Preheat oven to 200C/390F. Lightly spray baking tray with oil.

Cut puff pastry into 4 pieces and place on baking tray. Bake for 15 minutes until puffed and golden. Remove from oven and set aside.

Meanwhile, melt butter in large pan over high heat.

Add onion and garlic cloves and sauté for 1 minute.

Add bacon and chicken and cook for 2 to 3 minutes until chicken is lightly browned but still not cooked through inside.

Add marsala and cook for 30 seconds to allow the alcohol to cook out. Most of the marsala should evaporate.

Add the broccoli, peas, corn and carrots and stir to combine.

Sprinkle the flour over and add milk, stirring to dissolve the flour into the milk.

Bring to simmer then stir through cheese, salt and pepper. Adjust salt to your taste.

Simmer, stirring for 30 seconds to 1 minute until the sauce is thickened, then remove from heat.

To serve, divide the chicken filling between 4 plates and top with a piece of puff pastry.