Instructions: Hard boil the eggs, peel and chop.

Dice chicken, onion, bacon. Slice mushrooms.

Prepare a chicken cream sauce:
Melt butter in a saucepan, stir in flour and cook 1 minute, stir in white wine and chicken stock, a bit at a time, stirring to obtain a smooth sauce. Avoid lumps. Bring to the boil, stir in cream and season, simmer 5 minutes on low heat, stirring. Thicken sauce slightly if need be, strain if not smooth.

Heat 1/2 oil in a large fry pan, add chicken pieces and cook 3-4 minutes over high heat to lightly colour. Remove chicken from pan and set aside.

Add remaining oil to pan and gently saute onion and bacon to lightly colour, 4-5 minutes. Add mushrooms and cook a furthur 2 minutes. Add chicken, chopped eggs and white sauce and heat through 5 minutes. Season well.

Transfer mixture to a pie dish, cover with pastry, seal the edges and decorate top with strips of pastry. Make a slit in the top with a sharp knife to allow steam to escape, brush with beaten egg and bake 200C/390F for about 20 minutes until pastry is crisp and golden brown.

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