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Chicken and Ham Pie

Chicken and Ham Pie with vegetables
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Chicken and Ham Pie with Vegetables

This Chicken and Ham pie is one of the tastiest pies I have ever cooked. It is not complicated to make and has the most delicious flavour.

This recipe uses ready rolled shortcrust pastry however it is not difficult to make your own. See the section Advice for Chicken and Ham Pie below for more details.

INGREDIENTS

500g / 1lb chicken breast cubed

100g / 3.5oz Ham

1/4 Teaspoon pepper

2 tablespoons plain flour

1/4 teaspoon ground nutmeg

1 large leek, chopped

1 Onion chopped

25g / 1oz Melted butter

2fl oz / 1/4 Cup chicken stock

Milk for glazing the pastry

2fl oz / 1/4 cup single cream or milk

1 pack ready rolled shortcrust pastry

Nutrition information per portion
 
PREPARATION TIME
: 40 minutes
 
COOKING TIME: 1 hour
 
DIFFICULTY: Easy if using ready rolled pastry, medium if making your own
 
FREEZE: Yes
 
SERVINGS: Four servings
 
EQUIPMENT: Casserole dish (23cm x 17cm). Often we make 2 separate pies in smaller casserole dishes. We eat one immediately but freeze the other before cooking

PREPARATION

Top and tail the leek to remove hard white "root" end and the top green leaves. Slice the leek in half lengthwise, then slice each half as shown in the picture below.

Sliced leek
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Sliced leek

Cut the ham (100g) into 1cm (1/2in) chunks.

Chopped ham
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Chopped ham

Finely chop the onion.

Cut the chicken (500g) into 1cm (1/2in) chunks.

Put the pepper, flour (2 tablespoons) and ground nutmeg (1/4 teaspoon) into a plastic bag, add the diced chicken and give it a good shake so each piece of chicken is well coated.

Coating chicken pieces in flour
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Coating chicken pieces in flour

Melt the butter (25g) in a saucepan. Don't heat it for too long otherwise it will burn and be of no use.

Grease the ovenproof dish with some of the melted butter.

Butter melting in a pan
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Butter melting in a pan

ADVICE FOR CHICKEN AND HAM PIE

In the ingredients list we suggest using ready made and rolled short crust pastry which is available from almost all supermarkets. You can, if you want, make your own shortcrust pastry, our page here shows how to do this with step by step instructions, pictures and a video.

The ham we use in this recipes is thick cut chunks (sometimes called offcuts) rather rather than thin slices

RECIPE INSTRUCTIONS

STEP 1

Pre-heat the oven to 200°C, Fan 180°C, Gas Mark 6, 400°F.

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

A layer of leeks in the casserole dish
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A layer of leeks in the casserole dish

STEP 2

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

Final layer of Chicken and Ham Pie
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Final layer of Chicken and Ham Pie

STEP 3

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

Drizzle butter over the pie filling
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Drizzle butter over the pie filling

STEP 4

Cut the ready rolled shortcrust pastry to fit, and dampen the edges of the casserole dish with a little water, this will allow the pastry to stick to the side. Place the shortcrust pastry on top of the mixture, and decorate the edges, I find it easier just to use a fork, see the picture below.

Pastry covered Chicken and Ham Pie
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Pastry covered Chicken and Ham Pie

STEP 5

Cut three deep slits in the top of the pie, this will allow the steam to escape during cooking, it also provides an entrance to pour in the cream at the end of the cooking time.

Brush the pastry with a little milk, this will create a lovely colour when cooked.

Slits cut in top of Chicken and Ham Pie
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Slits cut in top of Chicken and Ham Pie

STEP 6

Bake for 45 minutes in the preheated oven (200°C, Fan 180°C, Gas Mark 6, 400°F) 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.

Chicken and Ham Pie cooked
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Chicken and Ham Pie cooked

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