-
1
Preparation - chop the onion, carrot and potato in to roughly 2cm pieces.
-
2
Cut bacon and chicken in to roughly 2cm pieces.
-
3
Heat a large sauce pan with 3 tablespoons of oil.
-
4
(Medium heat)
-
5
When the oil is warm add the bacon.
-
6
When the bacon started to brown add the chopped onions.
-
7
After 3mins add the carrots & potato and let it cook for a further 5mins, stirring regularly.
-
8
Using a slotted spoon empty the pan in to a clean bowl.
-
9
Add the chicken to the pan and cook for 5mins stirring regularly.
-
10
If pan is dry add more oil.
-
11
Now add back to the pan the cooked bacon, onion, potato and carrots.
-
12
And stirring together.
-
13
Add 250ml of water to the pan and add 2 chicken stock pots.
-
14
Stir well.
-
15
In a clean bowl mix corn flour with 100ml of hot water.
-
16
This will be a think paste - keep stirring till all lumps are gone.
-
17
(Add more water is needed) Add this mixture to the pan with chicken and veg.
-
18
This will thicken the sauce.
-
19
Pour in 750ml of water, add peas, and season.
-
20
Lower heat, stir and cover, letting chicken and veg simmer.
-
21
Pastry - of using pre rolled pastry cut the pastry in to 2cm x 10cm.
-
22
You'll will need 6 pieces per person.
-
23
Place on a baking tray and cook as instructed.
-
24
If you're using a unrolled pastry then roll out so it is 5mm think then cut as above.
-
25
To serve, placed the chicken and veg in to a large serving bowl and cover with 6 pieces of pastry per serving.
-
26
Now eat and enjoy :)
