Chicken pie with a twist
Prep time
1h:20min
Cook time
15min
Serves
8
Elevate homemade chicken pie from ho-hum to heavenly with this local-is-lekker recipe.
Ingredients:
- 250g chicken gizzards
- 2 tbsp (30ml) flour
- 2 tbsp (30ml) olive oil
- 250g bacon, sliced
- 2 onions, chopped
- 2 garlic cloves, sliced
- 1 tbsp (15ml) tomato paste
- 2 bay leaves
- 1 handful of parsley, chopped
- 3 cups (750ml) chicken stock
- 150g chicken hearts
- 250g chicken livers, chopped
- 2 cups (500ml) self-raising flour
- 80g butter, chopped
- 1 handful of parsley, chopped
- 60g cheddar cheese
- ⅔ cup (19 ml) milk
- 1 egg yolk, beaten
Method:
- Preheat oven to 180˚C.
- Heat oil in an oven-proof pan.
- Toss gizzards in flour to coat and add to the hot pot to brown.
- Add the bacon, onion and garlic and fry for 5 minutes. Stir through the chicken hearts, tomato paste, bay leave and parsley. Pour in the stock and bring to a boil.
- Reduce heat and simmer for 1 hour. Add the chicken livers and set aside.
- Meanwhile, to make the dumplings, place flour in a large bowl. Rub butter into the flour. Stir in the parsley and 40g cheese. Add milk. Knead until a dough forms. Roll mixture into golf-sized balls.
- Place dumplings on top of the chicken. Brush with egg and sprinkle with remaining cheese. Bake for 15 minutes or until dumplings are golden.
