CHICKEN AND HAM PIE RECIPE - OLIVEMAGAZINE
Save time by using shop-bought pastry to make this cosy classic, filled with thick-cut ham, leeks, chicken thigh fillets and a creamy white sauce
Provided by Anna Glover
Categories Family
Total Time 1 hours
Number Of Ingredients 10
Steps:
- Heat the oil in a deep frying pan, season the chicken thighs and fry for 4 minutes on each side until lightly golden. Transfer to a plate using a spatula. Add the leeks to the pan and fry for 5 minutes until soft, then sprinkle over the flour and stir.
- Pour in the stock and bring to a simmer. Slice the chicken thighs into bite-sized pieces (don’t worry if they’re not completely cooked through). Stir the chicken, ham and parsley into the leek mixture, then stir through the crème fraîche. Simmer for a 1-2 minutes until thickened and the sauce coats the chicken. Remove from the heat.
- Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to a 5mm thickness on a floured work surface. Spoon the filling into a pie dish, and brush the rim of the dish with some of the beaten egg. Lift the pastry over and gently press onto the rim of the dish. Crimp the sides to seal, and trim away any excess pastry.
- Brush the pie all over with the egg, and decorate with the pastry offcuts, if you like. Cut a small steam hole in the middle, and bake for 25-30 minutes until golden brown and the filling is piping hot when a skewer is inserted into the middle.
Nutrition Facts : Calories 623 calories, FatContent 42 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fibre, ProteinContent 24 grams protein, SodiumContent 1000 milligrams of sodium
CHICKEN & HAM PIE RECIPE | BBC GOOD FOOD
When you need something warm and comforting after a long day, there’s nothing like a proper British pie
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
- Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
- Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
- Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25–30 minutes until crisp and golden.
Nutrition Facts : Calories 778 calories, FatContent 39 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.86 milligram of sodium
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