First, fill a large saucepan with cold Water and bring to a boil!!
Add the Chicken (with some thyme if desired) and Salt and Pepper.
Simmer for 15 minutes.
Remove the Chicken... check that it's cooked through and reserve the Poaching Water!!
When slightly cooler, cut the Chicken into bite size chunks!!
Fry the Bacon... get rid of the Fat... or save for later, as I often do!!
Melt the 2 tablespoons of Butter and Olive Oil in a frying pan and sweat off (don't brown) the Carrots and Leeks until tender!! You can stop them from browning by sprinkling a little Salt on them as they start to cook!! This releases Water in the Veggies and prevents caramelization!!
The Sauce:
Just melt the 4 tablespoons of Butter then add the Flour and stir to cook off the raw flour taste... then start gradually adding the Chicken-y Water... whisking ALL THE TIME!!!
Enhance the flavor with a tablespoon of Chicken Bouillon... keep WHISKING
and adding liquid until you have a smooth, glossy Sauce... that coats the back of a spoon!! You'll probably use about 5 to 6 cups of the poaching liquid. Simmer very gently for about 7 to 10 minutes stirring with the whisk to stop it from catching on the bottom!!
Assemble pie not forgetting to add the Bacon.
Roll out the Pastry.
Egg wash the top.
Bake middle oven for about 50 minutes on 350F.
Recipe by Dinner With Jane at http://dinnerwithjane.com/chicken-pot-pie-family-size/