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

Prince Harry's Chicken and Bacon Pie

with Mushrooms and Carrots

Simple, comforting, and quick to make, Mimi’s Chicken Pie is a go to for chilly evenings. Originally created to celebrate Prince Harry’s birthday (as it is apparently his favourite food), Mimi wanted to make sure that this recipe was a real showstopper. Instead of opting for a traditional pastry crust, she decided to top this pie with a delicious layer of thinly sliced potatoes covered with golden cheesy breadcrumbs. This is pie royalty in all its glory.

Allergens:
Cereals containing gluten
Milk

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

450

Potatoes

1

Onion

150

Closed Cup Mushrooms

1

Carrot

2

Garlic Clove

25

Panko Breadcrumbs

(Contains Cereals containing gluten)

260

Diced Chicken Breast

10

Chicken Stock Paste

150

Creme Fraiche

(Contains Milk)

90

Bacon Lardons

Not included in your delivery

2

Olive Oil

100

Water for the Sauce

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Nutritional information

Energy (kcal)796 kcal
Energy (kJ)3331 kJ
Fat43 g
of which saturates16 g
Carbohydrate63 g
of which sugars10 g
Protein51 g
Salt2.96 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
Grill Pan
Oven dish

Instructions

Cook the Potato
1

Bring a large saucepan of water to the boil with 1/4 tsp of salt and preheat your oven to 220°C. Peel the potatoes and slice into slim rounds approximately 1cm thick. Pop the potatoes into your pan of boiling water, cook until just soft, 14-16 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). Season with salt and pepper, then stir together.

Brown 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: Wash your hands after handling raw chicken and its packaging. 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 instead of browning.

Cook the Veg
4

Once cooked, transfer the chicken to a bowl and leave to the side. Add a drizzle more oil to the pan along with 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 min.

Simmer
5

Pour in the water (see ingredients for amount) and add the chicken stock paste. Bring to the boil and stir. 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. 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. IMPORTANT: Wash your hands after handling raw meat. Cook lardons thoroughly. Then add the onion and carrot and continue.