Chicken Mushroom Pot Pie

Chicken Mushroom Pot Pie

6 bacon slices, diced 

1 large onion, diced

1/2 lb fresh mushrooms, diced 

1 tbsp garlic, diced 

3 cups cooked chicken, diced 

1 tbsp parsley 

1 tbsp flour

1 tsp salt 

1/2 tsp pepper 

1 cup hot water 

1 tbsp chicken bouillon 

1/2 package frozen puff pastry, thawed 

1 egg 

1 tsp water 

In a medium saucepan over medium heat, scramble fry bacon and onion until onion is soft. Add mushrooms and garlic and stir-fry until softened, approximately 10 minutes. Remove to a large bowl. 

Add next 5 ingrediants and stir together.  

Mix water and bouillon together and mix into contents in bowl. Turn into a 3 quart casserole. 

Roll pastry out 1 inch wider than casserole dish. Fit over top of food allowing to come up sides. Cut slits in top. Whisk egg and water and brush pastry. 

Bake in a 400 degree oven for 35 - 40 minutes until browned.