Prince Harry's Chicken and Bacon Lardons Pie
with Mushrooms and Carrots
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Always refer to the product label for the most accurate ingredient and allergen information.
1 unit(s)
Potatoes
1 unit(s)
Onion
150 grams
Closed Cup Mushrooms
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
25 grams
Panko Breadcrumbs
(ContainsGluten)280 grams
Diced Chicken Breast
90 grams
Bacon Lardons
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(ContainsMilk)Not included in your delivery
2 tbsp
Olive Oil
100 milliliter(s)
Water for the Sauce
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.
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.
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!
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.
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.
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!