Camera Press (serves 4-6)
Prep time: 30 mins
Baking time: 40 mins Ingredients 120g butter 250g mushrooms, quartered 100ml chicken stock handful parsley, roughly chopped 250g beef bacon, cut into small pieces 100ml flour 250ml cream 1 large roasted chicken, deboned and shredded 400g flaky pastry, defrosted 1 egg, beaten Method 1. Preheat oven to 180°C and grease a large ovenproof dish. 2. Heat 20g butter in pan and sauté mushrooms. Season with salt and pepper. Add stock and simmer until it thickens to a sauce-like consistency, then add parsley. 3. In separate pan sauté beef bacon until cooked. Remove from pan. 4. In same pan, melt remaining butter and stir in flour. Stir until mixture starts to bubble. Add cream and stir into a thick, smooth sauce. 5. Mix chicken, white sauce, beef bacon and mushrooms together and spoon mixture into ovenproof dish. 6. Roll pastry out and use to cover dish. Press sides down with a fork and dab the top with egg. Bake for 30-40 minutes or until pastry is cooked.