There is nothing more satisfying on a gloomy day as tucking into a warm, hearty pie. This recipe for chicken and black pudding pie is a favourite in our house, with a rich, creamy gravy to envelop all the meaty goodness. Try to choose a flavoursome black pudding. I get mine from Donald Butchers in Uddingston. Also, I should point out – the pastry work is not necessary, I was just feeling artistic the day I made/shot this one!

Chicken & Black Pudding Pie

Ingredients (serves 4-6)
150g black pudding, roughly chopped
1 tbsp olive oil
1 onion, finely diced
3 cloves crushed garlic
150g chestnut mushrooms, sliced
450g chicken breast, cut into bitesize chunks
50g plain flour
A few sprigs fresh thyme, leaves picked
100ml white wine
350ml chicken stock
200ml milk
Salt & pepper
1 pack ready-roll puff pastry
1 egg, beaten

Method
1. Start by heating half of the oil in a pan over a medium-high heat, then add the black pudding and cook until crisp, gently breaking it up with a spoon. Remove with a slotted spoon then set aside.
2. Add some more oil to the pan if needed, then add the chopped onion and cook for 3-5 minutes until soft, scraping up any bits of black pudding that have stuck to the bottom of the pan. Add the garlic and the mushrooms and continue cooking for a few more minutes until soft.
3. Meanwhile, place your chicken pieces in a bowl or sandwich bag with the plain flour, fresh thyme, and some salt and pepper. Mix it together, then add it to the pan, along with any excess flour and seasoning from the bag. Cook for a few minutes until the chicken begins to colour (it won’t be fully cooked at this stage).
4. Add the wine to the pan and bubble until it evaporates, then add the chicken stock and the milk and bring to the boil and cook for five minutes until the sauce begins to thicken slightly. Add salt and pepper to taste, then pour the mixture into a pie dish and leave to cool for 20 minutes. This is key – if you add the pastry onto the hot pie mixture, the pastry will melt. Preheat your oven to 200c (fan).
5. Once cooled and the oven is preheated, roll your pastry out to fit your pie dish and place it on top of the filling, making a small hole in the middle to allow steam to escape. Brush with the beaten egg and bake for 20 minutes until the pastry is risen and golden brown. Serve with mash and your favourite green veg!

Ingredients (serves 4-6)
150g black pudding, roughly chopped
1 tbsp olive oil
1 onion, finely diced
3 cloves crushed garlic
150g chestnut mushrooms, sliced
450g chicken breast, cut into bitesize chunks
50g plain flour
A few sprigs fresh thyme, leaves picked
100ml white wine
350ml chicken stock
200ml milk
Salt & pepper
1 pack ready-roll puff pastry
1 egg, beaten

Method
1. Start by heating half of the oil in a pan over a medium-high heat, then add the black pudding and cook until crisp, gently breaking it up with a spoon. Remove with a slotted spoon then set aside.
2. Add some more oil to the pan if needed, then add the chopped onion and cook for 3-5 minutes until soft, scraping up any bits of black pudding that have stuck to the bottom of the pan. Add the garlic and the mushrooms and continue cooking for a few more minutes until soft.
3. Meanwhile, place your chicken pieces in a bowl or sandwich bag with the plain flour, fresh thyme, and some salt and pepper. Mix it together, then add it to the pan, along with any excess flour and seasoning from the bag. Cook for a few minutes until the chicken begins to colour (it won’t be fully cooked at this stage).
4. Add the wine to the pan and bubble until it evaporates, then add the chicken stock and the milk and bring to the boil and cook for five minutes until the sauce begins to thicken slightly. Add salt and pepper to taste, then pour the mixture into a pie dish and leave to cool for 20 minutes. This is key – if you add the pastry onto the hot pie mixture, the pastry will melt. Preheat your oven to 200c (fan).
5. Once cooled and the oven is preheated, roll your pastry out to fit your pie dish and place it on top of the filling, making a small hole in the middle to allow steam to escape. Brush with the beaten egg and bake for 20 minutes until the pastry is risen and golden brown. Serve with mash and your favourite green veg!