Closed pie with chicken, mushrooms and bacon – a detailed recipe cooking. 
Time: 30 мин.Difficulty: easy Servings: 2 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. sliced 2.5 cm. chicken thigh fillet
- 3 strips cut with a knife or scissors 2.5 cm. Slices streaky bacon
- 2 tbsp. sliced 0.5 cm. field champignons
- 1 tbsp. l Marsala fortified table red wine
- 1 tsp garlic butter
- 2.5 tbsp. l wheat flour
- 1/2 tsp dried thyme
- 1 tbsp. l (15 gr.) Butter
- 1 and 1/4 Art. hot chicken stock
- 1 sheet (370 gr.) Rolled butter puff pastry (23×40 cm.)
Recipes with similar ingredients: puff pastry, chicken thighs, bacon, champignon mushrooms, thyme (thyme), premium flour, garlic
Recipe preparation:
- Preheat the oven to 220 ° C. Fry strips of bacon in oil, until they start to brown, then add chopped mushrooms and cook them in a bacon pan until soft.
- Roll strips of chicken in flour and thyme (you can roll putting them in a bag for freezing), then melt in a pan butter, lay breaded chicken and sprinkle the flour remaining in the bag. Stir with bacon and mushrooms and cook until chicken begins to fry. Pour in hot broth and wine, mix to make a sauce, and let it boil about 5 minutes
- On each baking pan, make a bezel from the dough. For this I wrap a strip of dough about 1.5 cm around the edge of the form. Moisten the edges so that it sticks. Cut out the dough round “cap” for each pie, larger in size than the top of the mold, then put the filling in two forms.
- Dampen the edges of the molds again and cover the surface of each pie dough, pinching the edges with your fingers or crushing with teeth forks. Bake pies for about 20 minutes, turning them in the process приготовления. When the pies are ready, they must strongly get up.
