Remove skin from chicken

Cut flesh into 2.5cm cubes

Heat oil in a large saucepan

Add bacon, mushrooms, onion and garlic

Cook until onion is clear

Stir in flour and cook until frothy

Gradually add stock and bring to the boil

Add chicken, herbs, milk, salt and pepper to taste

Reduce heat and cook gently for 20 minutes or until juices run clear when tested, stirring occasionally

Remove from heat and allow to cool

Stir in corn

Pour chicken mixture into a 20cm pie dish

Brush edge of dish with water

On a lightly floured board roll out pastry to a circle large enough to fit top of pie dish

Carefully place pastry over filling

Press edges firmly to seal then trim

Decorate pie with pastry trimmings

Cut steam holes in centre of pastry top

Brush pastry with egg yolk

Bake at 220°C for 20 minutes or until pastry is golden and well risen.