This Smoked Chicken Pie is a comforting, savory dish perfect for a cozy dinner. It features tender smoked chicken combined with spicy chorizo, cumin, and kidney beans in a rich tomato sauce. The filling is topped with a sturdy, flavorful polenta pastry that holds up well to the hearty contents. Ideal for weeknight suppers or feeding a crowd, this recipe offers a satisfying blend of smoky, spicy, and savory flavors. The polenta crust adds a unique texture and slight sweetness that complements the robust filling beautifully.
Smoked Chicken Pie
Description
This Smoked Chicken Pie is a comforting, savory dish perfect for a cozy dinner. It features tender smoked chicken combined with spicy chorizo, cumin, and kidney beans in a rich tomato sauce. The filling is topped with a sturdy, flavorful polenta pastry that holds up well to the hearty contents. Ideal for weeknight suppers or feeding a crowd, this recipe offers a satisfying blend of smoky, spicy, and savory flavors. The polenta crust adds a unique texture and slight sweetness that complements the robust filling beautifully.Ingredients
Directions
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Saut&# 195;© the onion in a pan for 5 minutes until softened.
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Stir in the garlic, cumin, smoked paprika, and chorizo.
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Cook for a few minutes, then add the chopped green chilli and red pepper.
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Stir in the tomatoes and kidney beans in chilli sauce, then return the chicken to the pan.
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Season well with salt and pepper.
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Spoon the mixture into 4 x 500ml (or 6 x 350ml) individual pie pots or dishes and set aside to cool.
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In a large bowl, combine flour, polenta, and a good pinch of salt, then add the butter.
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Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
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Slowly add ice-cold water, 1 tbsp at a time, stirring with a round-bladed knife.
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When the dough just sticks together, tip onto a lightly floured surface and bring together to form a smooth ball, kneading gently.
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Wrap in cling film and chill for at least 30 minutes.
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Divide the chilled dough into 4 (or 6) equal pieces.
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Roll out each piece until slightly larger than the tops of the pie dishes.
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Wet the edges of the dishes with water, then cover with the pastry.
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Press the pastry edges to seal and crimp with a fork.
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Make two slits in the top of each pie to let steam escape.
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Bake in a preheated oven at 400ðF (200ðC) for 30-35 minutes until golden brown.
Nutrition Facts
- Amount Per Serving
- Calories 212.7kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 16.1mg1%
- Total Carbohydrate 44.3g15%
- Dietary Fiber 2.5g10%
- Sugars 1.1g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the filling to cool completely before adding the pastry to prevent the crust from becoming soggy.
If the dough becomes too sticky, add a little more flour. If it cracks, add a teaspoon more water.
For a richer flavor, you can add a splash of chicken stock or beer to the filling before spooning it into the dishes.
These pies can be assembled and frozen raw. Bake from frozen, adding an extra 10-15 minutes to the cooking time.
Ensure the chorizo is removed from its casing if it is not already sliced.
