Chicken and Ham Pie

How to Create Chicken and Ham Pie– Step-by-Step Guidelines

Complete, easy-to-understand guidelines and measurements can be found in the recipe card at the bottom of this entry.

Step One

Heat a tablespoon of butter in a sizable, non-stick, flame-resistant dish or skillet over medium heat on the hob.

Step Two

Incorporate the chicken and sauté for 5 minutes, stirring frequently until it turns golden. It doesn’t have to be cooked all the way through, just browned on the outside.

Step Three

Add the onions and sauté for another 5 minutes, stirring regularly.

Step Four

Stir in the stock, cream, mustard, tarragon, and a generous pinch of black pepper.

Step Five

Simmer for 20 minutes, stirring now and then until a nice thick sauce forms. If the sauce remains too thin, simmer a little longer.

Step Six

Integrate the ham and peas, stirring thoroughly.

Step Seven

Cook for 5 minutes, stirring occasionally.

Step Eight

Take off the heat while you get the pastry ready. It will become thicker as it cools. Your pastry package might mention that it performs better if the pie filling is cool, but allowing it to sit while you prepare the pastry is perfectly fine; it certainly doesn’t have to be cold.

Step Nine

On a lightly floured area, roll out the pastry into two squares. One should be large enough to fit the bottom and sides of the dish with a little overhang. The second should be ample to cover the top.

Step Ten

Preheat the oven to 180 degrees C (fan-assisted) and grease the base and sides of your baking dish with butter or margarine.

Step Eleven

Place the larger pastry square into the dish and press it into the bottom and sides while allowing some to hang over. If there are any tears, simply tear off a small piece from an overhang and patch it; this will all be inside, so perfection isn’t necessary.

Step Twelve

Spoon in the pie filling, filling it to the brim if feasible. Even better if it piles up a bit.

Step Thirteen

Lightly cover with the pastry lid.

Step Fourteen

Firmly pinch the edges and the overhanging bits together by squeezing around the edges of the dish with your fingers.

Step Fifteen

Trim any excess by carefully running a sharp knife along the outer edge of the dish.

Step Sixteen

Whisk an egg in a small bowl.

Step Seventeen

Utilize a pastry brush to apply the beaten egg generously onto the top of the pie.

Step Eighteen

Use a knife to jab two holes in the center of the pastry.

Step Nineteen

Put it into the preheated oven and bake for 30 minutes until golden brown. You should be able to see the sauce bubbling through the openings.

Step Twenty

Take it out of the oven and let it rest for a few minutes before carefully serving.