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
¾
Puff Pastry Sheet
(Contains Cereals containing gluten)
260
Diced Chicken Breast
150
Chestnut Mushrooms
1
Echalion Shallot
1
Garlic Clove
60
British Smoked 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
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. 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 browned 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 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 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!
