CHICKEN AND HAM PIE
This easy creamy chicken and ham pie recipe with crispy golden pastry is a family favourite, and comfort food at it's best!
Provided by Robyn
Categories dinner
Time 3h15m
Number Of Ingredients 17
Steps:
- In a food processor, mix the butter with the flour until it resembles fine breadcrumbs.
- Mix the egg with 1 tablespoon of cold water and add to dough.
- Mix until just starting to form clumps, adding a little more water if it is still very crumbly.
- Turn the pastry out onto a board or work surface and knead gently to bring it together.
- Place onto a sheet of cling film/wrap and wrap tightly.
- Place in fridge for at least 2 hours.
- Season the chicken thighs with salt and black pepper.
- Heat ½ tablespoon olive oil in a pan over a medium heat and fry the chicken for 5 minutes each side, until golden.
- Remove from the pan to a plate.
- Add the other ½ tablespoon olive oil to the pan and cooked the onion for 5 minutes until soft.
- Add the crushed garlic and fresh thyme and cook for 1 minute.
- Stir in the flour.
- Add the stock, milk and mustard and stir.
- Chop the chicken into bite size pieces. It will still be a little raw in the middle, don't worry, it will finish cooking in the sauce.
- Add the chopped chicken to the sauce and simmer for 30 minutes.
- Pour into a 17 x 26cm (6.7" x 10") dish and cool. Once cool, add the chopped ham and stir to combine.
- Preheat the oven to 200˚C fan /220˚C / 392˚F convection / 428˚F
- Take the pastry out of the fridge 5 minutes before you want to use it.
- Dust a board or clean work surface with flour, then roll the pastry out to 3mm - 5mm (0.11" - 0.19") thick.
- Optional step: cut strips of pastry 1 cm (0.4") wide. Brush the tops of your baking dish sides with egg and cover with pastry strips. Brush these pastry strips with egg and lay the pastry on top.
- Lay the pastry over the chicken filling and using a sharp knife, cut around the egdes of the dish, leaving a slight overlap.
- Use any scraps of pastry for decoration, fixing them to the top with a little beaten egg or milk.
- Cut a couple of slips in the top of the pastry to let the steam out.
- Brush the top of the pie with beaten egg or a little milk and place into the oven for 30 minutes, until the pie is golden brown on top and bubbling at the edges.
Nutrition Facts : Calories 762 kcal, Carbohydrate 31 g, Protein 33 g, Fat 56 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 282 mg, Sodium 939 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN & HAM PIE
When you need something warm and comforting after a long day, there's nothing like a proper British pie
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
- Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
- Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
- Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden.
Nutrition Facts : Calories 778 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.86 milligram of sodium
HAIRY BIKERS' CREAMY CHICKEN, HAM AND LEEK PIE
Unleash this crowning glory upon your guests - a delicious chicken and ham pie, bubbling with homemade goodness. Equipment and preparation: You'll need a 23cm/9in round pie dish. Each serving provides 1353 kcal, 57g protein, 84g carbohydrates (of which 6g sugars), 86g fat (of which 52g saturates), 7g fibre and 2.8g salt.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.
- Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
- Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
- Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool.
- Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to heat.
- For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/9oz pastry for the lid.
- Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
- Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.
- Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.
- Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes, or until the pie is golden brown all over and the filling is piping hot.
Nutrition Facts : Calories 1353kcal, Carbohydrate 84g, Fat 86g, Fiber 7g, Protein 57g, SaturatedFat 52g, Sugar 6g
CREAMY CHICKEN AND HAM PIE
This creamy chicken and ham pie is a great way to use up your leftovers after Xmas or Thanksgiving or after a Sunday roast.
Provided by Gav
Categories Mains
Time 50m
Number Of Ingredients 14
Steps:
- Chop the chicken and ham into small pieces and place in a pie dish. Then fry the mushrooms and onion together in a skillet in some butter and place aside in the pie dish.
- Melt the butter in a saucepan and sauté the garlic in it for about a minute. Then add the flour and slowly add the milk on a low heat, whisking to get rid of any lumps. Add the white wine and then bring to a simmer until the sauce thickens.
- Then add the hot chicken stock and simmer again until the sauce has thickened again. Season with salt and pepper to taste and add the leaves of the thyme and rosemary sprigs, nicely chopped. Then finally add the cream, stirring all the time and remove from the heat.
- Add the sauce to the pie dish, and stir it all up together, making sure everything is covered. You can keep this in the fridge until you are ready to eat.
- When you are ready to cook the pie, pre-heat the oven to 180C. Then roll out the puff pastry for the pastry lid, and place on top of the filling, with a few nice shapes of pastry if you so wish.
- Brush the top with milk and place in a middle shelf of the oven and cook for about 40 minutes or until piping hot and the pastry is browned.
Nutrition Facts : Calories 468 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1318 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
OLD ENGLISH POSH PICNIC RAISED CHICKEN AND HAM PIE
I will not pretend that this pie is easy or quick to make, however, if you want to impress your friends or family with a sensational "posh" English raised pie then this is the recipe for you! Tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any Glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or anniversaries. The pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of "coffer" paste that was used to encase and protect meat whilst it cooked centuries ago - the pies then being called "coffyns"! The pastry is shaped by hand whilst it is still warm, and is excellent for using with intricate pie moulds - the technique is known as "hand raised" and pies made this way are called "raised pies". The pastry is easy to make, but MUST be kept warm whilst you are using it - I keep mine warm over a pan of simmering water. This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies. (Preparation time includes the one day needed for the pie to cool down and then for jellied stock to be added, and then allowing for the jellied stock to set.)
Provided by French Tart
Categories Savory Pies
Time P1DT2h30m
Yield 1 Hand Raised Chicken and Ham Pie, 8-10 serving(s)
Number Of Ingredients 21
Steps:
- HOT WATER CRUST PASTRY.
- Sift the flour and salt into a bowl, making a well in the centre.
- Place the water, butter and lard into a saucepan, when the butter and lard has melted bring it all to the boil. Take off the heat.
- Pour the mixture into the centre of the flour. Working very quickly, mix with a wooden spoon. Then knead with hands to produce a smooth and elastic dough. Allow to rest in a warm place for 15 to 20 minutes.
- (This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould. I keep mine in a small pan over gently simmering water.).
- Proceed with your recipe, as below.
- PIE FILLING.
- Place all the pie-filling ingredients in to a large mixing bowl, including the herbs, spices and seasonings. Mix thoroughly with your hands - it's messy, but it's the best way to get everything well amalgamated!
- JELLIED STOCK.
- Heat the chicken or vegetable stock. Mix the gelatine with a little cold water until it is spongy and smooth, gradually add the hot stock to the gelatine and mix thoroughly. Set aside until it is needed.
- MAKING THE PIE.
- Grease an 8" round loose-bottom pie/cake tin or a special decorative pie mould - grease it liberally with melted butter or lard.
- Pre-heat the oven to 180C/350F/Gas Mark 3.
- Take two-thirds of the warm pastry, form into a large, flat disc and put in the bottom of the tin or pie mould. Gently press and mould until the pastry covers the base and sides of the tin, keeping it as even as possible.
- Fill the pastry pie case with the pie filling mixture - packing it down well.
- Moisten the top edges of the pastry with the beaten egg. Roll out the remaining pastry and cut a circle or oblong to fit the top of the tin. Place over the filling and seal the edges, without pressing the pastry down too heavily. Trim the edges. Make a hole in the top centre of the pie and use any pastry trimmings to make pastry leaves and decorative trimmings. Press these onto the top of the pie and glaze the whole thing with beaten egg.
- Now lay a sheet of foil over the top and bake for 2 hours, then remove from the oven. Leave the pie for 30-45 minutes to firm up, then turn up the oven temperature to 190C/375F/Gas Mark 5. Carefully remove the pie from the tin and brush the pastry all over with the remaining beaten egg. If the sides show any sign of bulging, encircle the pie with a band of silicone paper (parchment) and tie with string.
- Return the pie to the oven and as the pastry continues baking it will firm up (if you used the paper, you will gradually be able to peel it away, but add a little more egg to the unglazed parts) and all the pastry will brown - it will take approximately 30 minutes. As the top will brown before the sides, it will need to be protected with foil while the sides finish browning.
- When the pie is a glowing golden colour, remove from the oven, leave to cool, then cover and chill.
- Meanwhile have the jellied stock warmed slightly (by sitting it in a bowl of hot water), then cool it to the syrupy stage and pour it into the pie very gradually through a funnel, in to the centre steam hole (as much as it will take). Chill again to give the jelly a chance to set and then - believe it or not - it's ready to serve!
- Serve with assorted fresh salads, pickles, mustard, chutney and relishes. Will pie keep for up to 5 days in a cool place or the fridge.
- This freezes very well, defrost overnight, sitting the pie on a wire rack to avoid the pastry becoming soggy.
- Wrap the pie for a picnic in greaseproof paper and cut the pie into slices when you arrive at your destination.
CHICKEN AND HAM CASSEROLE
This dish made good use of my leftovers. Some chicken, ham, noodles and cheese, and you've got dinner. Try adding whatever leftovers you may have in your fridge.
Provided by NIBLETS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
- Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
- Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 24.8 g, Cholesterol 142.7 mg, Fat 33.1 g, Fiber 1.8 g, Protein 33.4 g, SaturatedFat 19.3 g, Sodium 1163.4 mg, Sugar 6.5 g
CHICKEN AND HAM PIE
Chicken and ham pie with a creamy filling
Provided by john86
Time 1h40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Roughly chop 2 shallots and 2 garlic cloves into chunks. Add to a saucepan with the milk, bay leaves and 1 tablespoon of the tarragon. Bring to the boil, remove from the heat and allow to infuse for 20 minutes. Strain the milk and discard the vegetables and herbs.
- Melt a knob of butter in another pan over a medium heat. Finely dice the remaining shallots and garlic then add to the melted butter with the chicken and the remaining tarragon. Cook until the shallots are soft and the chicken is approximately half cooked through.
- Melt 50g of butter in another pan. Add the flour and whisk into a paste to create a roux. Cook the paste for about 2 minutes. Slowly add the milk and the stock in small doses, whisking constantly. You will end up with a milky sauce that is free from lumps. Reduce down until you have a thick, creamy sauce and season with salt and pepper to taste. Mix the chicken, shallots, garlic and the ham into the sauce.
- Grease a pie dish. Roll out one sheet of the pastry and lay it over the dish. pour the filling into the pastry and brush the edges with the beaten egg. Roll out the other sheet of pastry and lay it across the top. Press down the edges to seal the pie, trim off the excess and brush the top of the pie with egg. Make a slit in the top of the pastry with a knife.
- Cook the pie in the oven (200C/180C fan assisted) for approximately 40 minutes or until the top of the pie is golden brown.
CHICKEN POTPIES WITH HAM
Clever shortcuts make these individual potpies from reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie chicken and pie dough cut the prep time; fennel bulb, fennel seed, and cubed ham update it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees, with rack in the middle. In a large saucepan, heat butter over medium. Add carrot, onion, fennel, and fennel seed. Cook until carrot is crisp-tender, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 5 to 8 minutes.
- Remove from heat; stir in chicken, ham, and lemon juice; season with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls; set aside.
- On a floured surface, roll out dough to a 15-inch round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds; place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving.
- To store: Prepare through step 3; let cool to room temperature. Cover with plastic wrap, then aluminum foil; store in freezer, up to 3 months.
- To reheat: Preheat oven to 425 degrees. Uncover ramekins; bake on a rimmed baking sheet until bubbling and golden, 30 to 35 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 357 g, Fat 15 g, Fiber 1 g, Protein 31 g
More about "chicken and ham pie food"
CHICKEN AND HAM PIE WITH MASHED POTATO TOPPING
From classic-recipes.com
PROPER CHICKEN PIE | JAMIE OLIVER RECIPES
From jamieoliver.com
CHICKEN AND HAM TANGLE PIE - RECIPES - HAIRY BIKERS
From hairybikers.com
CHICKEN AND HAM COUNTRY PâTé - EPICURE'S TABLE
From epicurestable.com
RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
From foodnetwork.com
CHICKEN AND HAM PIE - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
CHICKEN AND HAM PIE - FOOD NETWORK
From foodnetwork.co.uk
HOT WATER CRUST PASTRY HAND RAISED CHICKEN AND HAM PIE …
From womanandhome.com
CHICKEN AND HAM PIE - HARRY POTTER WIKI
From harrypotter.fandom.com
CHICKEN AND SMOKED HAM PIE | RECIPE | CHICKEN AND HAM PIE, …
From pinterest.ca
CHICKEN, HAM AND MUSHROOM PIE - ANNA'S FAMILY KITCHEN
From annasfamilykitchen.com
MCKEES - CHICKEN AND HAM PIE CALORIES, CARBS & NUTRITION FACTS ...
From androidconfig.myfitnesspal.com
CHICKEN AND HAM PIE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
CHICKEN AND HAM PIE WITH CHEESY CRUMBLE TOPPING
From kitchensanctuary.com
CHICKEN AND HAM PIE: FAMILY-STYLE PIE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN, PISTACHIO AND HAM PIE - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
CHICKEN AND HAM PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN AND HAM PASTA BAKE (CREAMY & QUICK) - SAVORY WITH SOUL
From savorywithsoul.com
JAMIE OLIVER CHICKEN AND HAM PIE RECIPE - THE PIONEER WOMAN …
From tpwrecipes.com
CHICKEN AND HAM PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PUFF PASTRY PIE WITH CHICKEN, HAM & MUSHROOM - FEAST GLORIOUS …
From feastgloriousfeast.com
DUKESHILL HAM RECIPES | CHICKEN & HAM PIE
From dukeshillham.co.uk
CHICKEN AND HAM PIE RECIPE | RECIPE | CHICKEN AND HAM PIE, FOOD, …
From pinterest.ca
CHICKEN HAM AND LEEK PIE - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
SIMPLE CHICKEN AND HAM PIE | AGA LIVING - AGA COOKER
From agaliving.com
CHICKEN AND SMOKED HAM PIE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
THE SECRET TO MAKING THE BEST CHICKEN AND HAM PIE FROM THE MOST ...
From saucydressings.com
LEFTOVER CHICKEN AND HAM PIE WITH MUSHROOMS - FOODLE CLUB
From foodleclub.com
CHICKEN AND HAM HOCK PIE - FOOD NETWORK
From foodnetwork.co.uk
CHICKEN & HAM PIE | THE ENGLISH KITCHEN
From theenglishkitchen.co
CHICKEN AND HAM PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CHICKEN AND HAM PIE – ARMSTRONG COUNTRY FOODS
From armstrongcountryfoods.com
CHICKEN, HAM AND POTATO PIE | ALLRECIPES.COOKING
From allrecipes.cooking
CHICKEN, HAM AND LEEK PIE RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN AND HAM BUTCHERS PIE - PIE CALORIES, CARBS & NUTRITION …
From myfitnesspal.com
PRIMACY FARM BUTCHER - CHICKEN AND HAM PIE CALORIES, CARBS
From frontend.myfitnesspal.com
CHICKEN, HAM AND LEEK PIE RECIPE - TOM KERRIDGE
From tomkerridge.com
10 BEST LEFTOVER CHICKEN HAM RECIPES - YUMMLY
From yummly.com
CHICKEN AND HAM PIE – CHICKEN THIGH RECIPES
From chickenthigh.recipes
GLUTEN FREE CHICKEN AND HAM PIE RECIPE
From theglutenfreeblogger.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love