Chicken and Ham Pie
A firm favourite in our house, this Chicken and Ham Pie is hearty, full of flavour and delivers happiness with every bite!
Ingredients
- 1 tablespoon olive oil
- 60 g salted butter
- 1 leek finely sliced / or 1 onion finely chopped
- 2 carrots peeled and sliced
- 3 garlic cloves finely chopped
- 600 g skinless and boneless chicken thighs cut into bite sized pieces
- 250 g cooked ham See Notes
- 1 white wine stock pot - See Notes or 150ml white wine or leave it out
- 2 tablespoon plain flour
- 500 ml chicken stock see recommendation in Notes
- 200 ml double cream
- 2 tablespoon cornflour mixed with 2 tablespoon cold water - optional but encouraged (cornstarch in US)
- ready roll puff pastry sheet
- 1 egg See Notes
Instructions
- Finely slice 1 leek and peel and chop 2 carrots
- Melt 60 g salted butter in a pan with 1 tablespoon olive oil, then add the prepared vegetables and start to soften (5 minutes)
- Add 600 g skinless and boneless chicken thighs (cut into bite size pieces) and cook for 5-10 minutes until its cooked through
- Then add 3 garlic cloves (finely chopped) 1 white wine stock pot - See Notes to chicken and veg mixture and cook for 30 seconds
- Either add and 1 white wine stock pot - See Notes (and go straight to next step after stirring through) or add 150ml wine and cook until volume has reduced by half
- Stir through 2 tablespoon plain flour (to thicken the sauce), then pour in 500 ml chicken stock and 250 g cooked ham - simmer on medium/high heat (20 minutes)
- Finally, add 200 ml double cream and simmer for a further 10 minutes before taking off the heat.
- If, like me, you want the sauce to be a little thicker - then mix together the optional 2 tablespoon cornflour with 2 tablespoon cold water until smooth and add to the chicken pie mix.
- Ideally, you want the pie mixture to cool before adding on the pre-made puff pastry (for best results), so you could either allow it to cool at room temperature for an hour or so or put it into the fridge overnight.
- Preheat oven to 200C (fan) / 220C conventional / 425F or Gas Mark 7
- Add the pie mixture to a pie dish and layer the ready roll puff pastry sheet on top. Whisk 1 egg and brush the top of the pie with the egg wash.
- If cooking from room temperature: cook for 20 minutes or if cooking from fridge cold then cook for 30-40 minutes until pastry is golden brown and mixture is piping hot throughout.
Notes
Ham: I use ham I've cooked myself from an unsmoked ham joint, but you can also use thick cut, chunky sandwich ham.
Wine: I highly recommend using White Wine Stock Pots as they add flavour and are totally alcohol-free. Using white wine and reducing it works too, or you can also omit it from the recipe altogether if preferred.
Chicken Stock: I love using Potts Chicken Stock in this recipe but any chicken stock of your choosing will work.
Egg: this is to give the puff pastry a nice golden crust, but you can use milk instead too (although it won't be quite as good).
Nutrition
Calories: 587kcalCarbohydrates: 28gProtein: 27gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 161mgSodium: 695mgPotassium: 485mgFiber: 1gSugar: 3gVitamin A: 3340IUVitamin C: 10mgCalcium: 52mgIron: 3mg
Tried this recipe?Let us know how it was!