Chicken Pot Pie with Irish Bacon
with creamy mushroom filling- Milk
- Barley
- Cereals containing gluten
- Wheat
- Mustard
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
2 unit(s)
Garlic
150 grams
Mushrooms
260 grams
Diced Irish Chicken Breast
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Dried Thyme
2 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 unit(s)
Onion
1 sachet(s)
Mustard
(Contains: Mustard)
265 grams
Puff Pastry
(Contains: Milk, May contain traces of allergens, Wheat, Cereals containing gluten)
100 grams
Irish Bacon Lardons
Not included in your delivery
½ tbsp
Flour
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
unit(s)
Egg (Optional)
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Cut the chicken into smaller cubes. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Place a pan over medium-high heat with a drizzle of oil.
- Brown the chicken on all sides, 3-4 mins. The chicken should not be completely cooked at this stage.
- Season with salt and pepper, then remove from the pan.
- Return the pan to medium-high heat with 1 tbsp butter (per 2P).
- Add the onion and garlic and cook until starting to brown, 1 min.
- Add the bacon and mushrooms and cook for 6-8 min. Season with salt and pepper. IMPORTANT: Cook bacon thoroughly.
Little Chef's TIP: Have the children add the mushrooms to the pan.
- Sprinkle ½ tbsp flour (per 2P) over the veg and stir vigorously.
- Add the stock, creme fraiche, mustard and ½ the dried thyme (per 2P).
- Cook everything together until the sauce has reduced, 5-6 mins.
- Add the chicken to the sauce and stir to coat.
- Continue cooking to thicken the sauce if necessary.
TIP: Loosen with a splash of water if it becomes too thick.
- Pour the contents of the pan into an oven dish.
- Cover the top with the pastry, removing any excess. Press on the sides to avoid air bubbles.
- Use a knife to ake a small puncture in the centre, this will allow the steam to escape.
- Bake until the pastry is golden brown, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Brush the pastry with egg or a little milk for a beautiful golden result!
- Remove the pie from the oven and allow to cool before serving, 1-2 mins.
- Divide chicken pot pie between plates.
