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Deconstructed Chicken, Porcini and Pancetta Pie

Deconstructed Chicken, Porcini and Pancetta Pie

Brought to you by: OcadoLife
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

For a simpler take on this dish, try using chestnut mushrooms and chopped smoked bacon. 
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  • 4 chicken breasts
  • 30g porcini mushrooms, dried
  • 1 stock cube
  • 3 tbsp olive oil
  • 2 small red onions, sliced into half moons
  • 1 large garlic, finely chopped
  • 100g pancetta, chopped
  • 20g sage, fresh leaves, chopped
  • 150g portabellini mushrooms, sliced
  • ½ tbsp cornflour
  • 250g crème fraîche
  • 375g puff pastry
  • 1 egg, beaten
  • 400g cabbage, cavolo nero or savoy


Step 1

Preheat the oven to 180C/Gas 4.

Step 2

Season the chicken, place on a non-stick baking tray and drizzle with olive oil. Cook in the oven for 20 minutes or until the juices run clear; set aside until needed.

Step 3

Meanwhile, make the sauce. Put the porcini in a bowl with the stock cube and 250ml boiling water, and leave to rehydrate for 5 minutes.

Step 4

Add the oil to a large frying pan and gently saute the onions over a low heat for 5 minutes. Add the garlic and cook for a further 2 minutes. Increase the heat and add the pancetta and sage, stirring for 2-3 minutes until the pancetta is golden brown.

Step 5

Add the porcini mushrooms (reserving the liquid) and stir for a further 2 minutes. Pour the porcini liquid into the pan, then chop the portabellini mushrooms and add to the pan.

Step 6

Mix together the cornflour and crème fraîche and spoon into the pan. Bring to the boil to thicken, then remove from the heat.

Step 7

Chop the cooked chicken and stir into the pan.

Step 8

Increase the oven temperature to 20C/Gas 6. Roll out the pastry. Cut into 4 shapes of your choice and gently score a pattern into the pastry, being as creative as you like. Brush a little beaten egg over the top of each shape and place on a non-stick baking tray. Cook in the oven for 20 minutes.

Step 9

Just before serving bring the chicken mixture to the boil. serve on plates and top with the individual pastry shapes. Alternatively, for those who prefer a lighted meal, serve the chicken mixture on a bed of stir-fried cabbage.

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