Prince Harry's Chicken and Bacon Lardons Pie
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Prince Harry's Chicken and Bacon Lardons Pie

Prince Harry's Chicken and Bacon Lardons Pie

with Mushrooms and Carrots

.

Allergens:
Milk

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Baking Potato

1

Onion

150

Closed Cup Mushrooms

1

Carrot

2

Garlic Clove

25

Panko Breadcrumbs

260

Diced Chicken Breast

90

British Smoked Bacon Lardons

10

Chicken Stock Paste

150

Creme Fraiche

(Contains Milk)

Not included in your delivery

2

Olive Oil

100

Water for the Sauce

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Nutritional information

Energy (kcal)789 kcal
Energy (kJ)3302 kJ
Fat43 g
of which saturates16 g
Carbohydrate59 g
of which sugars12 g
Protein52 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Medium Saucepan
•Colander
•Knife
•Bowl
•Garlic Press
•Measuring Spoon
•Grill Pan
•Measuring Cups
•Oven dish

Instructions

Cook the Potato
1

Bring a large saucepan of water to the boil with 0.25 tsp of salt and preheat your oven to 220°C. Peel the potato and slice into 1cm wide rounds. Pop the potato into your pan of boiling water, cook until just soft, 12-15 mins. TIP: The potato is cooked when you can easily slip a knife through, but be careful because you don't want the potato to overcook. Once cooked, carefully drain in a colander and set aside.

Finish the Prep
2

Meanwhile, halve, peel and thinly slice the onion. Thinly slice the mushrooms. Trim the carrot (no need to peel), halve lengthways then slice each half into long 1cm wide strips. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Put the breadcrumbs into a bowl, add the olive oil (see ingredients for amount) to a bowl. Season with salt and pepper, stir together.

Cook the Chicken
3

Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken, season with salt and black pepper and cook until the chicken is browned, 6-7 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Cook the chicken in two batches if you need to - in a crowded pan it will stew rather than brown!

Cook the Veg
4

Once cooked, transfer the chicken to a bowl and leave to the side. Add the bacon lardons to the pan and stir-fry them until golden, 3-4 mins, then add the onion and carrot. Cook on medium heat, stirring, until slightly softened, 4-5 mins. Stir in the mushrooms and a little more oil if needed. Turn the heat up slightly. Cook everything together until the mushrooms are browned, about 5-6 mins. Add the garlic, stir and cook for 1 minute.

Simmer
5

Pour in the water (see ingredients for amount) and add the chicken stock paste. Bring to the boil and stir to dissolve the stock paste. Add the creme fraiche and bring back to the boil, then turn down the heat and simmer gently until reduced by a third, 3-4 mins. Once the sauce has reduced, return the chicken to the frying pan. Season to taste with salt and pepper.

Bake and Serve
6

Transfer the chicken mixture to an ovenproof dish and top with the cooked potato slices. Sprinkle over your breadcrumbs. Season with black pepper and bake on the top shelf of your oven until the top is golden brown, 10-12 mins. Serve straight from the dish and enjoy!

7

Step 4 MOD: If you've chosen to get bacon lardons as well as chicken, add them to the pan before you add the onion and garlic and fry until golden, 3-4 mins. Add the onion and carrot to the pan with the bacon and continue with the recipe as instructed.