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Chicken and Bacon Pie

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. Fill a large saucepan with water and add a little salt. Peel and slice the Potatoes into thin rounds, around 1cm thick, and add them to the boiling water. Cook the Potatoes for 14-16 minutes or until they are tender, but not overcooked. Drain the Potatoesin a colander and set them aside.
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While the Potatoes are cooking, slice the Red Onion and Mushroom, and chop the Carrot into batons. Place the Carrot on a large baking tray and drizzle with oil. Season with salt and pepper and optionally a little sugar, then toss to coat. Spread the Carrot out in a single layer and roast in the oven for about 20 mins or until tender, turning them halfway through.
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Peel and grate the Garlic Clove and mix the Panko Breadcrumb and olive oil together in a small bowl. Season with salt and pepper. Heat a small amount of oil in a frying pan over medium-high heat. Add the Diced Chicken, season with salt and pepper, and cook for about 10 mins or until browned all over.
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Add the Bacon Lardons, Red Onion And Mushroom and cook for a further 5 - 10 minutes. Then add the Garlic Clove and cook for the last minute. Next add Water and Chicken Stock and Creme Fraiche and bring to the boil. Reduce the heat and simmer until the sauce has thickened. Taste and season with salt and pepper.
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Transfer the Diced Chicken and Bacon Lardons filling to an ovenproof dish, layer the Potatoes slices on top, then sprinkle with the Panko Breadcrumb. Bake in the oven until the top is golden brown.
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Share out the delicious chicken and bacon pie with a serving of roasted Carrot. Eat and enjoy!
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