A hearty, warming supper.


  • 4 large chicken breasts-diced
  • 1 leek-thinly sliced
  • 1 large onion
  • 200 g forest mushrooms
  • 3 cloves garlic-crushed
  • 25 g butter
  • 25 g plain flour
  • 50 g grated cheddar cheese
  • 1/2 glass white wine
  • 400 ml milk
  • for the topping:
  • 1 sheet of puff pastry-ready rolled


  • Heat a large shallow saucepan with the butter (and a little bit of oil to stop the butter from burning).
  • Add in the chicken and cook for 4-5 minutes. Add in the leeks, garlic and mushrooms at this stage together with a little seasoning.
  • After a further 5 minutes sprinkle in the flour and use this to dry up any liquids in the pot (and thicken the sauce).
  • Pour in the white wine, cheese and the milk at this stage and allow the mixture to come to a gentle boil whilst stirring all the time. If you like you could add a little cream as well.
  • Simmer for 5-6 minutes and then transfer to a large casserole dish.
  • Neatly arrange the pastry on top.
  • Brush the pastry lightly with a little egg wash glaze and bake in a preheated oven (190°C/375°F/Gas 5) for approximately 30 minutes.

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