Blackbird Pie
Delight in the comforting flavors of Blackbird Pie, a rustic yet elegant dish that combines tender chicken thighs (or a gamey alternative like quail or Cornish hen) with a medley of hearty vegetables and aromatic herbs, all nestled beneath a flaky, golden shortcrust pastry. This savory pie features a rich filling made with a luscious blend of chicken stock, dry white wine, thyme, and bay leaf, thickened to perfection for a luxurious texture. Perfect for cozy family dinners or as a show-stopping centerpiece at gatherings, this recipe offers a nostalgic twist on traditional meat pies, with its satisfying balance of tender poultry, earthy mushrooms, and buttery crust. Ready in just 90 minutes and serving six, this Blackbird Pie is a flavorful journey into classic comfort food, delivering both visual appeal and soul-warming taste.
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Recipe Information
Ingredients
- 500 grams chicken thighs (or substitute quail/cornish hen)
- 50 grams butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 150 grams mushrooms, chopped
- 30 grams all-purpose flour
- 500 ml chicken stock
- 125 ml dry white wine
- 3 sprigs fresh thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 grams shortcrust pastry
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (390°F).
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic, diced carrots, celery, and mushrooms. Cook for another 5 minutes, stirring occasionally.
Add the chicken thighs (or chosen poultry substitute) to the skillet and cook until lightly browned on all sides, about 7-8 minutes.
Sprinkle the flour over the skillet contents and stir well to coat everything. Cook for an additional 2 minutes to remove the raw flour taste.
Slowly pour in the chicken stock and white wine, stirring continuously to create a smooth sauce. Add the thyme sprigs, bay leaf, salt, and pepper. Bring to a simmer and cook for 10-15 minutes until the sauce thickens and the flavors meld together.
Remove the skillet from the heat and discard the thyme sprigs and bay leaf. Let the filling cool slightly.
Roll out two-thirds of the shortcrust pastry and line a 9-inch pie dish. Trim any overhanging edges.
Spoon the cooled filling into the pastry-lined dish, spreading it evenly.
Roll out the remaining pastry and lay it over the filling to form the top crust. Trim the edges, press to seal, and crimp decoratively.
Cut a few small slits in the center of the top crust to allow steam to escape. Brush the entire top surface with beaten egg for a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy your savory Blackbird Pie!
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
