Chicken Pot Pies With Ham Food

CHICKEN AND HAM PIE

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.

CHICKEN POTPIES WITH HAM

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.

HAM POT PIE

Steps:

• Gather the ingredients.
• Using a little of the butter, grease either two 8 x 5 x 2- inche deep, individual pie tins or an 8 x 2-inch deep pie plate. Set aside.
• Bring a cup of water to the boil in a small saucepan, add the diced carrots and cook for 3 minutes to soften them. Strain and keep to one side.
• In a large saucepan, melt the butter and add the chopped onions and celery. Gently fry over medium heat and gently for 5 minutes to soften.
• Add the flour to the pan and stir well, cooking for 2 minutes, then slowly adding the milk a splash at a time. Stir well between each addition.
• Add the pinch of mace if using, and the salt and pepper. Stir until the sauce has thickened to the thickness of heavy cream. Add half of the beaten egg and stir well.
• Add the carrots and mixed vegetables to the sauce and stir, cooking for another 5 minutes.
• Remove from the heat and leave too cool. The sauce does not need to be cold, so 10 minutes should be long enough. Once cooled, add the parsley and the ham pieces.
• Pre heat the oven to 400 F. Lay the pastry on a lightly-floured work surface and cut two pieces to line the tins and two for the lids, or two circles to fit the pie plate.
• Line the base of your chosen serving dish with one piece of pastry and fill with the ham and vegetable sauce.
• Brush the edges of your dish with the beaten egg and lay the lid over. Press lightly, then crimp the edges with your fingers or the edge of a fork to seal the pie. Cut a small hole the size of a dime into the center of each pie and then brush the surface all over with the remaining beaten egg.
• Bake in the center of the heated oven for 25 to 30 minutes until the pastry is golden and risen, and the sauce is bubbling. It may bubble through the hole, but don't worry, it adds to the character of the pie.

HOMESTYLE CHICKEN POT PIE WITH HAM

Steps:

• Heat the oven to 375°F.
• Heat the butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 1 minute. Stir in the broth. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the chicken, ham and vegetables. Pour the chicken mixture into a 9-inch pie plate.
• Unfold the pastry sheet and place it over the chicken mixture. Trim the excess pastry. Press the pastry to the rim to seal.
• Bake for 25 minutes or until the pastry is golden brown.
• Ingredient Note: This recipe is a great way to use up leftover vegetables. Or you can use your favorite frozen vegetable combination- just prepare according to the package directions first.

CHICKEN, HAM AND FENNEL POT PIES

Steps:

• Bring broth to boil in Dutch oven over medium heat. Add fennel; cook 7 minutes. Add chicken and carrot; simmer until fennel, chicken and carrot are tender, about 10 minutes. Pour into strainer set over bowl; reserve broth for another use.
• Melt butter in heavy large saucepan over medium-high heat. Add flour; stir 2 minutes. Gradually add milk and whisk until sauce thickens, about 4 minutes. Add lemon juice, fennel seeds and 1/2 teaspoon salt. Add chicken mixture and ham. Season with salt and pepper. Divide filling among eight 1 1/4-cup soufflé dishes or glass custard cups. Cool completely.
• Roll out pie crust on flour surface to 1/8-inch thickness. Cut out 8 rounds, each measuring 1/2 to 1 inch larger in diameter than soufflé dishes, gathering dough and rerolling as necessary. Cut out leaf decorations from dough scraps, if desired. Lay 1 dough overhang firmly to adhere to sides and top rim of dish. If using, brush bottom side of cutouts with water and place on dough; cut slits in dough for steam to escape. (Can be made 1 day ahead. Cover each with plastic; chill.)
• Preheat oven to 375°F. Place pies on large baking sheet. Brush crusts with glaze. Bake until pies heated through and crusts are golden, about 40 minutes.
• To make pie crust:
• Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 4 tablespoons water; blend in. Add enough additional water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until cold, at least 1 hour or up to 1 day. Makes 8 small cups.

CHICKEN & HAM PIE

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.

HAM POT-PIE

Steps:

• Place ham in large pot and cover with water.
• Boil to make ham broth.
• Cut ham into cubes and set aside.
• Place potatoes in broth to cook while you are mixing dough.
• In large mixing bowl, mix flour, eggs, and milk to form soft dough.
• You may need to add a little more milk.
• Roll dough to 1/8" to 1/4" thickness (depending on preference).
• Cut dough into 1" by 3" rectangles.
• Drop dough into broth one piece at a time.
• Cook until dough is done.
• Add ham.
• Salt and pepper to taste.
• Add parsley for color.

HAM POT PIE

Steps:

• Roll out dumpling dough until ¼" thick. Cut dough into 1/2" squares.
• Boil onion and ham in broth until it boils.
• Drop dumplings in slowly and consistently.
• Cook for 1 hours on simmer and stir constantly.