Chicken and Leek Pie

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Ingredients

50g/ 3 1/2 tbsp unsalted butter (, divided)
750g/ 1.5lb chicken thighs (, skinless, boneless, cut into 1.8 cm / 3/4" bite size pieces (Note 1))
1/4 tsp each black pepper and cooking salt ((kosher salt))
80g / 3 oz streaky bacon (, chopped into 1cm / 0.4" squares (Note 2))
2 leeks ((Note 3))
2 celery stems (, sliced 4 mm / 0.2" thick (cut thick end in half lengthways first))
2 garlic cloves (, finely minced)
1/3 cup chardonnay (or other dry white wine (Note 4))
1/4 cup flour ((plain / all-purpose))
1 tbsp dijon mustard ((Note 5))
2 thyme sprigs ((or 1/2 tsp dried thyme))
2 bay leaves ((preferably fresh, else dried))
1 cup chicken stock / broth (, low sodium)
1 cup thickened / heavy cream ((or any full-fat cream, or sub milk for lower fat))
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
2 x 20cm / 8" frozen butter puff pastry sheets (, or single sheet large enough to cover baking dish, 360g / 12 oz (Note 6))
1 egg (, yolk and whites separated, lightly whisked)

As published by RecipeTin Eats.

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