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Creamy Chicken & Mushroom Pie

Creamy Chicken & Mushroom Pie

We can’t get enough of this one! Comforting and convenient, it’s a winter favourite we make again and again.

Prep Time 50 Mins
Serves 6
Skill Medium


  • 400g chicken breasts (cut into chunks)
  • 375g ready rolled puff pastry
  • 50g butter
  • onion (diced)
  • sprigs of fresh thyme
  • cloves of garlic
  • 400g chestnut mushrooms
  • 300ml dry white wine
  • 300ml double cream
  • Salt and pepper to season


  1. Melt the butter in a pan and brown the chicken breast chunks until fully cooked.
  2. Add the diced onions, garlic, mushrooms and thyme to the pan with the chicken.
  3. Add the wine, reduce for a few minutes, then add the cream.
  4. Cook gently for another 10 minutes, then transfer into a pie dish approx. 23cm/9 inch diameter. Cover with puff pastry and brush the edges of the pie with water.
  5. Bake in the oven for approx. 40 minutes until the pie is golden brown and crisp.

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