Cajun-Spiced Chicken Pie

A comforting classic with a fiery Louisiana twist.

Deliciously rich and warming, this Cajun-spiced chicken pie is perfect for chilly evenings or weekend feasts. Packed with tender shredded chicken, creamy vegetables and bold Southern flavour, it’s all wrapped in a beautifully golden, flaky buttermilk crust.

Whether you're after a family favourite with a bit of a kick or planning to impress guests, this pie ticks every box.

Serves: 4
Preparation time: 45 minutes
Cooking time: 1 hour 45 minutes

Ingredients

For the crust:

• 150 g plain flour
• ¾ tsp baking powder
• Cape Herb & Spice Atlantic Sea Salt, to taste
• ½ large free-range egg, beaten
• 62.5 g butter, melted and cooled
• 62.5 ml buttermilk, room temperature
• Extra flour, for rolling

For the chicken:

• ½ large whole free-range chicken
• Cape Herb & Spice Louisiana Cajun Rub
• Olive oil, for drizzling

For the filling:

• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ large onion, diced
• ½ green bell pepper, diced
• 1 large leek, washed and sliced
• 1 large carrot, peeled and diced
• 1 celery stalk, sliced
• 2 garlic cloves, thinly sliced
• 2 sprigs fresh thyme
• Cape Herb & Spice Louisiana Cajun Rub, to taste
• 30 g plain flour
• 300 ml chicken stock
• 62.5 ml cream, plus extra for brushing pastry

Method

Making the crust:

1. In a large bowl, whisk together the flour, baking powder, and a generous pinch of salt.
2. Add the beaten egg, cooled melted butter and buttermilk. Mix gently until a rough dough forms.
3. Avoid overworking the pastry. Bring it together into a disc, wrap in cling film and chill in the fridge.

Roasting the chicken:

1. Preheat the oven to 200°C (fan 180°C).
2. Remove the chicken's backbone with sharp kitchen scissors by cutting along both sides. Discard or save for stock.
3. Place the chicken breast-side up on a baking tray, press to flatten slightly, drizzle with olive oil and season generously with Cajun rub.
4. Roast for 45 minutes to 1 hour, or until cooked through. The juices should run clear from the thigh.
5. Once cooled slightly, shred the meat and discard the skin and bones. Set aside.

Preparing the filling:

1. Heat butter and oil in a 30 cm ovenproof dish over medium heat.
2. Add the onion, bell pepper, leek, carrot, celery, garlic and thyme. Season with Cajun rub and sauté until just softened.
3. Stir in the flour and cook for 1 minute.
4. Slowly add the chicken stock and cream, stirring continuously until the sauce thickens.
5. Stir in the shredded chicken and mix well. Set aside to cool slightly.

Assembling and baking:

1. Preheat the oven to 200°C (fan 180°C).
2. On a lightly floured surface, roll out the pastry to a disc slightly larger than your dish.
3. Lay the pastry over the filling, trim the edges, and press to seal.
4. Score a decorative criss-cross pattern on top, then brush with cream.
5. Bake for 20 to 25 minutes, or until the pastry is golden and crisp.
6. Allow to cool for a few minutes before serving.

Tips for Success

• Use any leftover chicken carcass to make a delicious homemade stock.
• This pie reheats beautifully and can be made in advance.
• Add a pinch of smoked paprika for extra depth if you like it smokier.