Bacon, Chicken Breast, Leek and Mushroom Pie

Name: Bacon, Chicken Breast, Leek and Mushroom Pie with Mustard and Mashed Potato Top
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 90 grams British Smoked Bacon Lardons; 2 unit(s) Garlic Clove**; 1 unit(s) Leek; 1 unit(s) Carrot; 180 grams Sliced Mushrooms; 75 grams Creme Fraiche; 17 grams Wholegrain Mustard; 10 grams Chicken Stock Paste; 260 grams Diced British Chicken Breast; 20 grams Butter; 2 tbsp Plain Flour; 150 milliliter(s) Water for the Sauce

with Mustard and Mashed Potato Top

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This Bacon, Chicken Breast, Leek and Mushroom Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Milk

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

90 grams

British Smoked Bacon Lardons

2 unit(s)

Garlic Clove**

1 unit(s)

Leek

1 unit(s)

Carrot

180 grams

Sliced Mushrooms

75 grams

Creme Fraiche

(Contains: Milk)

17 grams

Wholegrain Mustard

(Contains: Mustard)

10 grams

Chicken Stock Paste

260 grams

Diced British Chicken Breast

Not included in your delivery

20 grams

Butter

2 tbsp

Plain Flour

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3134 kJ

Energy (kcal)749 kcal

Fat34.1 g

of which saturates16.7 g

Carbohydrate63.4 g

of which sugars11.3 g

Protein49.8 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Potato Masher

•Colander

•Lid

•Large Saucepan

•Pan

•Garlic Press

•Oven dish

Instructions

Bring a large saucepan of water with 1/2 tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and bacon lardons. Stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

While the meat is cooking, peel and grate the garlic (or use a garlic press).

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Once the bacon is cooked, add the leek, carrot and sliced mushrooms to the pan. Season with salt and pepper. Cook the chicken is cooked through and the veg is softened, 7-8 mins, stirring occasionally.

Stir in the garlic and cook for 1 min more. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, heat your grill to its highest temperature.

Once the veg has softened, stir in the butter and flour (see pantry for both amounts) into the pan and cook, stirring, for 1-2 mins.

Add the creme fraiche, wholegrain mustard (add less if you'd prefer), chicken stock paste and water for the sauce (see pantry for amount) and simmer for 3-4 mins.

Pour the pie filling into an appropriately sized oven dish. Spoon over the mash, using the back of a spoon to smooth it out.