Ultimate Chicken, Bacon and Mushroom Pie
with Cheesy Mash, Peas and Tenderstem® Broccoli
- Cereals containing gluten
- Wheat
- Mustard
- Milk
- Egg
- Milk
- May contain traces of allergens
Looking for a taste of everyday luxury? This Ultimate Chicken and Mushroom Pie is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
60 grams
British Smoked Bacon Lardons
240 grams
Diced British Chicken Breast
80 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
450 grams
Potatoes
10 grams
Chicken Stock Paste
10 grams
Wholegrain Mustard
(Contains: Mustard)
75 grams
Creme Fraiche
(Contains: Milk)
160 grams
Tenderstem® Broccoli
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry (see ingredients for amount) from your fridge to allow to come to room temperature.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the chicken and mushrooms to the pan with the bacon. Season with salt and pepper, then cook, stirring occasionally, until browned all over, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
TIP: Keep any remaining pastry for another recipe.
Meanwhile, peel and grate the garlic (or use a garlic press).
Peel and chop the potatoes into 2cm chunks.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once the chicken has cooked, add the garlic and stir-fry until fragrant, 30 secs.
Stir in the water for the sauce (see pantry for amount), chicken stock paste, mustard and creme fraiche.
Bring to the boil, then lower the heat and simmer gently until the sauce has thickened, 2-3 mins. Season with salt and pepper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Transfer the chicken and mushroom filling to an appropriately sized ovenproof dish.
Cover with the pastry, pressing it over the side of the dish or just sitting it on top, then trimming off any excess. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake the pie on the top shelf of your oven until golden brown, 15-20 mins.
Meanwhile, halve any thick broccoli stems lengthways.
Pop the broccoli onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender and crispy, 10-12 mins. Add the peas to the broccoli for the last minute of cooking time just to warm through.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter (see pantry for amount) and mash until smooth.
Season with salt and pepper and stir in the cheese until melted, then cover with a lid to keep warm.
If you'd prefer to boil your broccoli, cut into thirds, then boil for 3-4 mins, until tender.
Serve your ultimate chicken and mushroom pie on plates with the broccoli and cheesy mash alongside.
Enjoy!
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