* A few home Smoked Bacon rashers, chopped - or just nice quality bacon.
* 500 g ( 1lb 2 oz) Chicken breasts, Diced.
* 1 Onion, peeled and chopped
* 1 Clove of Garlic, peeled and crushed (optional)
* Olive Oil for Frying
* 2 tablespoons freshly chopped Parsley
* 8 Asparagus spears, chopped into 2.5 cm (1") lengths
* Handful of Mushrooms, brushed clean and sliced
* 284 ml (1/2 pint) Chicken Stock
* 2 tablespoons plain Flour
* Sea Salt and freshly milled Black pepper
* 225g/8oz ready rolled Puff pastry

===Method===
* Take the pack of pastry out of the fridge and allow to reach room temperature before using (step 8)
* Heat a few tablespoons of Olive Oil in a pan or a Wok and Fry the Onions (and Garlic if using) for 3 minutes
* Season the Flour with Salt and Pepper and toss the Chicken pieces in the flour.
* Add the Chicken to the Onions and Brown, turning often.
* Arrange the Chicken, Bacon, Onions, Mushrooms and Asparagus in an oven proof dish.
* Pour the Chicken Stock or soup over the ingredients.
* Roll out the pastry so it is large enough to cover your dish.
* Brush the edge of the dish with water to Help the pastry stick.
* Trim away any excess and crimp the edge all the way round with the tines/prongs of a fork - I forgot to do this! A pastry wheel or crimper is also good for this eg [http://www.amazon.co.uk/Pastry-15-5cm-Polyamid-Guaranteed-quality/dp/B0030I1XW8/ref=sr_1_25?ie=UTF8&s=kitchen&qid=1280680434&sr=1-25 metal crimper] or [http://www.amazon.co.uk/Pastry-Cutter-Boxwood-Guaranteed-Quality/dp/B003NIGNLQ/ref=sr_1_34?ie=UTF8&s=kitchen&qid=1280680434&sr=1-34 wooden version]
* Cut a 1cm (½") hole in the top to allow Steam to escape or even better, put in a pie funnel.
* Bake for 25 to 30 minutes in the middle of the oven until the pastry is golden Brown.
* Check after 20 minutes and if the crust looks as though it might be starting to burn, lay a sheet of tin foil over the top.

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