Heat the margarine and brown the chicken pieces, then set aside.
In the same pan, fry the onions and the bacon, then add the flour and Robertsons MasterBlend Rustic Garlic and Herb
Gradually add the stock and the milk. Cook until the mixture boils and thickens, stirring continuously. Add the chicken and the frozen vegetables.
Pour the mixture into a deep, oven-proof pie dish and top with pastry. Allow the pastry to fall over the edge. Brush with milk and allow to cook for about 20 minutes at 200 degrees Celsius or until the pastry has puffed up and is golden brown.