Begin by prepping your ingredients. Chop the chicken thighs, garlic, onion, and bacon. Thaw the frozen vegetables. This step sets you up for success with a smooth cooking process.

In a large skillet over medium heat, add the chopped bacon. Cook until the bits are crispy, which usually takes about 4-5 minutes. Remove the bacon and set it aside, leaving some fat in the pan. This adds flavor!

Add the onion and garlic to the same skillet. Sauté until translucent, around 3 minutes. The mixture should be fragrant and inviting. Toss in the broccoli florets shortly after, giving them about 2 minutes with the onions.

Next, add the chopped chicken to the skillet. Season with thyme, salt, and pepper. Cook the chicken until it’s no longer pink in the center. This should take about 6-8 minutes. The color should change to a delightful golden hue.

Sprinkle the flour over the chicken mixture in the skillet. Stir to distribute. Pour in the milk and marsala wine, stirring continuously. You want to create a creamy base. Bring the mixture to a gentle boil, then reduce the heat. Add the Dijon mustard, cooked bacon, and thawed vegetables. Stir until everything is well combined and the sauce has thickened.

Center a round pie dish on your work surface. If your puff pastry sheet is too big, trim it down since you need it to fit your dish nicely. Pour the chicken filling into the pie dish.

Cover the filling with the pastry sheet. Pinch the edges together to seal in all that delicious goodness. Cut a few slits in the top to allow steam to escape during cooking. This helps to avoid any unfortunate puff pastry explosions.

Preheat your oven to 400°F (200°C). Once heated, place the pie in the oven and bake for about 25-30 minutes or until the pastry is golden brown. The aroma wafting through your kitchen will be incredibly enticing!