Dijon Chicken Pies

Method

1. 1Preheat oven 190C Fan Bake (374F)
2. 2In a non-stick pan, heat oil on med heat. Cook onion for 5 mins, keep translucent no colour. Add bacon and cook until bacon has coloured. Add carrot, cook 2 more minutes.
3. 3Add chicken and cook for a further 3 minutes. Add garlic, cook 30 seconds then add white wine, this will now cook for a further 2 minutes until the alcohol has cooked out.
4. 4Add stock, thyme, Dijon mustard, sugar and simmer for 4-5 minutes. Now add cornflour mixed with water, this will thicken your sauce, however you might need to add more stock or water if it reduces too much, keep an eye on it. Add parsley and season with salt and pepper to your liking.
5. 5Add mixture to pie dish (or you can use smaller ramekins for individual serves).
6. 6Place pastry on top, pressing down around the dish with your fingers, brush the top with a little egg wash or milk.
7. 7Bake for 20 mins, or until the pastry has puffed up.