Chicken Potpies 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.

INDIVIDUAL CHICKEN POTPIES

Steps:

• Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
• Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
• Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
• If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

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.

CHICKEN POTPIE

Steps:

• Preheat oven to 350°. In a medium saucepan, saute celery and onion in butter until tender. Add 2 cups water, chicken, vegetables, noodles, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally. Combine cornstarch and remaining water; add to saucepan. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. , Pour into an ungreased 10-in. pie plate. Roll dough to a 1/8-in.-thick circle. Place over filling. Trim and flute edge. Cut slits in top. , Bake until lightly browned and filling is bubbly, 45-55 minutes. Let stand for 5 minutes before serving.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

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.

CHICKEN, HAM AND PEA POTPIES

Steps:

• Prepare dough: In a small bowl, combine 3 cups flour and diced butter. Put in freezer for 10 minutes. Using a food processor, pulse mixture until it resembles coarse bread crumbs. With processor running, gradually add 2 eggs until mixture forms a ball; if necessary, add a little iced water.
• Transfer dough to a work surface and shape into four disks, making two slightly bigger than the others. Cover with plastic wrap and refrigerate while making filling.
• Prepare filling: Place a heavy-bottomed saucepan over low heat and melt butter. Whisk in 5 tablespoons flour and bouillon granules. Remove mixture from heat, and gradually whisk in milk to make smooth paste. Return pan to medium heat, and whisk constantly until simmering. Reduce heat to low; continue to whisk until sauce thickens, 2 to 3 minutes. Transfer mixture to large bowl, cover surface with dampened parchment paper; set aside to cool.
• Bring a kettle of water to a boil. Put peas in a sieve and pour boiling water over them, draining well. Mix peas, chicken and ham into cooled white sauce.
• Assemble and bake pies: Place a baking sheet in a 400-degree oven. Set aside four 1 1/4-cup pie dishes about 1 1/2 inches deep. Halve each of the bigger disks of pastry. Roll each piece to a size big enough to line base and sides of a pie dish with a generous lip of pastry hanging over edge. Spoon equal portions of filling into each shell.
• Halve remaining two pieces of dough, and roll out to make four pie lids. Dampen edges of pastry with water, and place a lid on each pie. Using a knife, trim excess pastry from around sides. Seal edges of pies with tines of a fork, and decorate as desired with leftover dough scraps. Using a pastry brush, paint pies with beaten egg. With point of a knife, cut a tiny cross in center of each pie or make small diagonal slashes.
• Place pies on baking sheet and bake until golden, 15 to 20 minutes. When pies are ready, use oven mitts to turn them upside down, remove them from their dishes and place on serving plates.

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.

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.

POT PIE NOODLES W/ HAM, BEEF, CHICKEN, OR TURKEY

Steps:

• PREPARE MEAT.
• Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth. Ham, beef, or chicken base can be mixed with additional water if necessary,or use canned broth to yield required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add. 40 to 50 squares should be ample for 4-6 people.
• Remove meat from roaster and pour broth into medium to large stock pot.
• When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces. Place back in broth.
• If desired add several medium size cubed and "par-boiled" potatoes to broth at this time. I usually do this only when making with Beef.
• When making with ham, I sometimes add soup beans to broth.
• PREPARE DOUGH. This can be done while meat is cooking. (Remove rings because here's where it gets a little messy).
• In large mixing bowl, combine 3 cups of flour and the salt. Use remaining flour as needed for "dusting" and clean up as noted herein.
• Slowly add water and thoroughly mix with hands until dough reaches a "slightly sticky to touch" consistency. You may need to add more flour to get this part right. You may also substitute canned broth or broth made with soup base instead of water when mixing dough. This will give a little extra flavor.
• HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
• Separate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9x12-inch sheet. Dust the dough with flour and begin to roll out,flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
• After dough is rolled out to approximately 1/8" thickness, use a sharp knife or pizza cutter to make 2" squares.
• Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper. Try to avoid overlapping squares. Roll out and cut remaining dough and layer. Place wax paper between all layers.
• Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
• Adjust heat as needed to keep a gentle boiling until desired amount of dough is added. Then reduce heat and simmer until dough is thoroughly cooked and "chewy but not gooey".
• Serve in soup plate or bowl and enjoy.
• Please note this dough recipe does not call for eggs. My gram always stressed to me their was a difference between egg noodle dough and pot pie dough. I never questioned her cooking practices, but I sure enjoyed the final products !

EASY CHICKEN POT PIE / PIES

Steps:

• Preheat oven to 350 degrees F.
• Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
• In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
• Drain the carrots and peas, then add them to the soup blend.
• Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
• Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
• Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
• Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
• In another mixing bowl, mix the flour, baking powder, white pepper and milk.
• When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
• Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
• Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
• Remove from the oven and serve when the tops are golden brown.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.