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Chicken, bacon and mushroom pot pie

This makes a comforting family meal and is good served with salad or veg.

Serves 6 • Ready in 1 hr 20 mins, plus cooling

300g ready-rolled puff pastry

for the filling:

2tbsp light olive oil
4 chicken breasts, skinned and cubed
6 rashers smoked streaky
bacon, chopped
125g chestnut mushrooms, sliced
30g butter
30g plain flour
150ml milk
1 chicken stock cube
2tbsp fresh thyme
beaten egg, to glaze

you will need:

26cm pie dish, and a ceramic pie funnel (optional)

1 Heat the oven to 220C/Gas 7. Heat the oil in a pan, add the chicken and bacon, and cook for 3-4 mins over a medium heat, stirring occasionally. Add the mushrooms and cook for 4-5 mins, until the chicken is cooked through and the mushrooms have softened. Remove the mix from the pan and set aside.

Melt the butter in the pan over a low heat. Add the flour, stir well and then gradually whisk