Classic Pot Pies with Chicken Filling

Heat the oil in a large pan and fry the bacon for 5 minutes until starting to crisp. Remove with a slotted spoon.

Add the onions to the pan and cook for 5-8 minutes until soft. Add the garlic and cook for 2 minutes.

Return the bacon to the pan, stir in the flour and cook for 1 minute, then add the chicken, wine, stock and thyme. Season to taste with salt and pepper. Cover and simmer for 15 minutes. Set aside to cool.

Heat the oven to 200°C (180°C fan), 400°F gas 6.

Stir the cream into the chicken mixture.

Divide the mixture between 4 x 250ml|1 cup pie dishes.

Roll out the pastry on a lightly floured surface and cut out 4 rounds to fit each pie dish, reserving the trimmings.

Brush the edges of each pie dish with some beaten egg, then cover with the pastry rounds.

Brush with more egg, make a slit in the centre for the steam to escape, then decorate with the trimmings.