Creamy Chicken, Bacon and Pea Puff Pastry Pie
with Wholegrain Mustard and Mashed Potatoes
Pies are comforting and perfect for winter, plus this chicken pie is real comfort food. Here, we're using mustard to flavour the creamy sauce with chicken, bacon and peas for a delicious and hearty meal.
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.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Onion
450 grams
Potatoes
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
17 grams
Wholegrain Mustard
(Contains Mustard)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon and onion to the pan. Season and stir-fry until softened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly. While the onion fries, chop the potatoes into 2cm chunks (peel first if you prefer).
Once the onion has softened, add the diced chicken to the pan.
Cook until browned all over, 5-6 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel and grate the garlic (or use a garlic press).
Once the chicken has browned, add the garlic and fry for a further 30 secs.
Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the chicken.
Bring to the boil, then lower the heat and simmer until the chicken is cooked through and the liquid has reduced, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, when the water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once the chicken is cooked, stir in the peas and mustard (add less mustard if you'd prefer). Taste and season if needed, then transfer to an appropriately sized ovenproof dish.
Cover with the pastry (see ingredients for amount), 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. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. TIP: Brush the pastry with a little milk if you have some.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Cover with a lid to keep warm.
Once the pie is ready, remove it from the oven and allow it to stand for 2 mins, then share it out between your plates.
Serve the mash alongside and tuck in.
Enjoy!
