Chicken Pie--Yum!

After I was laid off from work, my wife was expecting better-than-usual dinners to be ready for her when she got home from a hard day. That didn't work out too well since I seem to be busier than I ever was before. However, I found a recipe for chicken pie that turned out to be super-delicious and we had that for dinner last night. Here's the recipe (with more than a nod to Dharm from Kuala Lumpur):

Pastry:
1 sheet frozen Puff Pastry
1 Egg

Filling
1 lb Boneless Chicken Breast
8 oz Fresh Button Mushrooms
2 or 3 Cloves Garlic
2 Large Carrots
3 decent-sized Potatoes
8 oz fresh Spinach (or frozen)
8 fl oz Cream
½ Teaspoon Black Pepper
1 Tablespoon (half of a fluid oz) Corn Flour
2 Tablespoons Olive Oil
1 Teaspoon Oregano
2 Bay Leaves
½ Teaspoon Rosemary
8 Rashers Bacon

Method
Cut the Chicken into small squares. Mix 1 tablespoon Corn Flour with Pepper and Salt. Add in the Chicken and mix well so that the Chicken pieces are coated. Let rest. Fry or grill the Bacon until well cooked then put it on a paper towel to cool.
Meanwhile, slice the Mushrooms thinly, cut Carrots and Potatoes into smallish squares. Heat the oil in a large saucepan. Add in chopped Garlic, Oregano, Bay leaves and Rosemary and fry lightly till fragrant. Add in Chicken and cook well. Cut the Bacon into small pieces (removing any undercooked fatty pieces, if you like) then add the Bacon to the pan.
Add in the mushrooms and cook till Mushrooms are tender. Add in Potatoes and Carrots and bring to a simmer. Add in the Cream. Mix well and again bring to simmer. Add in the chopped Spinach and mix well. Continue to simmer until mixture is thick and Potatoes, Carrots and Spinach are all cooked. If the mixture is too thin, add a little more Corn Starch mixed with Water then simmer for another 2 or three minutes.
Let the mixture cool then spoon it into a 9-inch pie dish—or a few small dishes to make individual pies. Cover with a sheet of Puff Pastry. Moisten the edges of the pastry with water and press down firmly. Use a knife to trim the sides.
Using left over pastry, decorate top of pie with pastry shapes. Beat the Egg lightly then brush the top and edges of the pie. Bake in a Pre-Heated 420 degrees F. oven on the middle tray for around 20 minutes or until the pastry has risen and is golden brown.

D-E-L-I-C-I-O-U-S