Ingredients

6 Chicken thighs bone in and skin removed
2 Rashers of bacon
1 Large onion finely diced
1 Large carrot finely diced
6 button mushrooms sliced
1 cob fresh corn kernels removed
4 Tablespoons powdered chicken stock
5 Cups water
Cornflour and water to thicken

Heat a large stockpot on the stove and add a splash of olive oil. Saute the bacon & onion and then add the chicken. Cook until the chicken is brown on all sides and then add the water and the chicken stock.  Put the lid on and simmer on low until the chicken is  falling off the bone. Remove the pot from the heat and strain to remove the liquid.  Remove the meat from the chicken bones. Let the stock cool and then skim the fat from the top. Return the chicken to the stockpot and add  the veges (You can add any extra veges you like.. I have a fussy household so I’ve made mine basic) and the stock. Simmer until the veges are tender and thicken with cornflour. (approx 2 tbs cornflour mixed with 1/2 cup water) Add a little more water if it is too thick, or add a little more cornflour and water if it is not thick enough. Let the mixture cool and then place into oven proof dishes and top with pastry. Brush the tops of the pastry with egg wash and bake at 180 until the pastry is golden.