in the kitchen at number 42: Chicken, Mushroom and Bacon Pie

It's Friday. Comfort food is a MUST. What is more comforting than chicken, bacon and puff pastry? Tonight there is nothing better.
This was super simple to put together and in all only took about an hour. That's a bonus on Friday! I am going to cut right to the chase and hand over the recipe. No dilly dallying! I based this on of a recipe by Nigella Lawson.

4 chicken breasts
2 1/2 8oz boxes of sliced mushrooms (I used 1 1/2 baby bella and 1 white button)
6 pieces of thick cut bacon
1 tbls. olive oil
1 tbls. butter
2 cups chicken stock
1/2 to 1 tbls. dried thyme
1/3 cup flour
1/2 cup marsala wine
1 sheet thawed puff pastry
salt
pepper

Preheat the oven to 425

In a large pot or dutch oven heat the olive oil over low heat. Cut the bacon into 1/2 inch chunks and fry in the olive oil. Remember I said comfort food, not your New Years Resolution food. While the bacon is cooking cut the chicken into cubes. Cook the bacon until crispy. Dump in the pre-sliced mushrooms. Like how I saved you some time with that one? While the mushrooms are cooking heat up the chicken stock. Toss the cubed chicken pieces with the flour and dried thyme. Add the butter to the cooked mushrooms and bacon. When it has melted dump in the chicken and all of the flour. When the chicken has started to brown pour in the hot chicken stock and the marsala. Let everything cook together until the broth/gravy has begun to thicken about 15 minutes. Pour the filling into an 8x8 pan, sprinkle some sea salt and freshly ground black pepper over the top. Place the thawed sheet of puff pastry on top. Put your 8x8 pan on a cookie sheet before you put in the the over so that you don't have a chicken gravy volcano. Bake for about 25 minutes until the puff pastry is golden. I would suggest that you cook some broccoli to go with this so you feel a little less piggy while you gobble it up.