Chicken, Mushroom and Bacon Pie

Taken from Nigella Express by Nigella Lawson









3 rashers bacon cut into strips
1tsp garlic olive oil
125g chestnut mushrooms sliced
250g chicken diced
25g flour
1/2tsp dried thyme
1tbsp butter
300ml chicken stock
1tbsp marsala
1 sheet ready rolled puff pastry

Preheat the oven to Gas7. In a pan fry the bacon, then add mushrooms and soften them with the bacon.
Toss the chicken in the flour and thyme. Melt the butter in the bacon & mushroom pan, before adding the chicken and any left over flour. Stir until the chicken begins to colour.
Pour in the hot stock and marsala, stirring to form a sauce. Let this bubble for 5 minutes.

Divide the chicken into pie pots, top with a pastry lid. Brush with beaten egg.
Cook the pies for 20 minutes.