Savory Chicken Pork Pie
Add to CollectionSavory 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!
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
Nutrition Disclaimer
NOTE: This recipe can be made in advance and 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 Recipe
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