 1.8 litre or 2 litre pie dish and leave to cool slightly.
4. Coarsely grate the chilled pastry to a breadcrumb texture, then sprinkle over the pie filling in an even layer. Bake the pie for 40-45 minutes until the topping is golden and crisp. Stand for 5 minutes before serving with green veg.