Ham with chicken pie
Prep:
30 mins
Cook:
50 mins
This simple family recipes is easy to make and fast to disappear.
For the filling
2 tbsp rapeseed oil
2 shallots, finely chopped
4 cherry tomatoes, halved
100g mushrooms, chopped
2 large chicken filets (or leftover cooked chicken/turkey)
2 ham (slices), chopped into small pieces
2 tbsp double cream
120 ml chicken stock
Fresh herbs (to taste)
For the pastry
200g plain flour
100g butter (cold)
Pinch of salt
Preheat the oven to 180°C / 350°F / Gas mark 4.
Fry the shallots, tomatoes and mushrooms in the oil until soft and add in the chicken and cook until just coloured.
Add the ham and season with pepper and a little salt.
Pour over the cream, add the stock and the herbs and bubble for a few minutes.
Meanwhile, make the pastry
Add the cubed butter to the flour, the salt and rub in the butter gently with your fingertips until the mixture resembles breadcrumbs.
Now add in a couple of tablespoons of cold water and bring it together so it forms a ball of dough.
Chill the pastry for 20 minutes, then roll it out over a lightly floured surface and layer into a pastry dish, pressing the pastry into the edges.
Allow the chicken mixture to cool slightly before pouring it over the pastry and fold over any excess pastry to form a lid.
Brush the pastry with a beaten egg and bake in the oven for about 30 minutes and golden.
Serves
4
Preparation Time
30 minutes
Cooking Time
50 minutes
Main ingredients
Dairy, Flour, Chicken, Vegetables, Stock/Broth
Recipe Type
Family Dinners, Pies
Level of Difficulty
Easy
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