Creamy Truffle Chicken, Bacon and Mushroom Puff Pie
with Cheddar, Spinach and Roasted Carrots
Pies are comforting and perfect for the colder months, plus no matter the combination of ingredients, they're a real comfort food. This riff on a chicken, bacon and mushroom pie adds truffle for extra earthy richness and cheese for gooey, pull-apart gorgeousness, making a delicious meal to cosy up with.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten)
250 grams
Mushrooms
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove**
30 grams
Mature Cheddar Cheese
(Contains: Milk)
3 unit(s)
Carrot
240 grams
Diced British Chicken Breast
60 grams
British Smoked Bacon Lardons
150 grams
Creme Fraiche
(Contains: Milk)
15 grams
Vegetable Stock Paste
100 grams
Baby Spinach
1 sachet(s)
Truffle Zest
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the puff pastry from your fridge and allow to come up to room temperature.
Thinly slice the mushrooms. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Grate the cheese.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the shallot and diced chicken. Cook until the shallot has softened, 3-4 mins.
Add the mushrooms and bacon. Cook until browned all over, 5-6 mins. Add a drizzle more oil if it needs it. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. Cook bacon thoroughly.
Stir in the garlic and fry until fragrant, 30 secs.
Stir the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) into the pan. Bring to the boil, then lower the heat so the sauce simmers gently. Cook until slightly thickened, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the truffle zest and cheese until fully combined, then remove from the heat. Add a splash of water if it's a little thick.
Once the pie filling is cooked, transfer it to an appropriately sized ovenproof dish.
Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Once the carrots have roasted for about 10 mins, move them to the middle shelf and bake the pie on the top shelf until golden brown, 15-20 mins.
When everything's ready, serve your pie on plates with the roasted carrots alongside.
Enjoy!
