Heat the oven to 200 fan bake.
Brown the chicken with some butter (season well) in a large pot. Set aside.
Add the chopped bacon, spring onion, garlic, thyme (leave a couple of sprigs for the topping) and mushrooms. Simmer until cooked.
Add the chicken back to the pot, stir in the cream, stock, corn flour and Dijon mustard. Let it bubble away until the liquid has thickened. Then stir through the Parmesan.
Place the puff pastry into a baking dish, carefully and quickly pour the chicken into the dish, place another puff pastry sheet over the top.
Seal it all together and then brush with the egg wash.
Add a couple of sprigs of thyme to the top and bake for 35 mins.Enjoy with a beautiful tomato chutney.
