Chicken, Pancetta and Mushroom Pie

A twist on the traditional chicken and ham pie. Perfect comfort food.

  • Serves

  • Prep

    25 mins
  • Cook

    25 mins


  • 100g of unearthed® Organic Italian Pancetta
  • 140g closed cup mushrooms
  • 200g mini chicken breast fillets
  • I medium sized onion, sliced and chopped
  • 1 garlic clove finely chopped
  • Pinch of oregano
  • Pinch of freshly ground black pepper
  • 2 tbsps cream cheese
  • 1/2 pack of puff pastry
  • Plain flour, for dusting/rolling
  • 1tbsp of grated parmesan or grana pedana
  • 1 egg, for the pie wash


  1. Pre heat the oven to 180°/Gas Mark 4
  2. Fry the chicken
  3. Once cooked, add the sliced onion and chopped garlic and sweat off
  4. Add the mushrooms, black pepper, dried oregano and soy sauce. Fry for a couple of minutes
  5. Stir in the Pancetta and cook, until it changes colour
  6. Add the cream cheese and stir to mix thoroughly
  7. Check seasoning and add more pepper or oregano, if required
  8. To help thicken, add the grated parmesan and stir.
  9. Transfer the mixture into a pie dish
  10. Roll your pastry out so that it’s larger than the pie dish and covers the edges, then lay over the top.
  11. Crimp the edges with a fork, then prick the pastry with a fork
  12. Beat the egg. then brush the mixture over the pie
  13. Cook for 20 mins on 180° or until golden brown all over. Some ovens may be quicker, but a slower cook is better, so it doesn’t burn!
  14. Serve with mash and seasonal vegetables

Tom's top tip: Don’t be tempted to add liquid to the mixture to create more sauce, as you want a thick consistency.

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