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Thursday 9th March 2023

British Pie Week



Chicken and Ham Pie.

 Ingredients

 4 boneless skinless chicken breasts and 4 thighs

2 carrots, chopped

1 large leek

2 celery stalks, chopped

2 tsp chopped fresh thyme or 1 tsp dried

800 ml hot chicken stock

150ml white wine (optional)

50g butter

2 onions, chopped

50g plain flour

100ml whipping cream

2 tbsp chopped parsley

1 gammon steak,

500g pack of either Puff or Shortcrust pastry

1 egg yolk

 

Dice the chicken breast and thighs into roughly 2.5cm cubes,

Dice the vegetables into a 1cm pieces and grate or finely dice the garlic.

Dice the gammon steak into 2 cm pieces.

Heat a large saucepan on the stovetop add a splash of oil and add the chicken pieces, sear all over cooking for 2 minutes then add the gammon pieces and stir into hot chicken and just colour then add the chopped vegetables and stir into mixture. Cook and soften the vegetable for a couple of minutes then remove all ingredients out of the pan.

Put the pan back on the heat add the butter and melt then add the flour and combine to form a roux. Next add the wine into the roux and gradually add the stock stirring to create your sauce, Add the thyme then add the chicken mixture to the sauce. Stir to combine add the cream, parsley and season to taste.

Place into a pie dish and top with your chosen pastry. Beat the egg yolk and brush over the ;pastry lid. Pre heat oven to 180oc and bake for approximately 20 minutes until golden and bubbling. Serve with mashed potato and seasonal greens.