Cajun chicken pie

A comforting, hearty and flavourful dish combining tender chicken, spicy chorizo, and succulent crayfish in a rich, creamy sauce. Topped with a homemade suet pastry.

By Matt Tebbutt
From Saturday Kitchen

This recipe has a high fat and calorie content due to ingredients like double cream, chorizo, and suet pastry. It’s rich in protein but also high in saturated fats and sodium (nutri-score).

Equipment

• Large sauté pan
• Frying pan
• 23cm/9in pie dish
• Rolling pin
• Large mixing bowl

Ingredients

For the Cajun chicken pie filling:

• Olive oil: 4 tbsp
• Onion: 1, diced
• Garlic cloves: 6, crushed
• Celery sticks: 2, finely chopped
• Chestnut mushrooms: 150g/5½oz, roughly chopped
• Smoked paprika: 2 tsp
• Dried oregano: 2 tsp
• Dried thyme: 2 tsp
• Old bay seasoning: 2 tsp
• Cajun seasoning: 2 tsp
• Green pepper: 1, roughly chopped
• Chicken thighs: 8, boneless, skin removed
• Unsalted butter: 30g/1oz
• Chorizo sausage: 1, roughly chopped
• Cider: 150ml/¼ pint
• Plain flour: 2 tbsp
• Shellfish stock: 200ml/⅓ pint
• Chicken stock: 200ml/⅓ pint
• Double cream: 100ml/3½fl oz
• Crayfish tails: 250g/9oz
• Salt and freshly ground black pepper: to taste

For the pastry:

• Self-raising flour: 225g/8oz, plus extra for rolling
• Beef suet: 85g/3oz, shredded
• Cold unsalted butter: 60g/2¼oz, coarsely grated
• Medium free-range egg: 1, beaten (for glazing)
• Salt: 1 tsp

To serve:

• Chips
• Green salad

Method

Prepare the Filling

• Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
• Add onions, garlic, celery, mushrooms, spices, and green pepper.
• Sweat the vegetables and spices for 10 minutes.

Cook the Chicken

• Season the chicken thighs.
• In a separate frying pan, heat the remaining 2 tablespoons of oil and butter over medium-high heat.
• Brown the chicken all over for about 10 minutes.
• Add the browned chicken and chorizo to the vegetable mixture.

Deglaze and Simmer

• Deglaze the chicken frying pan with cider.
• Add the cider to the chicken and vegetable mixture.
• Stir in the flour.
• Pour in both stocks.
• Simmer for 45 minutes until everything is soft.

Prepare the Pastry

• In a large bowl, mix flour and salt.
• Add suet and grated butter, mixing well.
• Gradually add about 150ml/¼ pint of water to form a smooth dough.
• Knead the dough for a minute.

Assemble and Bake

• Preheat the oven to 200C/180C Fan/Gas 6.
• Roll out the pastry on a lightly floured surface to about 1cm/½in thick.
• Cut the pastry about 2cm/¾in larger than the pie dish.
• Add cream and crayfish tails to the chicken mixture and mix well.
• Transfer the filling to the pie dish.
• Brush the edges of the pastry with beaten egg.
• Place the pastry on top of the dish, pressing it into the edges.
• Glaze the pastry with the remaining beaten egg.
• Bake for 25–30 minutes until golden.

Serve

• Serve the pie hot with chips and a green salad.

Nutri-score Health Check

This Cajun chicken pie recipe receives a Nutri-Score of D, indicating it’s a less healthy option. The score is based on the high content of saturated fats from ingredients like double cream, chorizo, and suet pastry. The dish is also high in calories and sodium due to the various seasonings and stocks used. While it provides protein from the chicken and crayfish, the overall nutritional profile is imbalanced. The score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I use chicken breast instead of thighs? Yes, you can substitute chicken breast, but thighs provide more flavour and moisture.
• Is there a vegetarian alternative for this recipe? You could try using mushrooms and root vegetables as a meat substitute, but it would significantly change the dish.
• Can I make this pie in advance? Yes, you can prepare the filling a day ahead and assemble the pie just before baking.
• What can I use instead of crayfish tails? Shrimp or lobster meat would be good substitutes.
• Is it possible to freeze this pie? Yes, you can freeze the pie before baking. Thaw completely before cooking.
• Can I reduce the amount of cream to make it healthier? You could use half-and-half or milk instead of cream to reduce fat content.
• What’s a good substitute for cider in this recipe? Apple juice or chicken stock can be used as alternatives to cider.
• How long will leftovers keep in the refrigerator? Leftovers can be stored in an airtight container for up to 3 days.
• Can I use store-bought pastry instead of making my own? Yes, you can use ready-made shortcrust or puff pastry for convenience.
• What’s the best way to reheat leftover pie? Reheat in a 350°F (175°C) oven for about 20 minutes or until heated through.
• Can I omit the chorizo to reduce the fat content? Yes, you can leave out the chorizo, but you might want to increase the Cajun seasoning for flavour.
• Is there a gluten-free version of this recipe? You can use gluten-free flour for the pastry and filling to make it gluten-free.
• What side dishes pair well with this pie besides chips and salad? Roasted vegetables, mashed potatoes, or corn on the cob would also complement this pie well.