- Chop the bacon and add to a large casserole pan over a medium heat with a splash of olive oil, frying to a nice crisp.
- Peel and chop the onion, potatoes and carrots into bite size chunks and add to the pan. Cook for about 10 minutes until softened, putting the lid on but leaving a gap for steam to escape.
- Add the meat and flour, and stir well.
- Pour in the stock and tomatoes, scraping any bits from the bottom for added flavor. Stir well and season with salt and pepper, then add the herbs.
- Bring to the boil without the lid, then reduce the heat, put the lid on and and simmer for about an hour. Check it after about 40 minutes, and if it seems too liquid, then remove the lid for the remaining 20 minutes.
- Discard the bay leaves and tip the pie filling into your chosen pie dish, allowing to cool.
- Remove the pastry from the fridge a few minutes before you need it. Preheat the oven to 350°F.
- Beat an egg and brush a little around the pie dish edge, to help the pastry stick. Transfer the pastry to the pie dish.
- Brush the top with the rest of the egg, and make a small hole in the middle with a sharp knife to allow the steam to escape. Bake for about 40 minutes, or until the pastry is crisp and golden.
Source: http://www.gourmet-photography.co.uk/latest/chicken-pie