Creamy chicken & mushroom pie

Put the chopped mushrooms and onion into a wok, and cook until the latter is golden. Remove from heat.

Put the cooked mushrooms and onions into the blender with the cream cheese and garlic powder, and pulse until the mixture is well combined and of an even consistency. Try not to be put off by how grey it is, and leave it alone for now.

Have the chicken stock piping hot before you begin. Place the chopped up chicken meat in the wok over medium heat and stir frequently until it's coloured, not cooked.

Pour the chicken stock into the wok, followed by the mix from the blender. Stir until emulsified.

Drop the butter, cornflour, cooked bacon, sweetcorn, pepper, salt, and sugar into the wok and bring the mixture to the boil, stirring occasionally.

Turn the heat down to medium and allow the filling to simmer for 10–15 minutes before removing from heat.

Place the mixture to the side and let it cool down. If you need to cool it quickly (and don't mind messing with the thermodynamics of your freezer) pour it into a large saucepan and place it in there for 5–10 minutes.

Preheat the oven to 190 degrees celcius, give or take 10 degrees depending on how efficient your oven is, and then roll out your pastry as thick or thin as you want it.

Line your pie dish and then pour the filling in before securing the top piece.

(Optional) Whisk the egg yolk, and then use a pastry brush to coat the pie in a thin, even layer of glaze.

Take your completed pie, stab it a few times, and then throw it in onto the middle shelf of the oven. Check on it after 15 minutes; depending on how thick the pastry is, it may need another 3–5 minutes. Remove when golden brown and then serve it immediately with mashed potatoes or by itself! Serves 6–8.

If you have any leftover filling, transfer it into an airtight container and store it in the fridge. It'll keep for over a week.