Grease a pie tin. Roll out the short crust pastry and transfer on pie tin, gently pressing to fill edges and sides. Refridgerate 15 min poke at the bottom with a folk. Blind bake the short crust in a preheated oven at 180°c for 15min. Remove the weight brush with lightly beaten egg bake a further 5 to 7 min. Remove.
Remove chicken meat from bones. Place bones in a sauce pan 2 cups water and boil. Cut chicken into 1/2" pieces, add salt, black pepper, paprika and corn flour mix to coat the chicken pieces
In a saucepan on high heat, add oil add bacon let it brown stir. Add chicken pieces add butter. Fry to caramelise. Add red onion and ginger paste. Cook to soften onion.
Add leek and carrots cook 5 min.
Add green peas and mushrooms cook 3 min. Add chicken stock and milk cream. Check salt let it boil, reduce and thicken.
Pour into the baked short crust. Roll out the left pastry and cutout design to top your pie, brush with egg and bake for 8 min or until golden brown.
