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Bannock Chicken Pie

Bannock is thought to have two separate origins. This particular recipe uses the tradition that Bannock is a type of quick bread developed by First Nations during the time of colonization. This bannock crust uses sweet potato to add flavour and sweetness that nicely compliments the savoury filling and fragrant chopped hazelnuts. This pie can be assembled family style or in individual dishes.
Serves: 6
Prep Time: 20 min
Cook Time: 1 hour


For filling

2 tbsp extra virgin olive oil
1 ½ cup chopped cooked chicken breast
1 small onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, sliced
10 oz crimini mushrooms, quartered
1 tsp dried rosemary
½ tsp dried thyme
pinch dried red chili flakes
1 cup white wine
2 cups reduced-sodium chicken stock
½ cup half and half
1 cup frozen peas
2 tbsp finely-chopped hazelnuts
salt and pepper

For Crust

1 ½ cups all-purpose flour
⅓ cup cold unsalted butter
2 ¼ tsp baking powder
½ tsp salt
1 medium sweet potato
⅓ cup ice water

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Prepare the bannock crust. Scrub the sweet potato. Pierce the sweet potato all over with a fork. Microwave on high for 10–12 minutes, turning occasionally until tender. Remove from the microwave to cool slightly. In a large mixing bowl blend flour, baking powder, and salt. Cut in butter until reduced to pea-sized pieces. Scoop sweet potato flesh into a medium bowl and mash until smooth, adding 1-2 tablespoons (15–30 mL) of water will help. Add the sweet potato mash and ¼ cup (60 mL) water to the flour. Mix to combine, if dough is too dry, add 1–3 tablespoons (15–45 mL) of water.

  2. Lightly flour a work surface. Knead dough 10–12 times until it comes together in a uniform ball. Flatten into a disk and refrigerate for 30 minutes.

  3. Preheat the oven to 350°F (175°C). Meanwhile, begin assembling the filling. Heat oil in a large non-stick skillet or heavy bottomed saucepan. Add the onions, carrot and garlic, sauté for 5 minutes. Stir in the mushrooms, rosemary, thyme and chili flakes, cook until mushrooms are lightly browned, about 6 minutes.

  4. Deglaze the skillet with ¼ cup (60 mL) of wine. Add remaining wine, cooked chicken, stock, and half and half. Season filling with salt and pepper. Bring to a boil and simmer until slightly thickened, and chicken is heated through. Stir in peas and chopped hazelnuts. Transfer filling mixture into an 8" x 8" (2 L) baking dish on a rimmed baking sheet.

  5. Remove bannock dough from the refrigerator and roll out into an 9" x 9" (23 cm) square. Arrange on top of chicken filling. Bake for 45-55 minutes until crust is golden and no longer raw underneath.

  6. Let the bannock pie rest for 10 minutes before serving.