Truffled Chicken, Bacon and Mushroom Pie
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Truffled Chicken, Bacon and Mushroom Pie

Truffled Chicken, Bacon and Mushroom Pie

with Honey Butter Glazed Chantenay Carrots

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:
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 Time50 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

¾

Puff Pastry Sheet

(Contains Cereals containing gluten)

260

Diced Chicken Breast

150

Chestnut Mushrooms

1

Echalion Shallot

1

Garlic Clove

60

Bacon Lardons

15

Wild Mushroom Paste

150

Creme Fraiche

(Contains Milk)

1

Truffle Zest

225

Chantenay Carrots

15

Honey

20

Unsalted Butter

(Contains Milk)

Not included in your delivery

150

Water for the Sauce

75

Water for the Carrots

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Nutritional information

Energy (kcal)1109 kcal
Energy (kJ)4640 kJ
Fat70.2 g
of which saturates38.7 g
Carbohydrate70.3 g
of which sugars26 g
Protein49.1 g
Salt2.41 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grill Pan
Measuring Cups
Baking Tray
Oven dish
Bowl
Aluminum Foil
Medium Saucepan
Lid

Instructions

Start the Prep
1

Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken, season with pepper and cook until browned all over, 5-6 mins. Turn occasionally.
Meanwhile, thinly slice the mushrooms. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Once the chicken has browned, transfer to a bowl and set aside - you'll finish cooking it later. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Fry the Veg and Bacon
2

Pop your (now empty) frying pan back on medium-high heat.
Add a drizzle of oil and the bacon lardons. 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: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Finish the Filling
3

Pour the water for the sauce (see ingredients for amount) into the pan, 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 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.

Assemble your Pie
4

Pour the pie filling into an appropriately sized ovenproof dish. Lay the pastry (see ingredients for amount) 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 the 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).

Glaze your Carrots
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.

Serve
6

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