A sealed pie, baked until golden brown, filled with spiced chicken, carrot, peas and celery. The hearty filling stays juicy, while the pastry turns crisp on top and cooks through nicely underneath.
Chicken pie is a savory pie in which the pastry completely encloses the filling. That sets it apart from an open casserole: the crust holds the chicken and vegetables together and develops a golden-brown, crisp layer on top. In Suriname, the name is also used for pies with a range of fillings. This version with chicken, carrot, peas and celery is a familiar combination, though recipes can vary from one household to another. A covered pie mainly calls for a filling that is full of flavor but not too wet.
Chicken thigh stays juicy as it cooks and is easy to pull apart; chicken breast works too, but needs less time and dries out more quickly. Onion, garlic and celery make a savory base. Carrot adds sweetness and bite, while peas bring a soft, fresh contrast. Frozen peas are convenient here and can go straight into the pan. In spring and early summer, fresh peas are an option, but you’ll need to shell them yourself and cook them briefly before adding them to the filling.
Homemade pastry made with flour and cold butter gives you a sturdy, crumbly crust. Don’t rub the butter completely into the flour: small pieces help create a crisp result. Cold water brings the dough together without making it sticky. Let it rest in the fridge so it’s easier to roll out. A metal pie dish is preferable, as it conducts heat well. A ceramic dish works too; the base may just need a little longer to cook through.
Let the filling cool before filling the pie. Warm filling softens butter pastry and can leave the base soggy. Reducing the pan juices to a thickened sauce keeps the chicken juicy without liquid pooling at the bottom of the pie. Boil the eggs for the filling until hard and cut them into slices; they add a soft, firm bite. If you’d rather leave them out, you can do so without changing the amount of chicken or vegetables.
Serve the pie warm with a fresh salad or some extra cooked vegetables; the crust and filling are hearty enough to make it a main course. Leftovers can be cooled within two hours, covered and stored in the fridge, then eaten within two days. Reheat them thoroughly in an oven at 160 °C, so the crust firms up again. A microwave works too, but it makes the pastry softer.
Mix the 350 g flour with the salt for the pastry. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg and 3 tablespoons of ice-cold water and knead briefly to bring the dough together; add 1 more tablespoon of water if needed. Shape into a flat disc, wrap and chill for 30 minutes.
Put the chicken thighs and chicken stock in a pan. Bring to a boil, lower the heat and simmer, covered, for 18–22 minutes, until the chicken is cooked through. Lift the chicken out of the pan and reserve the stock. Pull the chicken into coarse shreds with two forks.
Heat the oil in a large frying pan. Cook the onion, celery and carrot over medium heat for 5 minutes, until slightly softened. Add the garlic and tomato purée and cook for 1 minute. Sprinkle over the tablespoon of flour and stir well.
Gradually pour 250 ml of the reserved stock into the pan, stirring until you have a smooth sauce. Add the chicken, peas, black pepper and nutmeg. Simmer gently for 5–8 minutes, until the sauce has thickened. Taste and add a little extra salt if you like. Leave the filling to cool completely, then carefully fold in the sliced hard-boiled eggs.
Preheat the oven to 200 °C (180 °C fan). Grease a round pie dish about 24 cm in diameter. Divide the dough into two pieces, one slightly larger than the other. On a lightly floured work surface, roll out the larger piece until it is big enough to cover the base and sides of the dish. Line the dish with it, leaving a small overhang.
Spoon the cooled filling into the pastry case and smooth the top. Roll out the second piece of dough to make a lid. Place it over the filling, press the edges together firmly and trim away any excess pastry. Make a small opening in the middle to let steam escape. Brush the top with the beaten egg.
Bake the pie in the middle of the oven for 40–45 minutes, until the pastry is golden brown. Leave it to rest for 10 minutes before slicing, so the filling can set.
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