Preparation - chop the onion, carrot and potato in to roughly 2cm pieces. Cut bacon and chicken in to roughly 2cm pieces.

Heat a large sauce pan with 3 tablespoons of oil. (Medium heat)

When the oil is warm add the bacon.

When the bacon started to brown add the chopped onions.

After 3mins add the carrots & potato and let it cook for a further 5mins, stirring regularly.

Using a slotted spoon empty the pan in to a clean bowl.

Add the chicken to the pan and cook for 5mins stirring regularly. If pan is dry add more oil.

Now add back to the pan the cooked bacon, onion, potato and carrots. And stirring together.

Add 250ml of water to the pan and add 2 chicken stock pots. Stir well.

In a clean bowl mix corn flour with 100ml of hot water. This will be a think paste - keep stirring till all lumps are gone. (Add more water is needed) Add this mixture to the pan with chicken and veg. This will thicken the sauce.

Pour in 750ml of water, add peas, and season.

Lower heat, stir and cover, letting chicken and veg simmer.

Pastry - of using pre rolled pastry cut the pastry in to 2cm x 10cm. You'll will need 6 pieces per person. Place on a baking tray and cook as instructed. If you're using a unrolled pastry then roll out so it is 5mm think then cut as above.

To serve, placed the chicken and veg in to a large serving bowl and cover with 6 pieces of pastry per serving.

Now eat and enjoy :)