Creamy Chicken and Black Pudding Pie

Use good quality black pudding to enrich the flavour of this delicious pie, perfect on it’s own or with a seasonal salad or some steamed veg.



4 large SuperValu Chicken Breasts diced
1 SuperValu Leek thinly sliced
0.5 SuperValu Onion chopped
200 g SuperValu Wild Mushrooms Selection or button mushrooms
200 g SuperValu Black Pudding
3 cloves SuperValu Garlic crushed
25 g SuperValu Butter
0.5 glass White Wine
400 ml SuperValu Cream
1 tbsp SuperValu Olive Oil
1 tbsp SuperValu Plain Flour and extra for dusting
SuperValu Oil
1 SuperValu Egg Yolk
1 tsp SuperValu Milk
2 sheets Puff Pastry ready rolled


  1. Heat the butter in a large shallow saucepan with a drizzle of oil to prevent the butter from burning.
  2. Add in the chicken and cook for 4–5 minutes, then add the leeks, onion, garlic, mushrooms and black pudding at this stage, add a little seasoning.
  3. Add a tablespoon of flour to thicken the mixture and pour in the white wine and cream allowing the mixture to come to a gentle boil whilst stirring all the time.
  4. Simmer for 5–6 minutes until the liquid has reduced and thickened, then set aside for approx 30 minutes.
  5. Preheat the oven to 180°C/350°F/Gas Mark 4.
  6. Meanwhile, prepare the pie dish by rubbing the edges with a little oil or butter and a dusting of flour.
  7. Roll out the pastry on a lightly floured surface, then using the dish base as a template, cut around the base and place the pastry in the base of the dish.
  8. Use the remaining pastry to line the edges of the dish then pour in the cooled mixture.
  9. Place the top sheet of puff pastry over the dish, and brush with egg wash, trim as necessary.
  10. Place in the preheated oven and bake for approximately 30–40 minutes.
  11. Serve immediately.
Creamy Chicken and Black Pudding Pie, 3.2 out of 5 based on 52 ratings

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  • SuperValu| March 5, 2013 at 5:39 pm

    Hi Eimear,
    Kevin recommends using the near to the full quantity of cream as the flour will absorb an amount of it but you can also replace the cream with stock if you are counting calories.
    Let us know how you get on!

  • Eimear Barrett| March 5, 2013 at 2:26 pm

    I haven't made this yet,but will at the weekend. reading the previous comment I calculated calories at 1,050 per portion, but would query using 400ml cream even with reduction would this volume not be very wet in this pie? I would venture 100ml which would make cals around 700 per portion. Or maybe just eat it on days when you have had an energetic hike!

  • Lynda| January 14, 2013 at 7:18 pm

    Very easy to follow. Tasted fab and a big hit with everyone but wouldn't like to count the calories!!! Nice weekend treat.

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