Cut 1 chicken breast into dices and place in a diepvrieszak with flour and thyme and shake so that the chicken is covered with a layer of flour and thyme. Bake in a hot frying pan 75 grams slices bacon crusty, add 175 grams sliced chesnut mushrooms and 1 finely chopped garlic clove. Stir fry until the mushrooms have softened. Add the chicken breast and bake it brown at all sides. Add 1 cube mushroom stock over the chicken and stir in 100 ml of water. Put the chicken breast mixture into two baking dishes. Make with a puff pastry sheet a nice edge along the edge of the baking dishes and cover it with a puff pastry sheet. Press at the edge. Put the baking dishes in the preheated oven at 195 degrees (fan) for approximately 20 minutes. Serve with a salad and baked potatoes. Enjoy!