Nigellas Chicken Bacon and Mushroom Pie

Head on over to IHCC for Nigella's latest inspirations for the theme Potluck.



You will need the following ingredients.......



* 4 pieces of bacon, cut or scissored into 1-inch strips
* 1 teaspoon garlic infused oil
* 2 cups mushrooms, sliced
* 8 ounces chicken thigh fillets cut into 1-inch pieces
* 2 1/2 tablespoons all-purpose flour
* 1/2 teaspoon dried thyme
* 1 tablespoon butter
* 1 1/4 cups hot chicken stock
* 1 tablespoon Marsala
* 1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry
* 1 pie crust

Directions

Preheat the oven to 425 degrees F. Fry the bacon strips 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 (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury 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 stock and Marsala , stirring to form a sauce. The aroma of the sweet Marsala hitting the pan is amazing. It should cook down fro roughly 5 minutes.



Instead of individual pot pies, I used a bottom crust in a 9 inch pie pan. Pour the chicken, bacon, mushroom mixture into the pie crust. I used the puff pastry for the top, slicing it up and pinching it into the sides.

Cook the pie for about 20 minutes.



Nigella Express, page 175.


By the way, this is a keeper. Love it! Easy and tasty.