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
OLD ENGLISH POSH PICNIC RAISED CHICKEN AND HAM PIE
I will not pretend that this pie is easy or quick to make, however, if you want to impress your friends or family with a sensational "posh" English raised pie then this is the recipe for you! Tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any Glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or anniversaries. The pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of "coffer" paste that was used to encase and protect meat whilst it cooked centuries ago - the pies then being called "coffyns"! The pastry is shaped by hand whilst it is still warm, and is excellent for using with intricate pie moulds - the technique is known as "hand raised" and pies made this way are called "raised pies". The pastry is easy to make, but MUST be kept warm whilst you are using it - I keep mine warm over a pan of simmering water. This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies. (Preparation time includes the one day needed for the pie to cool down and then for jellied stock to be added, and then allowing for the jellied stock to set.)
Provided by French Tart
Categories Savory Pies
Time P1DT2h30m
Yield 1 Hand Raised Chicken and Ham Pie, 8-10 serving(s)
Number Of Ingredients 21
Steps:
- HOT WATER CRUST PASTRY.
- Sift the flour and salt into a bowl, making a well in the centre.
- Place the water, butter and lard into a saucepan, when the butter and lard has melted bring it all to the boil. Take off the heat.
- Pour the mixture into the centre of the flour. Working very quickly, mix with a wooden spoon. Then knead with hands to produce a smooth and elastic dough. Allow to rest in a warm place for 15 to 20 minutes.
- (This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould. I keep mine in a small pan over gently simmering water.).
- Proceed with your recipe, as below.
- PIE FILLING.
- Place all the pie-filling ingredients in to a large mixing bowl, including the herbs, spices and seasonings. Mix thoroughly with your hands - it's messy, but it's the best way to get everything well amalgamated!
- JELLIED STOCK.
- Heat the chicken or vegetable stock. Mix the gelatine with a little cold water until it is spongy and smooth, gradually add the hot stock to the gelatine and mix thoroughly. Set aside until it is needed.
- MAKING THE PIE.
- Grease an 8" round loose-bottom pie/cake tin or a special decorative pie mould - grease it liberally with melted butter or lard.
- Pre-heat the oven to 180C/350F/Gas Mark 3.
- Take two-thirds of the warm pastry, form into a large, flat disc and put in the bottom of the tin or pie mould. Gently press and mould until the pastry covers the base and sides of the tin, keeping it as even as possible.
- Fill the pastry pie case with the pie filling mixture - packing it down well.
- Moisten the top edges of the pastry with the beaten egg. Roll out the remaining pastry and cut a circle or oblong to fit the top of the tin. Place over the filling and seal the edges, without pressing the pastry down too heavily. Trim the edges. Make a hole in the top centre of the pie and use any pastry trimmings to make pastry leaves and decorative trimmings. Press these onto the top of the pie and glaze the whole thing with beaten egg.
- Now lay a sheet of foil over the top and bake for 2 hours, then remove from the oven. Leave the pie for 30-45 minutes to firm up, then turn up the oven temperature to 190C/375F/Gas Mark 5. Carefully remove the pie from the tin and brush the pastry all over with the remaining beaten egg. If the sides show any sign of bulging, encircle the pie with a band of silicone paper (parchment) and tie with string.
- Return the pie to the oven and as the pastry continues baking it will firm up (if you used the paper, you will gradually be able to peel it away, but add a little more egg to the unglazed parts) and all the pastry will brown - it will take approximately 30 minutes. As the top will brown before the sides, it will need to be protected with foil while the sides finish browning.
- When the pie is a glowing golden colour, remove from the oven, leave to cool, then cover and chill.
- Meanwhile have the jellied stock warmed slightly (by sitting it in a bowl of hot water), then cool it to the syrupy stage and pour it into the pie very gradually through a funnel, in to the centre steam hole (as much as it will take). Chill again to give the jelly a chance to set and then - believe it or not - it's ready to serve!
- Serve with assorted fresh salads, pickles, mustard, chutney and relishes. Will pie keep for up to 5 days in a cool place or the fridge.
- This freezes very well, defrost overnight, sitting the pie on a wire rack to avoid the pastry becoming soggy.
- Wrap the pie for a picnic in greaseproof paper and cut the pie into slices when you arrive at your destination.
CHICKEN AND HAM PIE
Chicken and ham pie with a creamy filling
Provided by john86
Time 1h40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Roughly chop 2 shallots and 2 garlic cloves into chunks. Add to a saucepan with the milk, bay leaves and 1 tablespoon of the tarragon. Bring to the boil, remove from the heat and allow to infuse for 20 minutes. Strain the milk and discard the vegetables and herbs.
- Melt a knob of butter in another pan over a medium heat. Finely dice the remaining shallots and garlic then add to the melted butter with the chicken and the remaining tarragon. Cook until the shallots are soft and the chicken is approximately half cooked through.
- Melt 50g of butter in another pan. Add the flour and whisk into a paste to create a roux. Cook the paste for about 2 minutes. Slowly add the milk and the stock in small doses, whisking constantly. You will end up with a milky sauce that is free from lumps. Reduce down until you have a thick, creamy sauce and season with salt and pepper to taste. Mix the chicken, shallots, garlic and the ham into the sauce.
- Grease a pie dish. Roll out one sheet of the pastry and lay it over the dish. pour the filling into the pastry and brush the edges with the beaten egg. Roll out the other sheet of pastry and lay it across the top. Press down the edges to seal the pie, trim off the excess and brush the top of the pie with egg. Make a slit in the top of the pastry with a knife.
- Cook the pie in the oven (200C/180C fan assisted) for approximately 40 minutes or until the top of the pie is golden brown.
CHICKEN, HAM AND LEEK PIE
This is adapted from a recipe I found on a website called Irish Abroad. Posted for ZWT 8 Great Britain/Ireland
Provided by AlaskaPam
Categories Savory Pies
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Take the chicken off the bone in large pieces. In a deep dish pie plate,
- make alternate layers of chicken, ham and leeks.
- 2. In a saucepan over medium heat melt the butter and add the onions. Saute
- until the onions are soft. Stir in the flour and mustard and cook for a few
- minutes. Slowy add the chicken broth and cream, stirring until it is thickened.
- Pour the sauce over the chicken, ham and leeks in the pie pan.
- 3. Roll out the pie crust until it is slightly larger than the pie plate.
- Dampen the edges of the pie plate and cover with the pie crust. Crimp the edges
- and cut holes for steam.
- 4. Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to
- 30 minutes.
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CHICKEN AND HAM PIE RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
- Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate.
- Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened.
- Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.
PROPER CHICKEN PIE | JAMIE OLIVER RECIPES
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- Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
- Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden.
- Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery.
EASY CHICKEN AND HAM PIE - MRS JONES'S KITCHEN
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4.2/5 (5)Total Time 3 hrs 15 minsCategory DinnerPublished 2021-05-19
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LEFTOVER CHICKEN AND HAM PIE WITH MUSHROOMS - FOODLE …
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- Slice the mushsrooms then fry them gently in the butter until they start to soften and release their moisture.
CHICKEN, HAM AND MUSTARD LATTICE PIE - DELICIOUS. MAGAZINE
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- To make the pastry, put the flour, salt and butter in the bowl of a food processor and pulse until the mixture resembles fine crumbs. Add the beaten eggs and 2 tbsp iced water and pulse until the mixture starts to come together into a ball, adding a little more water if needed. (Alternatively, put the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine crumbs before adding the egg and 2 tbsp iced water, adding more if needed.) Turn out onto a lightly floured work surface and knead until smooth. Wrap and chill in the fridge for 30 minutes to rest.
- Meanwhile, heat the oven to 200°C/180°C fan/gas 6 and put a baking sheet in the oven. Heat the oil in a large frying pan over a medium heat. Working in batches, fry the chicken for 2-3 minutes on each side until browned and cooked through. Remove from the pan and set aside.
- Wipe the pan clean, then return to a medium heat. Add the butter, garlic and leeks and cook for 8-10 minutes until starting to soften. Stir in the flour, then gradually add the stock, whisking continuously to stop lumps forming. When you have added all the stock and the mixture has thickened (about 4-5 minutes), stir in the cream and both mustards, followed by the chicken and ham. Season lightly with salt and pepper, then set aside to cool (see tips).
EASY CHICKEN AND HAM PIE (WITH PUFF PASTRY) - WHERE IS MY SPOON
From whereismyspoon.co
- Place the chicken breasts in a pot, cover with water. Add peppercorns, bay leaves, allspice. Bring to a boil, add a little sea salt and the stock cube, turn the heat down, simmer for about 10 minutes or until the chicken breasts are cooked through. Add the frozen peas during the last 3 minutes of the cooking time. If using leftover chicken remove the skin and the bones (if necessary), chop the meat. Defrost the peas and set aside.
- Lift the chicken from the water, let cool for a about 5 minutes. Chop into 2 cm/ 0.7 inch cubes. Chop the ham into small cubes as well. Drain the peas reserving the cooking water. Discard the spices.
PUFF PASTRY PIE WITH CHICKEN, HAM & MUSHROOM - FEAST GLORIOUS …
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- Chop 2 Onions and add them to a large frying pan with 40g Salted Butter, 1 tbsp Olive Oil and 1 tbsp Sea Salt Flakes.
CREAMY CHICKEN AND HAM PIE - GAV'S KITCHEN – FREE EASY …
From recipesformen.com
- Chop the chicken and ham into small pieces and place in a pie dish. Then fry the mushrooms and onion together in a skillet in some butter and place aside in the pie dish.
- Melt the butter in a saucepan and sauté the garlic in it for about a minute. Then add the flour and slowly add the milk on a low heat, whisking to get rid of any lumps. Add the white wine and then bring to a simmer until the sauce thickens.
- Then add the hot chicken stock and simmer again until the sauce has thickened again. Season with salt and pepper to taste and add the leaves of the thyme and rosemary sprigs, nicely chopped. Then finally add the cream, stirring all the time and remove from the heat.
CHICKEN, HAM & LEEK PIE - BEST RECIPES UK
From bestrecipesuk.com
- Place the chicken stock into a lidded saucepan, add the chicken breasts and bring to a low simmer. Cover with the lid and simmer for 10 minutes, remove the chicken and place on a plate. Pour the stock into a jug and set aside.
- Melt 25g of the butter in a large saucepan over a low heat, add the leeks and fry gently for two minutes, stir occasionally until softened. Add the garlic and cook for a further minute and then add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
- Gradually pour the milk into the pan, just a little at a time, stirring well between each pour. Slowly add 250ml of the reserved stock and the wine, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
CHICKEN, HAM AND LEEK PIE RECIPE - BBC FOOD
From bbc.co.uk
- To make the filling, put the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings.
- Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Add the leeks and cook for 15 minutes until soft.
- Strain the stock into a clean bowl, and set aside the chicken and leeks to cool. When cool enough to handle, pull the chicken off the bones and set aside on a plate.
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