Chicken, Mushroom, and Bacon Pie

Recipe by ratherbeswimmin
READY IN: 1hr 20mins




  • Preheat oven to 425°.
  • Fry bacon strips in the oil until they begin to crisp; add in sliced mushrooms; soften them in the pan with the bacon.
  • Combine flour and thyme in a plastic freezer bag; add chicken thighs; toss to coat.
  • Melt butter in the pan (with the bacon/mushrooms); add in chicken thighs and all the flour left in the bag; stir around with the bacon and mushrooms until chicken begins to color, about 25 minutes.
  • Pour in the hot stock and Marsala, stirring to form a sauce; let this bubble for about 5 minutes.
  • Take two 1 1/4 cup pie pots (if yours are deeper, don't worry, there will simply be more space between the contents and the puff pastry top) and make a pastry rim for each one; an approximate 1/2-inch 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; divide the chicken filling between the two.
  • Dampen the edges again and then pop on the top 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 puff up magnificently.