Chicken and Ham Pie
Here I'll show you the easiest and most delicious way to make a chicken and ham pie!
Servings: 5
Cost: £2.50 / $3
Equipment
- Sharp Knife & Chopping Board
- Large Pan, Tongs & Wooden Spoon
- Jug (for stock)
- 25cm x 17cm / 10" x 6.5" Baking Dish (or similar size)
Ingredients
- drizzle of Olive Oil
- 600g / 1.3lb boneless skinless Chicken Thighs (see notes)
- 1/2 tsp EACH: Salt, Black Pepper
- 1 medium Carrot, finely diced
- 1 medium rib of Celery, finely diced
- 1 small/medium Leek, dark/firm part removed then finely diced
- 3 tbsp / 45g Unsalted Butter
- 3 tbsp Plain Flour
- 480ml / 2 cups Chicken Stock, use low-salt if sensitive to salt
- 120g / 1/2 cup full fat Creme Fraiche, at room temp (see notes)
- 2 tbsp finely diced Fresh Parsley
- 1 tbsp Dijon Mustard
- 150g - 200g / 5oz - 7oz Cooked Ham, roughly diced (see notes)
- 1x 320g/11oz sheet of Shortcrust Pastry
- 1x Egg, beaten
Instructions
- Dice the chicken into bite-sized pieces then season all over with 1/2 tsp salt and pepper. Add a drizzle of oil to a large pan over medium-high heat. Space the chicken out in the pan and fry until golden on each side. Don't worry too much about cooking it right through, just focus on browning the outside to develop flavour. Remove it from the pan and place to one side, leaving the excess fat in the pan.
- Lower the heat to medium then add in the leek, carrot and celery. Gently sweat it all down until it softens and just about starts to take on colour, then melt in the butter. Stir in the flour to create a roux, then gradually pour in the stock, whisking as you go to avoid lumps.
- Stir in the creme fraiche then stir in the mustard. Finally stir in the chicken (with all the resting juices), ham and parsley. Bring to a gentle simmer then reduce the heat slightly and simmer for 10 minutes to thicken the sauce, stirring occasionally. Preheat the oven to 200C/400F.
- Pour into the baking dish and leave for around 20 minutes to cool and form a skin. Place the shortcrust pastry on top, slicing to fit the dish as needed. Brush the pastry with egg wash then slice a few steam holes. Place in the oven for 20-25 minutes until deep golden and crisp.
- Leave to cool for 5 or so minutes then tuck in and enjoy!
Video
Notes
a) Chicken - Thigh is much better than breast because it's less susceptible to overcooking. You'll find that breast, especially after frying it, simmering it and baking it, isn't as tender as thigh.
b) Ham - Leftover ham works great, or you can pick up some thick-cut ham from the shops. Don't use thin/wafer-thin ham.
c) Creme Fraiche - Important this is at room temp otherwise you risk it curdling when it hits the stock. It might split a little bit, but just keep stirring and it'll come back together. Also make sure it's full fat, low fat alternatives risk curdling.
d) Make ahead - You can make then filling then pour into the dish and leave to completely cool. Then tightly store in the fridge for up to a couple of days. Bring back to room temp then add on the pastry and continue as needed.
e) Serving - With a Side you can get 6 modest portions, or 4-5 without. Here I've served with Green Beans and Boiled Baby Potatoes.
f) Calories - Whole recipe divided by 5 assuming 1/2 tbsp oil and 200g ham.
Nutrition
Calories: 704kcal | Carbohydrates: 37.94g | Protein: 37.64g | Fat: 44.49g | Saturated Fat: 15.236g | Polyunsaturated Fat: 5.264g | Monounsaturated Fat: 20.692g | Trans Fat: 0.314g | Cholesterol: 188mg | Sodium: 1094mg | Potassium: 685mg | Fiber: 2.1g | Sugar: 2.61g | Vitamin A: 2920IU | Vitamin C: 5.3mg | Calcium: 72mg | Iron: 3.84mg