Chicken, Mushroom and Kale Truffle Pie

A lovely hearty truffle recipe to keep you warm on winter nights in, enjoy this as a family or treat your guests to the taste of truffle.


Preparation: 30 minutes  /  Cooking: 30 minutes



    • 2 tbs Olive Oil
    • 300g Chicken Breasts
    • Sea Salt
    • 100g Lardons
    • 250g Button Mushrooms
    • 1 Onion Diced
    • 2 Cloves of Garlic
    • 1 tbs Butter
    • 1 tbs Plain Flour
    • 300ml Stock
    • 75ml Cream
    • 50g Kale
    • 2 tbs TruffleHunter Black Truffle Oil
    • 200g Puff Pastry
    • 1 Beaten Egg


Step 1:  Heat the olive oil in a heavy bottomed saucepan, over a medium heat. Slice the chicken into 3cm pieces, seasoning generously with sea salt and fry each side until golden brown.

Step 2:  Remove the chicken with a slotted spoon and add the mushrooms and lardons to the saucepan, frying until they have changed colour. Remove and set aside with the chicken.

Step 3:  Over a lower heat, melt the butter and stir in the flour to make a roux. Allow to cook for a few minutes, whisking continuously and gradually add the stock, followed by the cream.

Step 4:  Return the chicken, mushrooms and lardons to the pan, stirring into the creamy sauce. Add the TruffleHunter Black Truffle Oil and finally the kale, stirring and allowing to cook for 2 – 3 minutes. Check the seasoning, adjust accordingly

Step 5:  Heat the oven to 220C. On a floured surface, roll the pastry out thinly and cover the pie, tucking the sides into the dish. With a pastry brush, coat the surface with the beaten egg. Bake for 30 minutes, until the pastry is crispy and golden.

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