Bake Play Smile
Heat the olive oil in a frying pan over medium/high heat. Cook the chicken until golden and cooked through. Set the chicken aside in a bowl.
Add the garlic, bacon, mushrooms and herbs to the pan and cook until the bacon is cooked and all of the liquid from the mushrooms has evaporated. Return the chicken to the pan. Sprinkle over the flour and mix to combine.
Add the Dijon mustard and chicken stock and simmer until the sauce has slightly thickened. Remove from the heat and stir through the cream. Season with salt and pepper.
Pour the mixture into your greased baking dish. Use a knife to cut the thawed pastry sheets into long strips. Arrange them in a criss-cross pattern over the top of the mixture. Brush the pastry with the whisked egg and sprinkle with sesame seeds.
Bake for 30 minutes at 190 degrees Celsius (fan forced), or until the pastry is puffed and golden.