The British have a brilliant tradition of savory pies that hasn’t quite translated to the American menu. Sure, we have chicken pot pie and the occasional quiche, but the traditional British pies of flaky pastry double crusts filled with meat and vegetables and rich sauces aren’t too common here. And it’s a shame. Because a savory pie makes a great meal. Now, I say all of this in praise of the supper pie, not because this is a traditional British style pie. I’ve gone pretty full on Southern here. The crumb crust and topping is reminiscent of our classic cheese straws, while the hearty chicken filling is studded with pecans, green onions and cheese – a few of our favorite things.
I love this pie as a homey dinner served with a lovely salad or a cup of creamy soup, but it also makes a nice brunch dish. The pie is best served warm, but is fine a room temperature for serving on a buffet or making ahead of time.
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