Chicken & Ham pie

LornaBy Lorna    

April 17, 2015


3 boneless and skinless chicken thighs

3 carrots sliced

3 potatoes peeled and cubed

2 celery stalks chopped

1tsp dried thyme

850ml hot chicken stock

50g butter

2 onions chopped

50g plain flour

300 ml milk

1TBSP lemon juice

4 slices of ham cut into strips

Homemade shortcrust pastry


1Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning

2Add stock and bring to the boil

3Reduce heat, cover and cook gently for 15 minutes

4Set a colander over a large bowl, pour in the pan contents. Reserve 600ml's of the stock. You can freeze the rest

5Rinse the pan, return to hear and melt the butter. Cook the onions until soft, about 5 minutes.

6Stir 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

7Off the heat, stir in the remaining thyme and lemon juice

8Mix together the chicken, vegetables and ham in a deep dish. Pour over the sauce and leave to cool

9Preheat the oven to 200c GM6

10Roll 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