Cut the chicken into bite sized pieces. In a large pan, heat some oil over a medium to high heat, then add the chicken and bacon and cook until the chicken has no more pink bits and the bacon starts to turn crispy.

Add in the butter and stir until it melts. Chuck in the onion and garlic and cook for a few more minutes.

Sprinkle in the flour, stir well and cook for a further minute before pouring in the chicken stock and double cream.

Cook for a few more minutes, until it thickens. Add in the asparagus and peas and stir through.

Turn off the heat, add the zest and the juice of the lemon, then season with salt and pepper.

Spoon the filling into a pie dish, almost to the top. Leave it to cool down slightly.

Preheat the oven to 190C Fan.

Brush the edge of the pie dish with water, then lay over the pastry. Press down the edges, then cut away any excess.

Brush the top of the pastry with the beaten egg, then bake for 30 minutes, or until it’s golden and crisp.

Leave to stand for a few minutes before serving and enjoy.