1 (17 3/4 oz.) pkg. frozen puff pastry, thawed per pkg. directions
1 3/4 lb. boneless, skinless chicken, cut into 1-inch lengths
1/4 c. all-purpose flour
4 slices bacon, cut into 1-inch strips
2 tbsp. olive or vegetable oil
1 stick rib celery
1 med. onion, coarsely chopped
1 c. dry red wine
1 (8 1/2 oz.) can whole baby carrots
6 med. mushrooms, quartered
3/4 tsp. dried thyme leaves
Chopped fresh parsley (optional)

Heat oven to 350 degrees. Place 1 sheet of pastry on non-stick baking sheet. With tip of blunt knife, cut out 9-inch circle to form base of pastry shell. On lightly floured surface, cut out 9-inch circle from second pastry sheet. Cut and remove 5-inch circle from inside. The larger circle will form wall of pastry shell. Brush edge of pastry shell base lightly with water. Carefully set pastry shell wall on pastry base. Bake 20 minutes, until crisp, puffed and golden brown.

Sprinkle chicken with salt and pepper; toss with flour. Shake gently to remove excess. In 10-inch skillet over medium-high heat, cook bacon 2 minutes. Add oil; cook bacon 1 minute longer. Add chicken, celery and onion; cook, stirring frequently, about 5 minutes, until chicken is golden brown. Stir in red wine, carrots, mushrooms and thyme. Bring to boil; reduce heat to low. Cover; simmer 15 minutes, stirring occasionally. Add salt and pepper to taste.

Remove pastry from oven; center of pastry shell will have risen. Cool slightly. With scissors, cut around inside edge of pastry shell to remove puffed center. Place pastry on serving plate. Spoon chicken mixture into shell; sprinkle top with parsley.

To serve: Spoon filling from shell onto dinner plate. Cut pastry shell into wedges and serve alongside. Makes 4 servings.