Cheesy potato and chicken pie

By Drum Digital
22 December 2012

Indulge in some pie

Preparation time: 30 min

Fridge time: 2 hours

Cooking time: 20 min

Baking time: 25 minutes

Serves 6


500 ml (2 c) flour

10 ml (2 t) baking powder

a pinch of salt

120 g butter

1 egg yolk

60 ml (¼c) Cheddar cheese, grated

125 ml (½ c) water


10 ml (2 t) oil

2 chicken breasts

2 potatoes, cubed

2 onions, sliced

15 ml (1 T) flour

60 ml (¼ c) milk

50 ml (¼ c) cream

150 g Cheddar cheese, grated

5 ml (1 t) Cajun spice

salt and freshly ground black pepper

1 egg mixed with 15 ml (1 T) water

  1. Dough Blend the flour, baking powder, salt, butter and egg yolk in a blender until it forms a breadcrumb texture. Add the cheese and blend. Pour in the water a spoon at a time until the mixture becomes a smooth dough.
  2. Roll the dough into a ball and wrap in clingfilm. Chill in the fridge for an hour.
  3. Filling Heat the oil in a saucepan on medium heat and cook the chicken breasts for 15 minutes or until cooked. Using two forks, shred the chicken into thin strips and set aside.
  4. Add the potatoes to a saucepan of salted water and cook for 15 minutes.
  5. Fill another large saucepan with water and boil the onions for 5 minutes. Drain and sprinkle the onions with flour. Add the milk and cream, and place on low heat for 5 minutes, stirring until smooth. Add the chicken, potatoes, cheese and Cajun spice. Season and stir well.
  6. Pie Preheat the oven to 180°C. Grease a pie tin and roll out the dough on a clean surface. Gently press the dough into the corners of the tin and place in the freezer for 1 hour. Pour the filling into the tin. Cover the pie with the remaining dough and seal. Using a fork, make small holes on top of each pie and brush with the egg and water mixture.
  7. Bake for 25 minutes or until brown.

- Hope Malau

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