1 tablespoon olive oil 1 leek, sliced 3 garlic cloves, crushed 120g bacon, trimmed, chopped 300g button mushrooms, sliced 1 barbecued chicken, skin removed, flesh roughly chopped 1 tablespoon cornflour 1 cup chicken stock 1/2 cup cream 1/4 cup flat-leaf parsley, chopped 2 sheets ready-rolled frozen butter puff pastry, partially thawed 1 egg, lightly beaten

Preparation
1. Heat oil in a large heavy-based saucepan over medium heat. Cook leek, garlic and bacon for 2 to 3 minutes, or until soft. Add mushrooms and chicken. Cook, tossing gently, for 2 minutes, or until mushrooms soften slightly.
2. Mix cornflour with 2 tablespoons of stock. Add to saucepan with remaining stock. Bring to the boil. Cook for 1 minute, or until slightly thickened. Add cream. Cook for 1 minute. Remove from heat. Stir in parsley. Season with salt and pepper. Refrigerate until chilled.
3. Preheat oven to 200°C. Lightly grease 4 x 1 1/4-cup capacity ramekins. Using tops of ramekins as a guide, cut 2 rounds from each pastry sheet. Divide chicken mixture between ramekins.
4. Place pastry circles on top of chicken mixture. Press with a fork to seal edges. Pierce a small hole in centre of each pastry lid. Brush lids with egg. Place pies onto a baking tray. Bake for 20 minutes, or until golden and puffed. Serve.