Make Ahead

Chicken and Kielbasa Pie

Name: Chicken and Kielbasa Pie
Yield: Serves 9” pie
Cuisine: American
Ingredients: 1 1/3 c whole wheat pastry flour; 2 2/3 c all purpose flour; 1 c cold butter, cut in small pieces; 1/2 c vegetable oil (or lard); ½ - 1 c ice water; 1 slice bacon, diced; 2 T olive oil; 1 – 1 ½ lb chicken breast, cut into 1 – 2” pieces; 4 oz Kielbasa, quartered lengthwise, and sliced in ½ pieces; 2 T flour; ½ tsp paprika; 2 T olive oil; 1 c coarsely chopped onions; ½ c carrots, cut in ½ - 1” pieces; ½ c parsnips, cut in ½ - 1” pieces; 1 c mushrooms, quartered; 1 clove garlic, minced; Stems from 8 – 10 Swiss chard leaves, sliced in ¼” slices (about ¾ cup); Leaves from 8 – 10 Swiss Chard leaves, cut in 1” pieces (about 3 cups); 2 T finely chopped fresh sage; 2 T finely chopped parsley; 1 T finely chopped rosemary; 1 tsp finely chopped thyme; 1C chicken broth (if you have some you’ve made with the bones from a smoked or rotisserie chicken, that would be good to use); Roux made by blending 2 T flour into 2 T softened butter; S & P; Egg wash made with 1 egg beaten with 1 T cream or milk

by: SallyCan

September 16, 2010

0 0 Ratings

Serves 9” pie

Jump to Recipe

Author Notes

After reading the prompt for this week’s contest, this is what I thought to make as a savory pie, and for a sweet pie, and apple one that I’ll post in a bit.This afternoon I got the pies going, and came to check in on food52.I had to chuckle when I read the recipes my sister, AntoniaJames, has come up with for the contest. We’re so often on the same track, though her recipes tend to be much more inventive than my own. So for the crust, if you’d like to use AntoniaJames’s hot water crust, I’d definitely recommend it (and rolling crust between layers of plastic wrap is a good tip too:) —SallyCan

What You'll Need

Ingredients

Pie Filling
1 slice bacon, diced
2 T olive oil
1 – 1 ½ lb chicken breast, cut into 1 – 2” pieces
4 oz Kielbasa, quartered lengthwise, and sliced in ½ pieces
2 T flour
½ tsp paprika
2 T olive oil
1 c coarsely chopped onions
½ c carrots, cut in ½ - 1” pieces
½ c parsnips, cut in ½ - 1” pieces
1 c mushrooms, quartered
1 clove garlic, minced
Stems from 8 – 10 Swiss chard leaves, sliced in ¼” slices (about ¾ cup)
Leaves from 8 – 10 Swiss Chard leaves, cut in 1” pieces (about 3 cups)
2 T finely chopped fresh sage
2 T finely chopped parsley
1 T finely chopped rosemary
1 tsp finely chopped thyme
1C chicken broth (if you have some you’ve made with the bones from a smoked or rotisserie chicken, that would be good to use)
Roux made by blending 2 T flour into 2 T softened butter
S & P
Egg wash made with 1 egg beaten with 1 T cream or milk

Directions

Pie Crust: Mix together flours
Cut in butter and oil until it resembles coarse crumbs
Add water. Give it a stir or two with a fork, and then bring it together with your hands, being careful not to mix it too vigorously.
Wrap dough in plastic wrap and chill at least 30 minutes before rolling out.
Preheat oven to 400. Divide dough in half. Roll half for bottom crust, place in pan, fluting edges. Keep top crust wrapped and refrigerated until ready to use. Chill in refrigerator for 10 minutes
Prick bottom crust with a fork and partially bake for 15 minutes
Make filling:
In heavy bottomed pan, cook bacon and olive oil over med for a minute or two, stirring.
Add chicken and kielbasa and cook over medium for 2 or 3 minutes, stirring occasionally
Sprinkle flour and paprika over chicken and kielbasa, and cook for another 2 or 3 minutes, stirring, until it begins to brown. Remove to bowl, don’t clean pan.
To the pan add 2 T olive oil and onions. Cook for a minute on medium low heat, stirring.
Add carrots and parsnips; cook for a minute or so, stirring.
Add mushrooms and garlic; cook for another minute, stirring.
Add chard stems and potatoes, cook for 3 minutes or so, until vegetables have started to brown, stirring, being sure stir up anything that is stuck to the bottom of the pan.
Add Swiss chard leaves, herbs, and chicken broth. Bring to a simmer, and let cook for a minute or two. Vegetables should be barely soft, and still rather firm.
Mix in roux as needed, and cook to thicken broth so that it is thickened a bit, but not stiff (it is ok if your pie is a bit runny, better that than dry)
Season to taste with salt and pepper.
Pour into partially baked pie shell, piling filling high.
Roll out top crust and place on top filling. Trim edges and cut air vents in top crust. Brush with egg wash. Place in middle rack of oven with cookie sheet or foil wrap on shelf below, to catch any drips.
Bake at 400 for 30 – 40 minutes Let sit 10 minutes before cutting.

Tags:

Contest Entries

Your Best Autumn Pie

See what other Food52ers are saying.

AntoniaJames
SallyCan
aargersi
pauljoseph

Popular on Food52

8 Reviews

AntoniaJames September 16, 2010

Soooo delicious looking! Love the inclusion of smoked sausages. Good idea, too, to pre-cook the bottom crust. Great recipe, Sally!! ;o)

SallyCan September 16, 2010

Thanks, Antonia :)

SallyCan September 16, 2010

I should have been more specific, since there are all kinds of "kielbasa".The kind I used is smoked, and seasoned with garlic. From what I've read, Goan sausage is similar to a smoked Portugese sausage, which might be richer and darker and less salty, but would work just fine. I'm a "cook with what you've got" gal, so I'd say go ahead and use it. Smoked sausages always seem to work their way into my fall cooking; they remind me of the smell in the air as people start to light fires to fend off the cool weather...

aargersi September 16, 2010

Is there another Sister Showdown coming up on Food52? You both have made such gorgeous pies!!!!

SallyCan September 16, 2010

Thank you! As you've probably figured out, AntoniaJames has always been very generous about sharing her thoughts and ideas, and all that I've learned from her is incommensurable. I don't know if I'd be that much competition for her!

pauljoseph September 16, 2010

SalIy I will try this recipe

SallyCan September 16, 2010

Great! Can you get most of the ingredients? Do let me know what you think :)

pauljoseph September 16, 2010

Sally 'Kielbasa'' is that pork Sausage (we call Goan sausage)?

Make Ahead