Enjoy this comforting a hot pie with flaky or crumbly pastry and a piping hot filling.

1. Preheat the oven to 190°C/gas mark 5.

2. Place the chicken thighs on a roasting tray and generously season with salt and pepper. Roast for 25 - 30 min.

3. In the meantime, fry the onion, garlic, mushrooms, thyme and bacon in a little oil until soft and golden. Add the flour and stir vigorously for a minute or so to cook through.

4. Add the wine and continue to stir to prevent lumps forming. Add the stock, milk and bay leaves and leave to simmer. Take the skin off the cooked chicken and remove the meat from the bones.

5. Chop it roughly and add the chicken to the bacon and mushroom mixture. Season and leave to reduce to a thick sauce. Pour the meat into your pie dish and leave to cool.

6. Preheat the oven to 220°C/gas mark 8.

7. On a floured surface, roll out the pastry and slice off a long strip as wide as the rim of the pie dish. Use a little of the egg wash to stick the strip to the edge of the pie dish. Brush the strip with more egg, then lift the rest of the pastry over the pie filling.

8. Pinch the edges with your fingers and trim with a sharp knife. Brush with egg wash to glaze and bake for 30 min or until the pastry is risen and deep golden brown.

9. Serve with buttery mash and steamed greens or broccoli.

Enjoy!