Heat oven to 400.

Put the bacon into a cold, large pan and cook it over medium heat until crisp. Remove the bacon.

Add Tbsp butter to pan and increase heat to medium high. Shake excess flour off chicken and cook in skillet, until brown on both sides, finish in oven. Reserve.

Add 1 Tbsp. Butter to pan, reduce to medium and add garlic until softened (1min) then add leeks, carrots, thyme and herbs. Cook until softened (5min.) Add wine, bring to simmer and reduce, until leeks are very soft (5-8min.)

Shred chicken and toss with leeks and carrots in a large bowl.

In a medium pan melt 4 Tbsp. butter over medium heat. Whisk in flour and continue to whisk constantly until golden brown(3-5min.) Whisk in stock and cream a little at a time until smooth. Simmer and stir occasionally until thickened (5-8min.)

Mix sauce in to leek and chicken mixture. Taste for additional seasoning and let cool.