Cook the chicken by placing the chicken breasts in a medium saucepan and covering with cold water. Bring to boil, then simmer for 15-18 minutes until fully cooked.

Remove chicken, let it rest for 5 minutes, and shred into chunky pieces.

In a large skillet, heat olive oil over medium-high heat. Cook the chopped bacon until crispy, about 4-5 minutes.

In the same pan, cook the diced onion until softened, about 3 minutes, then add minced garlic and cook for 1 minute.

Add diced bell peppers and cook for 4-5 minutes until peppers are tender.

Sprinkle flour over the vegetables, stir, and cook for 1 minute. Gradually add chicken stock while stirring, then add barbecue and Worcestershire sauce, and spices.

Combine the shredded chicken and cooked bacon into the filling and let it cool for 10 minutes.

Preheat the oven to 200°C (390°F) and grease a pie dish.

Line the dish with the first sheet of pastry, letting the excess hang over the edge.

Add the cooled filling and sprinkle with both cheeses.

Cover with the second pastry sheet, seal the edges, and cut slits for steam vents.

Brush with egg wash and bake for 35-40 minutes until golden.

Let rest for 10 minutes before slicing.