500g chicken breast diced

one white onion chopped

4 rashers streaky bacon chopped

6 chestnut mushrooms sliced 

chicken stock 

creme fraiche

2 tsp Deelicious Spice Rub - The Herby One

olive oil

butter

plain Flour

filo pastry - 1 packet

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Serves 4

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Saute the onions until soft and slightly golden, remove from the pan and set aside. Add 25g of butter to the pan and brown the chicken and bacon until light golden in colour but not cooked through.  Sprinkle over 1 tbsp plain flour and stir in.  Add  the Deelicious Herby Rub and 500ml hot chicken stock and bubble until thickened.  Stir in 2 tbsp creme fraiche and let cool slightly.  

Choose an ovenproof  dish that will fit your chicken and sauce in, and then cover the filling with the pastry , tucking in the edges neatly.  Brush with a beaten egg and bake in a preheated oven 180c for 30 minutes and the pastry is cooked and golden.  Let it sit for 5 minutes before serving.