Chicken Pot Pie


Olive oil
250 grams chicken breast, diced
100 grams pancetta, diced
100 grams Swiss brown mushrooms, sliced
2 large carrots, peeled and diced
4 stalks celery, diced
½ cup peas
1 fresh bay leaf
1 tablespoon finely chopped rosemary leaves
2 tablespoons butter
2 tablespoons plain flour
Salt & pepper to taste
¾ cup hot chicken stock
1/3 cup milk
1 sheet ready rolled puff pastry