Pies & tarts · Original adaptation
Hand-Raised Chicken Pie Recipe
A compact hot-water-crust pie shaped around a jar and filled with seasoned chicken and bacon.
Inspired by The Great British Bake Off, Season 3, Episode 5
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Bake it at home
Hand-Raised Chicken Pie
- Prep
- 55 min
- Bake
- 1 hr 5 min
- Total
- 2 hrs
- Makes
- One 15 cm pie, serving 6
Ingredients
- 450 g boneless chicken thigh, diced
- 150 g smoked bacon, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 400 g plain flour
- 150 g lard
- 170 ml water
- 1 teaspoon fine salt
- 1 egg, beaten
Method
Mix the chicken, bacon, thyme, and pepper and keep chilled. Wrap the outside of a straight-sided 12 cm jar in baking paper.
Bring the lard, water, and salt just to a boil and stir into the flour. Reserve one quarter, then shape the warm remaining dough around the wrapped jar.
When firm enough to hold, lift out the jar and paper. Pack in the filling, add a lid from the reserved dough, and crimp securely.
Chill for 20 minutes. Heat the oven to 190 C, or 170 C fan, brush with egg, and cut a steam hole.
Bake for 25 minutes, reduce to 170 C, or 150 C fan, and bake for about 40 minutes more, until the center reaches 74 C. Cool fully before slicing.
From the episode
Pies
This adaptation starts from the episode's pies brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
