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 Chicken and Ham Pie Recipe

This Chicken and Ham pie is one of the most tastiest pies I have ever cooked.  It is very simple to make and has the most delicious flavour.

KEY POINTS

 Preparation Time:    Cooking Time:  
 How Difficult  Easy  Freeze?  Yes
Servings  4 portions

 


INGREDIENTS
This Chicken Pie recipe will make four portions.

Metric Imperial
500g chicken breast cubed 1 lb chicken breasts cubed
100g Ham 3ozs Ham
Pepper Pepper
2 tablespoons plain flour 2 tablespoons plain flour
1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
1 large leek, chopped 1 large leek, chopped
1 onion chopped 1 onion chopped
37g melted butter 1oz melted butter
1/4 cup chicken stock 2fl oz chicken stock
Milk for glazing Milk for glazing
1/4 cup single cream 2fl oz single cream


INGREDIENTS FOR SHORTCRUST PASTRY
Instead of making the shortcrust pastry yourself, you can buy ready rolled shortcrust pastry from your supermarket or shop. You need enough to cover the top of the pie dish.

Metric Imperial
30 grams margarine (e.g. Stork) 2 oz margarine (e.g. Stork)
30 grams Refined vegetable fat/lard (e.g. Cookeen) 2 oz Refined vegetable fat/lard (e.g. Cookeen)
120 grams Plain flour 8 oz Plain flour
3 tablespoons of water 3 tablespoons of water

COOKING EQUIPMENT
1 small pan to melt the butter.
Casserole dish (can be the same one as above)
Rolling pin 

The recipe below has lots of pictures, but you can also view our video on making perfect shortcrust pastry by clicking here.

CLICK ANY PICTURE BELOW TO ENLARGE IT
Preheat the oven to 200C (400F/Gas 6)

 Melt the butter in a saucepan. Don't heat it for too long otherwise it will burn and be of no use.

Grease a shallow ovenproof dish with the melted butter. 

 
Cut the chicken into about half inch cubes and the ham into 1cm (1/2in) strips. 

Put the pepper, flour and nutmeg into a plastic bag put in the diced chicken and give it a good shake so each piece of chicken is well coated. 
  

Place half the leek and onions in layers over the bottom of the casserole dish.

 
Top off with half the chicken and ham pieces. Repeat the layers using the remaining onions, leeks, chicken and ham.

 
Drizzle the remaining melted butter over the mixture and pour on the stock.

 
Margarine and vegetable fat for the apple pie pastry The next step is to make the shortcrust pastry for the top of the chicken and ham pie. 

Put the margarine and vegetable fat in a mixing bowl and pour in the flour. The yellow 'bricks' in the picture are margarine, the white bricks are the vegetable fat.


 
The basic pastry mixture for homemade apple pie, click to enlarge Mix it all together with your hands until you have a crumbly texture. Click the picture to enlarge it - all the pictures can be enlarged.

This stage should only take a minute or so but it's one of the joys of making shortcrust pastry. 

 
The mixed pastry ready to go in the refrigerator, click to enlarge Add 3 tablespoons of water to the pastry and mix it in with a knife. Then use your hands to mould the pastry mix into a ball (see picture). You can tell the mix is correct because the pastry ball will collect all the bits of pastry from the edge of the bowl leaving it almost clean! If it doesn't, add a little more water
Wrap the pastry ball in cling film and put it in the fridge to 'rest' for half an hour.

Rolling pin and flour After half an hour, take the pastry from the fridge. Remove the cling film and flatten the pastry slightly with your hands.

Thoroughly dust the surface with flour and make sure that the rolling pin is coated in flour as well.



Roll out the pastry to fit and dampen the edges of the dish with a little water, this will allow the pastry to stick to the side. Place the pastry on  top of the mixture, and decorate the edges, I find it easier just to use a fork, see the picture on the left.


 
Cut three deep slits in the top of the pie, this will allow the steam to escape, it also provides an entrance to pour in the cream at the end of the cooking time.
Glaze the pie with a little milk, this will create a lovely colour when cooked.

 

Bake for one hour or until the pastry is golden brown and the chicken is cooked. Remove from the oven and allow to stand for 5 minutes, pour the cream in through the slots on the top and leave to stand for another 10 minutes, before serving with delicious vegetables of your choice. 


 
And here you have the tastiest chicken and ham pie you've ever tasted, served with some fresh vegetables, roast potatoes and a little chicken gravy. 

 
The end product, sit back, tuck in and really enjoy!


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