Chicken pie with a twist

chicken pie
Prep time
Cook time

Elevate homemade chicken pie from ho-hum to heavenly with this local-is-lekker recipe.


  • 250g chicken gizzards
  • 2 tbsp (30ml) flour
  • 2 tbsp (30ml) olive oil
  • 250g bacon, sliced
  • 2 onions, chopped
  • 2 garlic cloves, sliced
  • 1 tbsp (15ml) tomato paste
  • 2 bay leaves
  • 1 handful of parsley, chopped
  • 3 cups (750ml) chicken stock
  • 150g chicken hearts
  • 250g chicken livers, chopped
  Herb dumplings
  • 2 cups (500ml) self-raising flour
  • 80g butter, chopped
  • 1 handful of parsley, chopped
  • 60g cheddar cheese
  • ⅔ cup (19 ml) milk
  • 1 egg yolk, beaten


  • Preheat oven to 180˚C.
  • Heat oil in an oven-proof pan.
  • Toss gizzards in flour to coat and add to the hot pot to brown.
  • Add the bacon, onion and garlic and fry for 5 minutes. Stir through the chicken hearts, tomato paste, bay leave and parsley. Pour in the stock and bring to a boil.
  • Reduce heat and simmer for 1 hour. Add the chicken livers and set aside.
  • Meanwhile, to make the dumplings, place flour in a large bowl. Rub butter into the flour. Stir in the parsley and 40g cheese. Add milk. Knead until a dough forms. Roll mixture into golf-sized balls.
  • Place dumplings on top of the chicken. Brush with egg and sprinkle with remaining cheese. Bake for 15 minutes or until dumplings are golden.