Fry the onion and bacon in oil until cooked, then brown the chicken in the same pan.
Add the KNORR Chicken a'la King Dry Cook-in-Sauce, mustard and milk and simmer for 5-10 minutes.
Pour into an ovenproof dish and set aside.
For the pastry, place the Stork margarine and water into a pan and stir until melted, then bring to the boil.
Add flour and mix until mixture leaves the side of the pan.
Gradually mix in the beaten egg and beat with an electric beater until thick and glossy, then add the grated Parmesan
Spoon heaped tbsp of pastry on top of the chicken mix around the sides of the dish and bake for 10 min at 200°C, then reduce heat to 180°C and bake for a further 20 min.