The one from Nigella Express is this:
Serves 2
3 rashers streaky bacon, cut into 2.5cm strips
1 tsp garlic oil
125g chestnut mushrooms, in 5mm slices
250g chicken thigh fillets cut into 2.5cm pieces
25g flour
1/2 tsp dried thyme
1 tbsp butter
300ml hot chicken stock
15ml marsala
1 375g (23 x 40cm) sheet all butter ready-rolled pastry
1 Preheat oven to 220C/ Gas 7. In heavy based frying pan, 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.
2 Turn the chicken strips in flour and thyme and then melt the butter in the bacon and mushroom pan before adding the floury chicken and all the leftover flour. Stir around with the bacon and mushrooms until the chicken begins to colour.
3 Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
4 Take two 300ml pie-pots (if yours are bigger, don't worry, there will just be space between the chicken and pastry top). Make a pastry rim for each one by cutting a 1cm strip and curling around the top of each pot. Dampen the edges with a little water to make the pastry stick.
5 Cut a bigger circle than the top of each pie-pot for the lid and then divide the chicken-filling between the pots.
6 Dampen the rim of the pastry again and then pop the lid of each pie, sealing the edges with your fingers or the prongs of a fork.
7 Cook the pies for about 20 minutes, turning them halfway through cooking.