Recipe by I'mPat
This is from James Reason and his cooking show Alive and Cooking. Looked good. Times are estimated.
Top Review by Debbie R.
What an exquisite pie! The flavor is so clean, comforting and delicious! I love the combination of yellow peas and chicken. I did make some changes. I used chicken breast instead of thighs because that's what I had. I used dried yellow split peas/dal from India because my regular grocerystore didn't have any yellow split peas at all. As for technique, I made a lot of changes. I cooked the onion, carrot and celery separately at first until the onion was translucent then added the garlic for just a couple of minutes. Then I added the chicken, added another 1/3 cup of liquid, put the lid on and let the steam cook the chicken so that the other stuff wouldn't overcook. It still came out a little dry. I think it would have been even better with either (1) chicken gravy over it or (2) a little more chicken broth in the mixture which would then be thickened with a little cornstarch slurry or Ultragel (my new favorite thickening agent). This is because the filling was a little dry and kinda fell apart when the pie slice was scooped. I also used a regular pie plate because I didn't feel up to figuring out how to do it with a loaf pan. The pie took closer to 50 minutes to bake until golden at 375 degree F. I didn't brush with milk because I didn't have any. Making these changes didn't, however, in any way change the fact that this is a 5-star savory pie. Just loved it!! I included a picture of the pie filling by itself because I think that it would be great over rice too. ETA: I was re-reading the recipe last night and noticed that I forgot the sage! And it was still delicious. I'd like to try it with the sage, tho. It would accentuate the chicken flavor.
- 250 g chicken thigh fillets (boneless)
- 1⁄2 brown onion
- 2 garlic cloves
- 1 carrot
- 1⁄2 stick celery
- 6 sage leaves (chopped)
- 1 cup yellow split peas
- 500 ml chicken stock (2 cups)
- olive oil
- salt (to taste)
- pepper (to taste)
- 2 sheets shortcrust pastry
- milk (for basting)
Directions See How It's Made
- In a saucepan, cover the yellow peas with the stock, bring to the boil then simmer for 30 minutes (check now and then, to make sure it does not run out of stock and burn and top if necessary).
- Dice the chicken, onion, garlic, carrot and celery.
- Splash olive oil into a frying pan and bring up to the heat and toss in the chicken, vegetables, sage and the yellow peas (drained of excess fluid) and then season with salt and pepper and cook for 5 to 8 minutes and then allow to cool.
- Line loaf tin with pastry, overlapping slightly and then fill with the chicken mix and then fold pastry in and brush with milk.
- Score the second sheet of pastry in a diamond shape and place on top as the lid.
- Brush with milk and season with salt.
- Bake in a preheated oven at 190C for 20 minutes.