Chicken pot pie
have a taste of Nigella's pie
1.3 pieces of bacon
2.1 tea spoon garlic oil
3.125 grams chestnut mushrooms
4.250 grams chicken thigh fillets
5.25 grams flour
6.1/2 teaspoon of dried thyme
7.1 times 15ml tablespoon of butter
8.300ml tablespoon Marsala
9.375 grams rolled up puff pastry
10.300 ml hot chicken stock
Serving size= 2
(if wonted to make more say 4 just double it
or if you wanted say five double it and then half it)
1. Preheat oven 220 degrees gas mark 7. Heavy based frying pan. Fry bacon pieces in oil. Add
cut up mushrooms. Soften them in the pan with the bacon.
2. Place chicken into flour and thyme . Then melt in butter with the bacon and the mushrooms. Add the flour chicken with the flour left in freezer bag. Stir mixture.
3.Pour stock and Marsala stirring to form a source and let it bubble away for 5 minutes.
4.Put 300ml pie pots and make a pastry rim around both. 1cm strip around top of each pot. Dampen the edges with water (to make it stick)
5.Make a circle bigger than the top for a lid then divide the chicken filling.
6. Dampen the rim of the pastry once more then add the lid. Seal the edges with your fingers.
7. Cook pies for 20 minutes turn halfway through cooking. Once cooked they should have a puffy top.