Description
A great comfort food dish.
Ingredients
- Streaky Bacon
- Garlic Oil
- Mushrooms
- Chicken Thigh Fillet
- Flour
- Dried Thyme
- Butter
- Hot Chicken Stock
- Marsala Wine
- Puff Pastry Sheet
Instructions
- Preheat oven to 425 degrees f
- In a heavy-based frying pan, fry the bacon 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 and then melt the butter in the bacon and mushroom pan
- Add the chicken and all the flour left in the bag
- Stir around with the bacon and mushrooms until the chicken begins to color
- Pour in the hot chicken stock and marsala, stirring to form a sauce and let this bubble away for about 5 minutes
- Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl
- Dampen the edges with a little water to make the pastry stick
- Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls
- Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork
- Cook the pot pies for about 20 minutes turning them around halfway through cooking
- Once cooked, they should have puffed up magnificently