Chicken, Bacon, Mushroom and Leek Pie

This is a firm family favourite!


  • Shortcrust Pastry:


  • 220g flour

  • 100g Connacht Gold Pure Irish Butter Cubed

  • 1 egg

  • 2-3tbsp cold water if required


  • For the pie filling:

  • 25g Connacht Gold Pure Irish Butter

  • 3 Rashers, cut into small pieces

  • 3 chicken Breasts, cubed

  • 1 leek, sliced thinly

  • 150g mushrooms, whole or halved

  • 1 clove garlic, crushed

  • 1 tbsp flour

  • 200ml chicken stock

  • 150ml Connacht Gold Milk

  • 100ml Connacht Gold Fresh Cream

  • 1 tsp Dijon mustard

  • 1 bay leaf (optional)

  • 30g fresh parsley, chopped finely

  • salty and pepper


  • 1 egg beaten for pastry glaze


This is a firm family favourite! It is a great slow cook or one to make ahead and bake later.
A little goes a long way with this beautiful, homemade, wholesome recipe.

Using the Connacht Gold Ingredients makes all the difference in the flavour; quality produce shines through in a recipe like this one.


  • To make the pastry, combine all ingredients in a food processor or with your hands, and add a little water if the mixture is too dry.
  • Roll on a floured surface until it comes together.
  • Wrap in cling film and refrigerate while you make the pie filling.
  • Season the chicken cubes with salt and pepper
  • Add the butter to a pan, fry the rashers and chicken until golden, and set aside.
  • Add the leek, mushroom and garlic to the same pan and cook on medium heat until softened.
  • Return the meat to the vegetables in the pan.
  • Add the flour and combine with the ingredients.
  • Add the stock, milk, cream, mustard and bay leaf.
  • Bring to a light simmer.
  • Add the parsley and season with salt and pepper. Taste as you season and set aside.
  • Pour the pie filling into an ovenproof dish.
  • Roll the pastry out large enough to cover the top of the dish.
  • Lay a strip of pastry along the lip of the dish and wash with egg wash.
  • Place the pastry on top and seal together with a fork.
  • Pierse with a knife to let the steam out and egg wash.
  • Bake for 25-30 minutes until golden.


Below you will find a wide selection of recipes that you can make with our delicious Connacht Gold products. Please use the menu selection to find exactly what you’re after.

Chef Adrian

Adrian Martin is an Irish chef brought up in County Cavan, Ireland. He trained in some of Ireland’s most renowned restaurants including MacNean House and Michelin Star restaurant, Bon Appetite in Malahide where he was head of Pastry.

Sarah Battle

Sarah lives in the beautiful West of Ireland with her husband and their 5 kids. She began her blog in 2019 to showcase her passion for home improvement and decor and now uses her platform to showcase snippets of daily family life, baking tips and interior inspiration.

Sarah Butler

Sarah is a Cookbook author from Co. Mayo. After 20 years working as a Graphic Designer her career curved into cooking during COVID.

She has since published three cookbook and now works full time as a food influencer teaching her simple, homecooked recipes with a focus on reducing food waste and making cooking and baking fun!