Chicken & Ham pie

LornaAuthorLorna
00DifficultyIntermediate

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Yields1 Serving

 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

1

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

2
3
4

Add stock and bring to the boil

5
6
7

Reduce heat, cover and cook gently for 15 minutes

8
9
10
11

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

12
13
14

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

15
16
17
18

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

19
20
21

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

22
23
24
25

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

26
27
28
29

Preheat the oven to 200c GM6

30
31
32
33

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

Category

Ingredients

 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

Directions

1

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

2
3
4

Add stock and bring to the boil

5
6
7

Reduce heat, cover and cook gently for 15 minutes

8
9
10
11

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

12
13
14

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

15
16
17
18

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

19
20
21

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

22
23
24
25

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

26
27
28
29

Preheat the oven to 200c GM6

30
31
32
33

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

Chicken & Ham pie