HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTruffled Chicken, Bacon And Mushroom Pie
Truffled Chicken, Bacon and Mushroom Pie

Truffled Chicken, Bacon and Mushroom Pie

with Honey Butter Glazed Multi Coloured Carrots

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This Truffled Chicken, Bacon and Mushroom Pie is bursting full of luxury flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:MilkCereals containing gluten

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 conflict 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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Breast

150 grams

Chestnut Mushrooms

1 unit(s)

Echalion Shallot

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

60 grams

Bacon Lardons

15 grams

Wild Mushroom Paste

150 grams

Creme Fraiche


1 sachet

Truffle Zest

¾ roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

225 grams

Mixed Chantenay Carrots

1 sachet


20 grams

Unsalted Butter


Not included in your delivery

150 milliliter(s)

Water for the Sauce

75 milliliter(s)

Water for the Carrots

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4378 kJ
Energy (kcal)1046 kcal
Fat69.0 g
of which saturates34.0 g
Carbohydrate68 g
of which sugars18.0 g
Protein49 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Oven dish
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Heat a drizzle of oil in a large frying pan on medium-high heat. Add the chicken, season with pepper and cook until brown all over, 5-6 mins. Turn occasionally. While the chicken cooks, thinly slice the mushrooms, then halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Once the chicken has browned (we'll finish cooking it later), transfer it to a bowl and set aside. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


Pop your frying pan back on medium-high heat (no need to wash). Add a drizzle of oil and the bacon lardons. IMPORTANT: Wash your hands after handling raw meat. Stir-fry for 1-2 mins, then add the mushrooms and shallot. Stir together and cook until the mushrooms are browned and the shallot has softened, 5-6 mins, stirring occasionally. Add the garlic and chicken, stir and cook for 1 min. IMPORTANT: Cook lardons thoroughly.


Pour the water for the sauce (see ingredients for amount) into the pan with the chicken and vegetables, then stir in the wild mushroom paste. Stir to combine and bring to the boil. Simmer until reduced by half, 3-4 mins. Stir in the creme fraiche and half the parsley and bring to the boil. Remove from the heat, then mix through the truffle zest.


Pour the pie filling into an appropriately sized ovenproof dish. Lay the pastry on top of the filling and trim the edges to the size of the dish. TIP: Don't worry if the pastry goes over the edge of the dish. Brush the pastry with a little milk if you have some. Make a small hole in the middle of the pastry lid with the tip of a sharp knife. Pop the dish onto a large baking tray (to catch any drips) and bake on the middle shelf of your oven until golden brown and bubbly, 15-20 mins.


Pour the water for the carrots (see ingredients for amount) into a saucepan. Add the carrots, honey, butter and a pinch of salt. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Bring to the boil on high heat, then cover the pan with a lid or some foil. Reduce the heat to medium and cook the carrots until tender, 10-12 mins. Once the carrots are tender, remove the lid and allow the liquid to boil until glossy and it coats the carrots, 2-4 mins. TIP: If your sauce needs longer to get sticky, transfer the carrots to a bowl and continue boiling on a high heat until reduced.


Once the pie is cooked, remove from your oven. Serve on plates with the carrots alongside and the remaining parsley sprinkled over. Enjoy!