Entree: United States – Kentucky (Appalachian and Southern United States) – Kentucky Burgoo Pie

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 45 min

Ingredients

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1/4 cup (30 g) fine yellow cornmeal
- 1 tsp (5 g) kosher salt
- 1 cup (226 g) unsalted butter, cold, cut into 1/2-inch cubes
- 6 to 8 tbsp (90–120 ml) ice water
- 1 large egg (about 50 g) beaten with 1 tbsp (15 ml) milk for egg wash

- For the filling:
- 1 lb (454 g) boneless beef chuck, trimmed and cut into 1/2-inch pieces
- 8 oz (225 g) boneless pork shoulder, cut into 1/2-inch pieces
- 8 oz (225 g) boneless skinless chicken thighs, cut into 1/2-inch pieces
- 1/4 cup (30 g) all-purpose flour (for dusting meat)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, about 8 oz (225 g), chopped
- 2 medium carrots, about 8 oz (225 g), peeled and diced
- 2 stalks celery, about 4 oz (115 g), diced
- 2 cloves garlic (about 6 g), minced
- 2 medium potatoes (Yukon Gold or russet), about 1 lb (454 g), peeled and 1/2-inch diced
- 1 cup (160 g) corn kernels (fresh or frozen)
- 1 cup (145 g) frozen lima beans (or shelled peas)
- 1 (14.5 oz / 411 g) can diced tomatoes, drained
- 2 tbsp (30 g) tomato paste
- 3 cups (720 ml) beef stock (or a mix of beef and chicken stock)
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) bourbon (optional, regional touch)
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 bay leaves
- 2 tbsp (30 ml) water + 2 tsp (6 g) cornstarch (optional slurry, only if needed to thicken)
- Fresh parsley, chopped, for garnish (optional)

- Equipment note ingredient:
- 1 (9-inch / 23 cm) deep-dish pie plate

Instructions

Short Description:
A savory deep-dish pie that translates Kentucky burgoo stew into a hearty main-course, encasing multiple meats, vegetables, and a richly seasoned gravy inside a flaky corn-tinged crust. It serves as a complete one-dish meal with protein, starch, and vegetables.

Regional Notes:
This version channels traditional Kentucky burgoo by using a mix of beef, pork, and chicken, plus corn, lima beans, and tomatoes, and a touch of bourbon in the gravy. Instead of serving as a stew, the ingredients are reduced into a thick, stew-like filling and baked in a double crust—melding Appalachian stew flavors with Southern pie technique.

1. Make the crust: In a large bowl combine 2 1/2 cups (312 g) flour, 1/4 cup (30 g) cornmeal, and 1 tsp (5 g) salt. Cut in 1 cup (226 g) cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-size bits.
2. Sprinkle 6 to 8 tbsp (90–120 ml) ice water over the mixture and gently mix until the dough just comes together. Divide into two disks, flatten, wrap in plastic, and chill at least 30 minutes.
3. Preheat oven to 400°F (200°C).
4. Toss the beef, pork, and chicken pieces with 1/4 cup (30 g) flour to coat lightly. Heat 2 tbsp (30 ml) oil in a large Dutch oven or heavy pot over medium-high heat. Brown the meat in batches until well colored (about 3–4 minutes per batch); transfer browned meat to a bowl.
5. Reduce heat to medium, add 2 tbsp (28 g) butter to the pot. Add chopped onion, carrots, and celery and cook, stirring, until softened, about 6–8 minutes. Add garlic and 2 tbsp (30 g) tomato paste and cook 1–2 minutes to develop flavor.
6. Return browned meats to the pot. Add 3 cups (720 ml) beef stock, drained diced tomatoes, diced potatoes, corn, lima beans, 2 tbsp (30 ml) Worcestershire sauce, 2 tbsp (30 ml) bourbon (if using), thyme, bay leaves, 1 tsp (2 g) black pepper, and 2 tsp (10 g) kosher salt. Stir to combine.
7. Bring to a gentle simmer, reduce heat to low, cover partially, and cook until meats are tender and potatoes are cooked through, about 35–45 minutes. Stir occasionally and skim any excess fat from the surface.
8. If the filling is very thin, whisk 2 tsp (6 g) cornstarch with 2 tbsp (30 ml) cold water and stir into the simmering filling; cook 2–3 minutes until thickened. Remove bay leaves and taste; adjust salt and pepper. Remove pot from heat and let filling cool 15–20 minutes so it thickens and is easier to assemble.
9. Roll one chilled dough disk on a lightly floured surface to fit a 9-inch (23 cm) deep-dish pie plate and press into the plate, leaving an overhang. Spoon the cooled burgoo filling into the crust, mounding slightly but leaving 3/4 inch (2 cm) at the rim.
10. Roll the second dough disk and place over the filling. Trim excess dough to 1/2 inch (1.2 cm) overlap, crimp edges to seal, and cut several vents in the top crust to allow steam to escape. Brush top with beaten egg and milk wash.
11. Bake at 400°F (200°C) for 15 minutes, then reduce oven to 375°F (190°C) and bake an additional 30–35 minutes until crust is deep golden and filling bubbles through vents. If edges brown too quickly, cover with foil after 20 minutes.
12. Remove pie from oven and let rest 10–15 minutes before slicing to let the filling set. Garnish with chopped parsley if desired and serve warm.