Creamy Chicken and Black Pudding Pie

Creamy Chicken and Black Pudding Pie 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 people 90 minutes 15 minutes


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


  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.
Secure payments with: Mastercard Visa