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!
The quantities provided above are averages only.
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
280
Diced Chicken Breast
150
Chestnut Mushrooms
1
Red Onion
1
Flat Leaf Parsley
1
Garlic Clove
90
British Smoked Bacon Lardons
15
Wild Mushroom Paste
150
Creme Fraiche
(Contains Milk)
1
Truffle Zest
¾
Puff Pastry Sheet
(Contains Cereals containing gluten)
225
Chantenay Carrots
1
Honey
30
Unsalted Butter
(Contains Milk)
Not included in your delivery
150
Water for the Sauce
75
Water for the Carrots
Nutritional information
Utensils
Instructions
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.
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.
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.
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).
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 and the remaining parsley sprinkled over. Enjoy!
