Method

1. Heat half the oil in a large frying pan over high heat. Cook half the chicken, turning occasionally, for 5 mins or until golden brown. Transfer to a bowl. Repeat with the remaining oil and chicken.
2. Add bacon, leek and celery to the pan and cook, stirring, for 5 mins or until leek softens. Return chicken to the pan with corn. Sprinkle over the flour and stir for 2 mins or until well combined. Add the stock and miso paste and cook, stirring, for 5 mins or until mixture boils and thickens. Add the cream and tarragon or parsley and stir to combine. Season. Set aside to cool.
3. Preheat oven to 200°C. Place the chicken mixture in an 8-cup (2L) ovenproof dish. Brush pastry sheets with egg. Use a star-shaped cutter to cut out stars and arrange over chicken mixture. Season with salt.
4. Bake for 25-30 mins or until pastry is golden and pie is heated through. Serve with beetroot slaw.