Chicken, Bacon and Mushroom Pot Pies
Over a year ago
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Ingredients
- 3 rashers streaky bacon. cut into 2.5 cm strips
- 1 tsp garlic oil
- 125g chestnut mushrooms. sliced
- 250g chicken thigh fillets. cut into 2.5cm pieces
- 25g flour
- ½ tsp dried thyme
- 1 tbsp butter
- 300ml hot chicken stock
- 1 tbsp marsala
- 375g sheet ready rolled all butter puff pastry
Accompaniment
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Method
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1
Preheat the oven to gas mark 7.
In a frying pan, fry the bacon in the oil until beginning to crisp then add the mushrooms and soften.
Turn the chicken strips in the flour and thyme and then melt the butter in the frying pan before adding the chicken and the remaining flour. Stir until the chicken begins to colour.
Pour in the hot stock and Marsala and stir to form a sauce, simmer for 5 minutes.
With two 300ml pie-pots make a pastry rim for each by wetting the rims and wrap a 1cm strip of pastry around the top of each pot. Cut a circle bigger than the top of each pie-pot for the lid, and divide the chicken mixture between the two pots.
Dampen the rim of the pastry again and then put on the lid of each pie. seal the edges with a fork.
Cook the pies for about 20 minutes turning them around halfway through cooking.
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