Creamy Bacon-Chicken and Mushroom Puff Pastry Pot Pie

Preheat the oven to 205°C, cut chicken into bite-size pieces, and parboil carrots until almost tender; drain.

Cook bacon in a deep skillet until fat renders, then add chicken and sauté until lightly golden.

Add mushrooms, sage, thyme, cayenne, peas, carrots, garlic, nutmeg and parsley; sauté 5–7 minutes and season with salt and pepper.

In a second saucepan melt butter, soften onion until translucent, then mix in flour.

Whisk chicken stock in gradually until smooth, add cream and simmer very gently for 10–15 minutes.

Combine chicken and vegetables with sauce, pour into an ovenproof pie dish and let steam escape for 15–20 minutes.

Cover with the pastry, seal the edges, cut steam slits, and brush with two egg yolks mixed with milk.

Bake at 205°C about 30 minutes until golden; verify the thickest chicken and center of the pie reach at least 74°C.

Rest briefly out of the oven, divide into six portions and refrigerate leftovers promptly in shallow containers.