60 g butter 
4 bacon rashers, chopped
6 green onions, chopped 
2 cloves garlic, crushed
2 TB plain flour
1½ cups (375ml) milk
1/3 cup (25g) grated parmesan
1 chopped cooked chicken
2 eggs, lightly beaten
10 sheets  pastry
80g butter, melted


Creamy Chicken Pie Preparation:

Lightly grease 23cm pie dish. Heat butter in pan, add bacon, green onions and garlic, cook, stirring, until bacon is crisp. Add flour, stir until combined. Remove from heat, gradually stir in milk, stir over heat until mixture boils and thickens; cool. stir in chicken, cheese and eggs.Cover pastry with a damp cloth to prevent drying out whilst working. Layer 2 sheets of pastry together, painting each with a little melted butter. Fold each in half lengthways and lay across the bottom of the dish with the edges overhanging. Repeat with another 6 sheets, overlapping the strips clockwise around the dish until it is covered Spoon chicken mixture into dish, fold overhanging edges back up and over the chicken, brush all over with extra melted butter. Brush the final 2 sheets with melted butter and fold in half widthways. Place pastry on top of pie, trim edges. Brush lightly with more butter and bake in a moderate oven (180oC) about 35 minutes or until browned and heated through. Cover top with foil if pie begins to overcook.