I present to you my very own chicken liver pie recipe, because I could not find any good ones online. The amounts are not very specific and nothing is really set in stone. You could add another crust if you wanted.
-1 pie crust (I use pepin’s recipe), poultry seasoning mixed in, chilled
-Chicken livers, cleaned, cut in small pieces
-2-3 shallots, sliced (regular onion will work)
-3-4 cloves garlic, minced
-2 carrots or parsnips, peeled and grated (I used parsnips and recommend them)
-Red wine
-Butter
-Stock
-Cornstarch slurry
-Tbsp marmite (important, but a stock cube might be ok)
-1 oz raisins, chopped
-Fresh thyme
-Fresh rosemary
-1/2 tsp+ allspice
-1/2 tsp+ ground oregano
-1/2 tsp+ white pepper
-Salt
-Oil
-Set oven to 400
-Heat oil in pan and cook onions on low til they begin to caramelize
-Increase heat, add carrot/parsnip and cook briefly, add garlic and stir til fragrant
-Add livers, allspice, oregano, white pepper, and salt, cook about 10 minutes til livers are almost done
-Add fresh herbs and raisins
-Deglaze with wine, cook til almost evaporated
-Remove food, add butter and stock to pan and scrape
-Add cornstarch slurry to make a gravy-like sauce
-Remove from heat, stir in marmite and transfer to large bowl
-Butter a pie dish and lay in crust dough, pour filling in, brush edges with melted butter
-Bake 10 minutes, then reduce heat to 350 and bake for ~20-30 min or until crust is golden and center bubbles
-Cool and serve with sour cream and rosemary sprigs