Name: Chicken & Ham pie
Yield: 4
Ingredients: 3 boneless and skinless chicken thighs; 3 carrots sliced; 3 potatoes peeled and cubed; 2 celery stalks chopped; 1 tsp dried thyme; 850 ml hot chicken stock; 50 g butter; 2 onions chopped; 50 g plain flour; 300 ml milk; 1 tbsp lemon juice; 4 slices of ham cut into strips; Homemade shortcrust pastry

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Yields4 Servings

3 boneless and skinless chicken thighs

3 carrots sliced

3 potatoes peeled and cubed

2 celery stalks chopped

1 tsp dried thyme

850 ml hot chicken stock

50 g butter

2 onions chopped

50 g plain flour

300 ml milk

1 tbsp lemon juice

4 slices of ham cut into strips

Homemade shortcrust pastry

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. Reserve 600ml's of the stock. You can freeze the rest

Rinse the pan, return to hear 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 and lemon juice

Mix together the chicken, vegetables and ham in a deep dish. Pour over the sauce and leave to cool

Preheat the oven to 200c GM6

Roll out the pastry and top the pie. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden

CategoryChicken

Ingredients