Best Four Twenty Chicken Ham Pie Recipes
CHICKEN AND HAM PIE
This easy creamy chicken and ham pie recipe with crispy golden pastry is a family favourite, and comfort food at it's best!
Provided by Robyn
Categories dinner
Time 3h15m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 762 kcal, Carbohydrate 31 g, Protein 33 g, Fat 56 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 282 mg, Sodium 939 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN & HAM PIE
When you need something warm and comforting after a long day, there's nothing like a proper British pie
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 778 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.86 milligram of sodium
CHICKEN, HAM, AND TARRAGON PIE
The ultimate comforting supper, bursting with flavorsome vegetables and a rich herby gravy. You can either use some of the pre-frozen chicken filling , in which case thaw it, then assemble the pie and eat straight away. Alternatively, you can make the filling, let cool, and assemble the pie, then freeze the whole thing uncooked ready to defrost and bake in the oven at a later date.
Provided by Ghillie James
Categories Chicken Herb Poultry Kid-Friendly Dinner Meat Ham Fall Winter Tarragon Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Roll out the pastry on a floured counter and, using your pie dish as a template, cut out a piece to generously fit the top. From the trimmings, cut a 3/4-inch wide strip (it can be in pieces) to fit around the rim of the dish. Dampen the edges and stick the strips in place around the rim.
- Mix the ham and tarragon into the chicken filling, then spoon this into the dish. Dampen the top of the pastry strip and place the pastry round on top. Trim the edges and press down gently. Decorate the top if you wish with pastry shapes made from the trimmings, then brush with the beaten egg and make a small slit in the top for a steam hole. Either freeze or cook within 4 hours (keep the pie in the fridge).
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