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Come and try our signature dish, the Family Famous Chicken Pie!
Our delicious, savory pie is made with fresh, all-natural ingredients and is sure to satisfy your cravings. It’s the perfect combination of juicy chicken, and a flaky, buttery crust. Plus, it’s easy to make and can feed a crowd! So don’t wait to experience the flavor of our Family Famous Chicken Pie. Stop by today and try it for yourself!
Family Famous Chicken Pie
- Prep Time: 1 hour
- Assembling and resting: 12 hours
- Cook Time: 2 hours
- Total Time: 15 hours
- Yield: 12 servings depending on size 1x
- Category: Dinner
- Method: Easy
Description
Come and try our signature dish, the Family Famous Chicken Pie! Our delicious, chicken pie is made with fresh, all-natural ingredients and is sure to satisfy your cravings. Stop by today and try it for yourself!
Ingredients
- 2 whole chickens – cut up into smaller pieces
- 1 onion – chopped
- VOO – Virgin olive oil
- 6 tsp. full of crushed garlic
- a pinch of Salt
- a pinch of Chicken spice
- a pinch of Rosemary
- a pinch of Basil
- 10 cloves
- 2 cups of boiling water
- 320 g Box puff pastry / or filo pastry
- 1 egg
- 2 tsp. of Milk
Instructions
- Fry onions in VOO till golden and translucent, add garlic, and fry another minute or two.
- Spoon the mixture out on a plate and set aside.
- Add extra VOO in a large pot, add chicken, stir, and fry till you have all the pieces a golden color.
- Add all spices, to taste, and also the cloves.
- Add water, bring to a rolling boil, and then cook for ±1 hour till meat is soft and tender and falls off the bone. Be careful, do not overcook it.
- Now we usually let this just sit overnight, in the pot as it will still have enough heat and cook a bit more.
- The next morning, heat it just enough in order for you to not burn your fingers, and it’s easy to handle and debone thoroughly.
- Shred the meat and leave it in the juice.
- Prepare your baking dish. Spray or butter the bottom. I use filo pastry, much easier than rolling out the puff pastry.
- Place one sheet on the countertop, paint it with the egg wash along the edges and a few spots in the middle, and then add another sheet on top.
- Continue till you have at least 5 or 6 sheets stacked on top of one another. Take this stack and place it in your dish.
- Make sure you have the edges also covered with the pastry.
- Now spoon the chicken out onto the pastry. I usually use a slotted spoon to ensure that I do not have a lot of juice, leave it till the end, then you will be able to see if you need to add a tad more, depending on how juicy you like it and it is.
- Remember when it’s cold, you will not see as much juice, but when baking and heated you will notice the juice.
- Eggwash the pastry sheets at the edges, as you will now add the top layer of filo sheets and they need to stick together.
- Now start the process over again with the filo pastry sheets, another 5 or 6 sheets, and lay that over the top of the meat.
- Eggwash the edges of the top sheets, and bind them to the bottom edges. I usually fold them to ensure that I lock down the meat and juice inside.
- Eggwash the entire top.
- Bake in the oven at 375F / 190C for ± 40-45 minutes, and you have a good golden color and the pie nice and warm.
Notes
Prepared, tried, and tested by Esme (blogger and owner) of The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 block
- Calories: 184
- Sugar: 0.9 g
- Sodium: 277 mg
- Fat: 12.2 g
- Carbohydrates: 15.3 g
- Fiber: 1.3 g
- Protein: 4 g
- Cholesterol: 19 mg
This looks delicious but is too long for me. I would prefer that a pie liked this be sold in a market and all I have to do is warm it up. 🙂
Mwah – you just have to try it, as its worth the effort
Yummy! It looks fairly easy too!
For sure easy and very good. We make it on a regular basis. Hope you will enjoy it as much as we do. Thanks for stopping by. 😊