Chicken Fiesta Pie

Fairly difficult

Chicken Fiesta Pie
Preparation time
Cooking time


For 4 Person(s)


  • 2 cup(s) chicken stock
  • 1/2 cup(s) carrots, diced
  • 1/4 cup(s) turnip, diced
  • 1/4 cup(s) onion, chopped
  • 1 pound(s) chicken breast, diced
  • 2 ounce(s) Grace Prima Margarine
  • 3 ounce(s) all-purpose flour
  • 1/2 teaspoon(s) black pepper
  • 1 teaspoon(s) salt
  • 8 ounce(s) Grace Prima Margarine, chilled
  • 16 ounce(s) pastry flour
  • cold water to bind
  • 1 medium egg

Chicken Fiesta Pie Directions

  1. Put chicken stock to boil; add the diced carrots, turnip, chopped onion and the diced, deboned chicken.  Cover and simmer for 15 minutes.

    The Roux
  2. Place margarine in a saucepan and allow it to melt.  Add the flour and stir constantly using a wooden spoon until the roux mixture becomes smooth, moist and glossy.
  3. Add the roux to the chicken stock mixture and stir well to avoid lumping.  Cook for 5 minutes.  Mix in the black pepper and salt to taste.  Remove from flame, cover and put to cool.

    The Pastry Crust
  4. Place the pastry flour into a bowl.  Cut the chilled margarine into small pieces and add to the flour.  Rub the fat into the flour using a dough blender or your fingertips until the mixture resembles coarse breadcrumbs.
  5. Add the cold water a little at a time to bind the mixture.  Cover and put to chill for about 15 minutes.
  6. Place the dough on a lightly floured work surface and roll out using a rolling pin.  Use the pastry dough to cover the base of a 10 inch pie pan.  Use s sharp knife to trim the edge.  Use a fork to make a decorative pattern on the edge.
  7. Spread the cooled chicken filling evenly in the pie crust. Roll out the remaining pastry on a lightly floured work surface and use to cover the pie then trim the edge.  Twist the remaining pastry to make a decorative pattern and place on the edge of the pie.  Brush on cold water to hold it in place.
  8. Use a paring knife to make a one inch X in the middle of the pie and fold the 4 tips outwards to create a pattern.  Combine egg with two tablespoons water and mix.  Brush over the surface of the pastry dough using a pastry brush.
  9. Bake in a preheated oven 200°C/400°F for 30 minutes.

    Recipe presented by: Kelly Ann Williamson, Dinthill Technical High School, St. Catherine

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