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Difference between revisions of "Chicken and ham pie"
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* ¼ cup single [[Cream|cream]] | * ¼ cup single [[Cream|cream]] | ||
* Sea [[Salt|salt]] and freshly ground [[Black pepper|black pepper]] | * Sea [[Salt|salt]] and freshly ground [[Black pepper|black pepper]] | ||
| + | ===[[Mise en place]]=== | ||
| + | * Preheat the [[oven]] to 204° C (400° F - Gas 6) | ||
===Method=== | ===Method=== | ||
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# Melt the [[Butter|butter]] in a small pan and use a little of it to grease a [[Pie dish|pie dish]]. | # Melt the [[Butter|butter]] in a small pan and use a little of it to grease a [[Pie dish|pie dish]]. | ||
# Cube the [[Chicken|chicken]] into 1.5 cm (1/2") cubes and cut the [[Ham|ham]] into similar sized strips | # Cube the [[Chicken|chicken]] into 1.5 cm (1/2") cubes and cut the [[Ham|ham]] into similar sized strips | ||
Revision as of 17:06, 19 July 2012
Chicken and ham pie - about this recipe
A creamy, heartwarming meal that is made really easy by using pre-rolled puff pastry.
Ingredients
- 500 g (1 lb 2 oz) chicken breasts, skin removed
- 100g cooked ham
- 2 tablespoons plain flour
- 1 large leek, washed and sliced
- 1 large onion, peeled and sliced
- ¼ teaspoon grated nutmeg
- 2 tablespoons melted butter
- ¼ cup chicken stock
- ¼ cup single cream
- Sea salt and freshly ground black pepper
Mise en place
- Preheat the oven to 204° C (400° F - Gas 6)
Method
- Melt the butter in a small pan and use a little of it to grease a pie dish.
- Cube the chicken into 1.5 cm (1/2") cubes and cut the ham into similar sized strips
- Season the flour with salt, pepper and nutmeg and roll the chicken in the seasoned flour so that it's well coated.
- Arrange the leeks and onions in the base of the pie dish.
- Cover with the chicken and ham pieces.
- Pour the remaining butter over the chicken pieces.
- Mix the stock and cream together and pour over the chicken.
- Roll out the pastry and cover the pie dish. Cut a few slashes in the crust to let air out while it's cooking
- Bake for 1 hour.
- Remove from the oven and allow to rest for 5 minutes before serving.
