Creamy Truffle Chicken, Bacon and Mushroom Puff Pie

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, 7-8 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 the chicken is cooked through, 3-4 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.