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 Chantenay Carrots

Read more

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 glutenMilk

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 Time50 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

280 grams

Diced Chicken Breast

150 grams

Chestnut Mushrooms

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

60 grams

Bacon Lardons

15 grams

Wild Mushroom Paste

150 grams

Creme Fraiche


1 sachet

Truffle Zest

225 grams

Chantenay Carrot

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)4427 kJ
Energy (kcal)1058 kcal
Fat68.4 g
of which saturates34.4 g
Carbohydrate72 g
of which sugars25.7 g
Protein48.9 g
Salt2.41 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Oven dish
Baking Tray
Aluminum Foil
Instructionsarrow up iconarrow up icon
download icondownload icon

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 (you'll finish cooking it later), transfer to a bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


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.


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 back to the boil, then remove from the heat and mix through the truffle zest. IMPORTANT: The chicken is cooked when no longer pink in the middle.


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


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.


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