1 large chicken breast fillet or 3 thigh fillets (cut into chunks)

1 sheet frozen puff pastry

2 slices short cut bacon (diced)

1 small brown onion (sliced)

1 small handful of frozen peas

1 small carrot (diced)

200g white mushrooms (sliced)

100ml milk

300ml chicken stock

2 tbsp plain flour

1/2 tbsp oil

1/2 tbsp dried thyme leaves

Preheat oven to 220°C.

Heat oil in a large frypan and sauté onions until they start to brown in colour, add bacon, and continue sautéing for another 1-2 mins.

Add in chicken pieces, along with dried thyme leaves & toss gently for 3-4 mins until chicken pieces have cooked through.

Add the peas, carrots & mushrooms, stirring occasionally for another 2-3 mins.

Pour in stock & milk, then stir in flour until well combined. Bring to the boil, then reduce heat to LOW & cook for another 5 mins or until sauce thickens.

Transfer pie filling to a medium-sized, deep pie dish or baking tray. You can also use a few ramekins to make smaller individual servings. Place the frozen puff pastry on top of the baking tray or ramekins to enclose the filling & trim around the edges, leaving an excess of 1-2 inches.

Bake in the oven for 15 mins or until pastry is puffed and golden.