Savory Chicken Pork Pie
Savory Chicken Pork Pie is one of THE MOST delicious meat pies we have ever baked! This recipe was born after a long-time love of homemade chicken pot pies and some trial and error on various meat pies. It’s made with chicken, pork sausage, oats, and a flavorful blend of spices and herbs all wrapped in a buttery pie crust. It’s incredibly tasty, even reheated as leftovers!
What do oats have to do with a Savory Chicken Pork pie?
It is hard to believe that this recipe calls for old-fashioned oats. I thought Corey was a little crazy when he asked for oats on his shopping list because that really doesn’t sound like an appealing combination to my picky palate.
However, I learned it is an absolute necessity. When browning pork sausage and chicken, you’re left with a lot of pan juices. Normally, you would drain those juices, right? Well, not with this recipe. Those pan juices are considered liquid gold and full of abundant flavor.
No soggy bottoms …
Without the oats, your pie will definitely have a soggy bottom. And well, no one wants a soggy bottom. So… use the oats. You won’t even notice nor taste them in the finished dish.
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One of Corey’s most favorite recipes …
Savory Chicken Pork Pie is by far one of my husband’s absolute favorite of all favorite recipes. I think Corey’s scratch pie crust really takes it up a notch. Its buttery texture leaves you wanting a big chunk of crust with every bite of the juicy meat filling. The filling, which is assembled with an assortment of seasonings provides a flavor that seriously makes us say “Mmmmm” with every single bite.
Even reheated leftovers are completely scrumptious.
Let’s get started …
A great meat pie starts with an amazing pie crust …
Short on time? Use pre-made double pie crusts from the supermarket … however, if you plan this recipe just right, you can make Corey’s incredible buttery pie crust 3 days to 3 months in advance. {3 days in the refrigerator and 3 months in the freezer}. Then when you’re ready to make the meat filling, the pie crusts are ready to go. From there, it’s a super easy recipe.
Click here if you’d like to use Corey’s Favorit Pie Crust recipe. You won’t regret it!
If you’re using Corey’s pie crust recipe …
Place the thawed out dough on a floured surface (if frozen, thaw overnight in the refrigerator). Then press it out with a floured rolling pin to a size that’s larger than your pie pan or skillet.
We love Savory Chicken Pork Pie baked in a cast-iron skillet! They’re much deeper than a pie pan.
Next, place the pie crust in a well-buttered pie pan or skillet. Carefully tuck down the sides and leave the excess hanging over the edges. Place the second pie crust to the side.
What do you need to make a Savory Chicken Pork Pie?
Here’s everything you’ll need for your grocery list:
- Pie pastry, 2-crust deep 9-inch * Or try our recipe
- Vegetable oil
- Onion, 1 cup chopped
- Garlic, 3 cloves minced
- Chicken breast, 1 pound skinless, boneless, and cut into 1-inch cubes
- Ground pork sausage (breakfast sausage), 3/4 pound
- Worcestershire sauce, 1 tablespoon
- Salt + Pepper
- Dried marjoram, 1/2 teaspoon
- Ground nutmeg, 1/4 teaspoon
- Eggs, 2 large
- Chicken broth, 1/2 cup
- Parsley, 1/2 cup dried or freshly minced
- Quick old-fashioned oats, 1/2 cup
- Paprika, 1 tablespoon
Egg wash for the pie crust:
- Egg, 1 large
- Water, 1 tablespoon
How do you make a Savory Chicken Pork Pie?
You will love how easy this meat filling is to prepare.
Let’s begin …
Heat the oil over medium heat and saute the onions in a large skillet, for about 3 minutes. Stir the garlic in around the last 30 seconds.
Add the chicken, pork, Worcestershire sauce, salt, pepper, marjoram, and nutmeg, and cook over medium heat for about 10 minutes. Continue to stir to break up the large pieces of pork.
There may be a considerable amount of pan juices. Don’t fret … The oats will soak those juices up so it’s important that you do not drain the meat. You will definitely want the flavor those juices provide. Remove from heat and allow the mixture to cool slightly.
Preheat the oven to 350° F.
Next, stir in the parsley and old-fashioned oats. Yes, old-fashioned oats.
Beat the eggs and chicken broth together in a medium mixing bowl and then combine with the meat mixture.
Now it’s time to fill the pie shell with the delicious meat mixture.
Sprinkle a little flour on your rolling pin to keep the dough from sticking to it. Gently roll up your top pie crust around the rolling pin. Carefully place it on top of the meat pie and gently unroll it over the pie filling.
Tuck the top crust into the sides and then crimp together the edges of both the top and bottom pie crust to seal it up nicely. Then use a sharp knife to gently slash steam vents in the top crust.
RECIPE NOTE: Roll up the excess pastry dough into a ball. Wrap with several layers of plastic wrap and store in the refrigerator for 3 days or freeze for 3 months {only if it was freshly made and not already chilled or frozen}. Save the pastry dough for a dessert recipe.
Create an egg wash by whisking together one egg and one tablespoon of water. Thoroughly brush the top and inner edge of the pie crust with the wash. This will give it a beautiful golden brown color.
Sprinkle paprika over the top of the egg wash.
Transfer to the oven and bake the meat pie for 1 hour and 15 minutes or until the juices are bubbling up from the center of the pie and through the steam vents.
Next, remove the Savory Chicken Pork Pie from the oven. Then allow it to stand for about 10 minutes before cutting and serving.
What can you serve with a Savory Chicken Pork Pie?
Any vegetable or side salad would work well with this dish. Here are some options …
- Steamed green beans
- Corn
- Steamed broccoli and cauliflower
- Steamed carrots
- Garden salad
Can you make a Savory Chicken Pork Pie in advance?
Leftovers should be promptly refrigerated and eaten within 3 days. Additionally, this recipe can be made up to 48 hours in advance, baked, refrigerated, and then reheated on a baking sheet in a 350 degree F oven for 15 to 20 minutes or until heated all the way through.
Coogan’s Favorite Pie Crust can be made up to 3 days in advance and refrigerated or it can be frozen for up to 3 months. If you’re bringing it in from the freezer, allow it to thaw in the refrigerator overnight.
Looking for more tasty recipes? Try one of these …
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Savory Chicken Pork Pie
Equipment
- Skillet, large cast-iron or metal
- Pie pan, a deep 9-inch or a deep 9-inch cast-iron skillet
- Non-stick baking spray
Ingredients
- 2-crust, deep 9-inch pie pastry * See our pie crust recipe
- 2 tbsp vegetable oil
- 1 cup onion , chopped
- 3 cloves garlic , minced
- 1 lb chicken breast , skinless, boneless, and cut into 1-inch pieces
- ¾ lb ground pork sausage * breakfast sausage
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried marjoram
- ¼ tsp ground nutmeg
- 2 large eggs
- ½ cup chicken broth
- ½ cup parsley , minced
- ½ cup quick old-fashioned oats
- 1 tbsp paprika * optional
Egg Wash
- 1 large egg
- 1 tbsp water
Instructions
- Grease (or use non-stick baking spray) a deep 9-inch pie pan or cast-iron skillet and then line with one of the pastries, gently tucking around the sides. Save the second pie pastry for later use. Set aside.
- In a large skillet, heat the oil over medium heat and saute the onions for about 3 minutes. Stir in the garlic around the last 30 seconds of cooking the onions.
- Add the chicken, pork, Worcestershire, salt, pepper, marjoram, and nutmeg. Continue cooking the mixture, stirring occasionally, for 10 minutes, breaking up the large pork as it cooks. There may be a considerable amount of pan juices; that is normal and the oats will soak those juices up so do not drain. Remove from heat and allow to cool slightly.
- Preheat the oven to 350° F.
- Beat the eggs and chicken broth together in a medium mixing bowl. Stir in the parsley and oats. Then add the egg mixture to the meat mixture and combine thoroughly.
- Fill the pie shell with the meat mixture and top with the second pastry. Use scissors to remove the excess dough and then crimp the edges together, gently slash steam vents in the top crust, and then brush with the egg wash. Sprinkle paprika over the top. * Roll up the excess pastry dough in a ball, wrap with several layers of plastic wrap, and save for a mini dessert.
- Bake the pie for 1 hour 15 minutes or until the juices are bubbling up in the center of the pie and through the steam vents.
- Remove from the oven and allow to stand for about 10 minutes before cutting and serving.
Notes
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Best tasting meat pie ever! The crust is out of this world. Great meal for a cold winters night or anytime for that matter. Better than any meat pie in England.
Thank you, Jack! The crust truly is delicious! I always find myself wanting a big chunk of crust with every bite, it’s that yummy. We are so happy you enjoyed it so much and we’re thankful for your sweet comments. Hope you have a great weekend!
beautiful thanks
beautiful added a bit of suger