A creamy, heartwarming meal that is made really easy by using pre-rolled puff pastry.
Chicken and ham pie | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 416 |
Ready in: | 1 hour 15 minutes |
Prep. time: | 15 minutes |
Cook time: | 1 hour |
Difficulty: | |
Recipe author: | Chef |
First published: | 12th November 2013 |
Best recipe reviewWinter Warmer! 5/5 On cold and icy days like today, this is just the thing to warm your heart. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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 200° C (400° F - Gas 6 - Moderately hot)
- If your electric oven has the options of upper, lower, both elements, use the lower element.
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 in the middle of the oven.
- Check after 20 minutes and if the crust looks as though it might be starting to burn, lay a sheet of tin foil over the top.
- Remove from the oven and allow to rest for 5 minutes before serving.
Serving suggestions
Serve hot with peas and squash mash.
See also
- Get chicken pieces the economical way, joint the chicken yourself
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