Preheat the oven to 180°C.
Fry the bacon strips in the oil until beginning to crisp, then add the onion, garlic and sliced mushrooms and soften 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.
Lay the pastry over a pie dish (24cm approx). Blind bake one of the puff pastry sheets in the oven for 8 mins or so until browned.
Once browned remove from the oven, remove the pie weights. Add in the chicken mix. Top the pie with the additional sheet of pastry and gently press down on the edges of the pie so you seal in all the sauce.
Put in the over for 15 -20 mins or until the pastry top is browned.
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