Name: Cajun chicken pie
Prep time: 1 h
Cook time: 2 h
Yield: Serves 6鈥�8
Ingredients: 4 tbsp olive oil; 1 onion, diced; 6 garlic cloves, crushed; 2 celery sticks, finely chopped; 150驳/5陆辞锄 chestnut mushrooms, roughly chopped; 2 tsp smoked paprika; 2 tsp dried oregano; 2 tsp dried thyme; 2 tsp old bay seasoning; 2 tsp Cajun seasoning; 1 green pepper, roughly chopped; 8 chicken thighs, boneless, skin removed; 30g/1oz unsalted butter; 1 chorizo sausage, roughly chopped; 150ml/录 pint cider; 2 tbsp plain flour; 200ml/鈪� pint shellfish stock; 200ml/鈪� pint chicken stock; 100ml/3陆fl oz double cream; 250g/9oz crayfish tails; salt and freshly ground black pepper; 225g/8oz self-raising flour, plus extra for rolling; 85g/3oz beef suet, shredded; 60g/2录oz cold unsalted butter, coarsely grated; 1 medium free-range egg, beaten, to glaze; 1 tsp salt; chips; green salad

Cajun chicken pie

Preparation time

30 mins to 1 hour

Cooking time

1 to 2 hours

Serves

Serves 6鈥�8

Spice up your chicken pie with Matt Tebbutt鈥檚 rich and flavoursome Cajun version.

By Matt Tebbutt

From Saturday Kitchen

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Preparation time

30 mins to 1 hour

Cooking time

1 to 2 hours

Serves

Serves 6鈥�8

Ingredients

For the Cajun chicken pie filling

4 tbsp olive oil
1 onion, diced
6 garlic cloves, crushed
2 celery sticks, finely chopped
150驳/5陆辞锄 chestnut mushrooms, roughly chopped
2 tsp smoked paprika
2 tsp dried oregano
2 tsp dried thyme
2 tsp old bay seasoning
2 tsp Cajun seasoning
1 green pepper, roughly chopped
8 chicken thighs, boneless, skin removed
30g/1oz unsalted butter
1 chorizo sausage, roughly chopped
150ml/录 pint cider
2 tbsp plain flour
200ml/鈪� pint shellfish stock
200ml/鈪� pint chicken stock
100ml/3陆fl oz double cream
250g/9oz crayfish tails
salt and freshly ground black pepper

For the pastry

225g/8oz self-raising flour, plus extra for rolling
85g/3oz beef suet, shredded
60g/2录oz cold unsalted butter, coarsely grated
1 medium free-range egg, beaten, to glaze
1 tsp salt

To serve

chips
green salad

How-to-videos

Method

To make the Cajun chicken pie filling, sweat the onions, garlic, celery, mushrooms, spices and pepper with 2 tablespoons of the oil in a large saut茅 pan on a medium heat for 10 minutes.
Season the chicken, then place a frying pan over a medium-high heat with the remaining 2 tablespoons of oil and the butter. Brown the chicken all over. After 10 minutes, add to the pan of vegetables along with the chorizo.
Deglaze the chicken frying pan with the cider and add to the chicken and vegetable mixture. Stir in the flour then add the stocks and simmer for 45 minutes until everything is soft.
Meanwhile to make the pastry, add the flour and salt to a large bowl and mix together with the suet and grated butter. Mix in about 150ml/录 pint of water to form a smooth dough; knead it for a minute. Preheat the oven to 200C/180C Fan/Gas 6.
Roll the pastry out, on a lightly floured surface, to about 1cm/陆in thick and cut out to about 2cm/戮in larger all the way round than a 23cm/9in pie dish.
To the chicken pan add the cream and the crayfish tails and mix well. Add it all into the pie dish.
Brush the edges of the pastry with some of the beaten egg. Lay the pastry on top of the dish, pressing into it and glaze with the remaining egg. Bake for 25鈥�30 minutes until golden. Serve with the chips and salad.