Smokey Chicken Pie
It was Nanaís speciality Ė the family and I use to visit every Sunday and a
couple times a year she would make this. It was the tastiest dish she made.
Nothing beats a home cooked pie with a pastry top, though a shop bought dough
can save time, a homemade pastry is well worth the effort. Put aside an
afternoon to make this old style Smokey Chicken Pie. Adapted & updated from an
old recipe of my Nanaís. I guarantee happy bellies if you make this for
dinner. (Editorís Note: Some measurements will need to be converted from metric
if you are not use to using metric measurements.
Smokey Chicken Pie
For the crust:
6oz plain flour
Pinch of salt
3oz butter cut into small cubes
2-3 tablespoons cold water
1 egg, beaten (for brushing)
For the filling:
1 tablespoon basil dried
1 oz butter
1 oz plain flour
Pinch of salt & pepper
2-3 tablespoons boiling water
3 oz cheddar cheese
2 chicken breasts, diced into small pieces
1 large roasting potato, peeled and chopped into small cubes
1 carrot peeled, and chopped into small cubes
3 rashers back bacon, with fat still on
2 tablespoons olive oil
1 large onion chopped into small cubes.
1 tablespoon smoked paprika
3 crushed garlic cloves
Preheat the oven to gas mark 6 / 190 C degrees (375 F). In a baking tray, pop
in the chopped potato, cover with a tablespoon of olive oil, make sure itís
evenly covered and put on the top shelf of the oven for 30 minutes.
In a bowl, put the flour, salt & butter together and mix with your fingers until
the mixture resembles breadcrumbs. Then gradually add the water kneading until
it becomes a soft dough. Wrap in Clingfilm and pop in the refrigerator for 30
Whilst thatís chilling, pop the milk & basil in a small saucepan and heat until
it is just about to boil. Remove from the heat and set aside for a few
minutes. Then strain into a bowl and leave to one side.
Pop the olive oil, garlic, chicken & bacon into a large cooking pot and simmer
over a medium heat until they start to brown, add the paprika, a pinch of
pepper, stir until everything is covered. Then pop a lid on the top and leave
to simmer. After a few minutes add the onion & carrot. By this time, your
potatoes should be cooked & browned, add these to the mixture and stir in.
In a small saucepan, melt the butter. Once itís all melted, add the flour and
stir quickly until it leaves the sides of the pan. Gradually stir in the cooled
milk from the previous boiling on the
Beat in until blended. If the sauce is too thick, add a few tablespoons of the
boiling water. Then add in the cheese and beat until thickened. Remove from
Add the sauce into the pan of meat & vegetables making sure itís all covered.
Pour the mixture into a pie dish, and pat down to make sure itís even and
filling the whole dish. Brush a little of the beaten egg around the edges.
Get your dough out of the fridge and roll out onto a floured surface very
lightly to about 1 cm thick. Pop over the top of the pie dish, being careful to
not stretch the dough. Cut the dough the dish size and use the excess to
decorate the pie to your liking.
Brush the beaten egg over the top of the pie.
Pop the pie in the oven for 30 minutes, turning it around after around 15
minutes to make sure that both sides cook evenly. The pie is done when it rises
slightly & the top has browned.
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