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Truffled Chicken, Bacon and Mushroom Pie

Truffled Chicken, Bacon and Mushroom Pie

with Honey Butter Glazed Chantenay Carrots

Gastropub
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This Truffled Chicken, Bacon and Mushroom Pie is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

280 grams

Diced Chicken Breast

150 grams

Chestnut Mushrooms

1 unit(s)

Red Onion

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

90 grams

Bacon Lardons

15 grams

Wild Mushroom Paste

150 grams

Creme Fraiche

(ContainsMilk)

1 sachet

Truffle Zest

¾ roll(s)

Puff Pastry Sheet

(ContainsCereals containing Gluten)

225 grams

Chantenay Carrot

1 sachet

Honey

30 grams

Unsalted Butter

(ContainsMilk)

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)5041 kJ
Energy (kcal)1205 kcal
Fat78.0 g
of which saturates43.0 g
Carbohydrate75 g
of which sugars28.0 g
Protein52 g
Salt2.82 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Knife
Garlic Press
Bowl
Oven dish
Baking Tray
Saucepan
Lid
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C. Remove the puff pastry from your fridge. 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 chop the red onion into small pieces. 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 to a bowl and set aside. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

2

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 onion. Stir together and cook until the mushrooms are browned and the onion has softened, 5-6 mins, stirring occasionally. Add the garlic and chicken, stir and cook for 1 min. IMPORTANT: Cook lardons thoroughly.

3

Pour the water for the sauce (see ingredients for amount) into the pan with the chicken and vegetables, then add 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, then bring to the boil. Remove from the heat, then mix through the truffle zest. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

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 to allow steam to escape. 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. Meanwhile, trim the carrots and halve any large ones lengthways (no need to peel).

5

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 tender, remove the lid and allow the liquid to boil until it's glossy and 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.

6

Once the chicken and bacon pie is cooked, serve on plates with the carrots alongside and the remaining parsley sprinkled over. Enjoy!