Basque Chicken Pie


  • 1 and 1/2 cups diced cooked chicken
  • 1 red bell pepper, seeds removed and diced
  • 1 cup of chicken stock
  • 1 cup white wine
  • 1 cup white wine
  • 1 large onion, diced
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 1/4 cup diced ham
  • kosher salt and fresh cracked black pepper to taste
  • Basic savory pie dough
    • Heat oil in a large saute pan and saute onions, garlic and peppers until soft. About 5 minutes
    • Add tomatoes, ham and chicken and simmer for 2 minutes.
    • Add chicken stock and white wine and simmer for 15 minutes until sauce reduces. If you need to thicken sauce add a slurry of corn starch and water. About 2 or 3 tbs.
    • Season with salt and pepper.
    • Remove from heat and set aside.
    • Preheat oven to 400 degrees
    • Grease a baking sheet.
    • Divide the dough in half. On a lightly floured surface , roll out dough in to two 12 inch rounds.
    • Place one round on the greased baking sheet.
    • Spread with the chicken mixture to within 1/2 inch of the edge.
    • Place a second round on top; press edges together and seal.
    • Score in the center with a knife to release heat and brush top with beaten egg.
    • Bake pie for 45 minutes until a golden brown.
    • Serve hot or cold.


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