Time: 30 min.
Complexity: easily
Servings: 2

Closed pie with chicken, mushrooms and bacon - a detailed recipe.

Ingredients:

• 225 g chicken thigh fillet, cut into 2.5 cm pieces
• 3 slices streaky bacon, cut into 2.5 cm strips with a knife or scissors
• 2 cups field mushrooms, cut into 0.5 cm pieces
• 1 tbsp. fortified red table wine Marsala
• 1 teaspoon garlic oil
• 2.5 tbsp. wheat flour
• 1/2 tsp dried thyme
• 1 tbsp (15 g) butter
• 1 and 1/4 cups hot chicken broth
• 1 sheet (370 g) rolled out butter puff pastry (23 x 40 cm)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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puff pastry, chicken thighs, bacon, champignon mushrooms, thyme, premium flour, garlic

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Preparation:

Step 1
• Preheat oven to 220°C. Fry bacon strips in oil until they begin to brown, then add sliced ​​mushrooms and cook them in the pan with the bacon until soft.
Step 2
• Dredge the chicken strips in flour and thyme (you can dredge them in a freezer bag), then melt the butter in a frying pan, add the breaded chicken, and pour in the remaining flour. Stir in the bacon and mushrooms and cook until the chicken begins to brown.
  
  Pour in the hot broth and wine, stir to form a sauce, and let simmer for about 5 minutes.
Step 3
• Create a rim around each pie pan with dough. I fold a strip of dough about 1.5 cm (0.5 in) around the edge of the pan. Wet the edges to ensure it sticks.
  
  Cut a round "lid" out of the dough for each pie, larger than the top of the pan, then divide the filling into the two pans.
Step 4
• Wet the edges of the pans again and cover the surface of each pie with the dough, pinching the edges with your fingers or pressing with the tines of a fork.
  
  Bake the pies for about 20 minutes, rotating them halfway through. They should be quite puffed when done.

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