- 3 rashers streaky bacon, cut or scissored into 2.5cm strips
- 1 teaspoon garlic oil
- 125g chestnut (cremini) mushrooms, sliced into 5mm pieces
- 250g chicken thigh fillets cut into 2.5cm pieces
- 25g flour
- 1/2 teaspoon dried thyme
- 1 x 15ml tablespoon butter
- 300ml hot chicken stock
- 1 x 15ml tablespoon Marsala
- 1 x 375g (23 x 40cm) sheet all-butter ready-rolled puff pastry
- Preheat the oven to 220°C/gas mark 7. In a heavy-based frying pan, fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
- Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to colour.
- Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.
- Take two 300ml pie-pots (if yours are deeper, don't worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one - by this I mean an approx. 1cm strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick.
- Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
- Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
- Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.