Chicken, Mushroom, and Bacon Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 3 slices bacon, cut into 1-inch strips
- 1 teaspoon garlic-infused oil
- 2 cups cremini mushrooms, sliced into 1/4-inch pieces
- 12 boneless skinless chicken thighs, each cut into 2-3 inch pieces
- 2 1⁄2 tablespoons flour
- 1⁄2 teaspoon dried thyme
- 1 tablespoon butter
- 1 1⁄4 cups hot chicken stock
- 1 tablespoon marsala wine
- 1 sheet thawed frozen puff pastry (half a 17.2 oz. package)
directions
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!