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Chicken & Ham Pie

Posted by Nigel Brown
Nigel Brown
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on Thursday, 16 January 2014
See off the chill with some classic comfort food...Nigel Brown's Chicken and Ham pie recipe

Shortcrust

Ingredients
  • 225g/8oz plain flour
  • ½ tsp salt
  • 65g/2½oz chilled butter, cut into pieces
  • 65g/2½oz chilled lard, cut into pieces
  • 1½-2 tbsp cold water

Method

Sift the flour and salt into a food processor or a mixing bowl. Add the pieces of chilled butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water with a round bladed knife until it comes together into a ball, turn out onto a lightly floured work surface and knead briefly until smooth. Roll out on a little more flour and use as required.

Chicken and Ham Pie filling

Ingredients
  • 450g (1lb) Cooked Chicken
  • 300 ml (½ pint) Chicken stock
  • 110g (4oz) Cooked Ham
  • 1 Onion
  • 150 ml (¼ pint) Milk
  • 150 ml (¼ pint) Single Cream
  • 25g (1oz) Parsley Ground Bay Leaves
  • Salt & Black Pepper

Method

Melt the butter and cook the chopped onion until transparent.

Dice the chicken and ham.

Mix with the chicken, ham, onions in an ovenproof pie dish.

Add the flour gradually stirring in the chicken stock.

Bring to the boil, stirring continuously and simmer until thickened.

Stir in the milk, cream, parsley and a pinch of bay, season and heat without boiling for 2 minutes.

Assemble your pie with the rolled out pastry and pie filling, decorate, egg wash and bake until golden brown.
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