This has been a favourite of mine for over 8 years when a lovely friend shared her version of this with me. A few tweaks later and this is a regular in our house. We make this in parcel form as shown and as a sauce over pasta. The parcels are my partners favourite.

We aren’t huge mushroom eaters. I actually like them in this but my partner doesn’t. You can easily leave them out.

Don’t let the sour cream scare you. I hated sour cream before tasting this dish. You can switch it for the Philadelphia Cream for Cooking if you prefer that or Creme Friache. The flavour isn’t the same but still tasty.

You can also bulk this up with more veggies. Peas, diced zucchini and corn work well.



Chicken, Mushroom and Bacon Parcels

  • Serving Size: 8

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 110
  • Yield: 8 1x


  • 4 puff pastry sheets
  • 2 chicken breasts
  • 6 pieces of shortcut bacon, diced
  • 1 leek, roughly chopped
  • 2 cloves of garlic, peeled
  • 100g mushrooms, sliced
  • 10g olive oil
  • 1/2 tabs “season all” seasoning
  • 300g sour cream
  • 50g grated cheese
  • Pepper, to taste
  • Egg, lightly beaten
  • Sesame seed


  1. Preheat oven to 180 degrees.
  2. Place leek and garlic into bowl. Blitz on speed 9 for 5 secs.
  3. Meanwhile, cut up chicken into bite size pieces and coat in season all.
  4. Once onion mix is finished, add bacon and oil and cook at 100 degrees, speed 2 for 5 minutes.
  5. Attach butterfly attachment.
  6. Add chicken and cook at 100 degrees, reverse, speed 2 for 5 minutes.
  7. Open lid and scrape the chicken off the butterfly and scrape down the bowl. Leave butterfly in.
  8. Add sour cream. Cook at 100 degrees, reverse, speed 2 for 15 minutes. In the last 4 minutes add the mushrooms, cheese and pepper.
  9. Slice each puff pastry sheet in half.
  10. Place a little of the mix on one half and fold over. Seal the sides.
  11. Repeat for all. You will get 8 parcels from this mix.
  12. Brush with a little beaten egg and sprinkle with sesame seeds.
  13. Bake for 30 minutes or until golden.
  14. Whilst they are baking I make mash in the tmx and steam some carrot and asparagus to serve with it. Salad on the side also works well.


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  1. Jess June 24, 2014 at 5:23 pm - Reply

    Hi there just making these for dinner. Should I of cooled the chicken mixture before putting on pastry? Recipe didn’t say and the pastry went a bit soggy like. Tastes delish! Only making 4 for tonight’s dinner then freezing the left over for a pasta sauce another day 🙂

    • Peta June 24, 2014 at 8:49 pm - Reply

      I always pop into pastry hot. Ive been making the for years so work quickly 🙂
      Glad you liked them!

  2. Kerry June 25, 2014 at 9:01 pm - Reply

    Made these Monday night and loved by all even me who is not a mushroom lover. We had half for dinner and froze the rest for lunches.

  3. Toni July 8, 2014 at 11:20 am - Reply

    Can I make 4 parcels and reheat the remaining mixture to serve over pasta the next night? It’s just the two of us, and I thought I could stretch the mixture over 2 nights.

    • Peta July 8, 2014 at 1:14 pm - Reply

      You sure can. Its delicious on pasta.

    • Jess July 8, 2014 at 1:20 pm - Reply

      I froze the left over and then used as pasta sauce. Must say it didn’t look pretty but tasted so yummy!

  4. Fliss July 10, 2014 at 6:20 pm - Reply

    This was awesome Peta!!! We had half as parcels for dinner last night, then the other half on pasta tonight as a chicken carbonara. It was fab! Thank you xx

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