Preheat the oven to 190°C.
Heat the olive oil in a casserole dish over a moderate heat until hot. Add the bacon and chicken and sauté for 6-7 minutes, stirring frequently until the chicken is cooked through with no pink showing. Add the peas and reduce the heat a little, cooking for a few minutes. Season to taste and remove from the heat. Spoon into a 2lb pudding bowl.
Brush the rim of the pudding bowl with a little of the beaten egg. Roll the pastry out on a lightly floured surface to 1cm thickness.
Drape over the top of the pudding bowl and roughly trim the edges so the pastry doesn't come down too far over the rim of the pudding bowl. Brush the rest of the pastry with more beaten egg.
Cut a small hole out from the centre of the pastry to let steam escape when it is baking.
Bake the pudding bowl and the small piece of pastry for 20-25 minutes until the pastry is dark golden brown in colour (you will have to remove the small piece of pastry before 20 minutes).
Remove from the oven and replace the small piece of pastry in the centre. Serve immediately.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.