{"id":625,"date":"2023-12-26T12:08:37","date_gmt":"2023-12-26T13:08:37","guid":{"rendered":"http:\/\/dumpshop.me\/?p=625"},"modified":"2024-01-01T10:24:16","modified_gmt":"2024-01-01T10:24:16","slug":"chicken-and-ham-pie-2","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2023\/12\/26\/chicken-and-ham-pie-2\/","title":{"rendered":"Chicken and Ham Pie"},"content":{"rendered":"
Here I’ll show you the easiest and most delicious way to make a chicken and ham pie!<\/span><\/strong><\/span><\/p>\n At first thought, chicken and ham might seem like an odd combination. But it’s similar to chicken and bacon. It also happens to work perfectly in a pie! Follow me…<\/p>\n <\/p>\n For this recipe we’ll be using boneless skinless chicken thighs<\/strong>. This is much more preferable than using breast, as thigh is much fattier and more flavoursome. It’s also much more robust, which is necessary since it’s essentially going to get cooked 3 times. Unlike breast, it’ll still turn out nice and tender when the pie is done.<\/p>\n The first round of cooking is frying the chicken. Just focus on browning the chicken and developing flavour on the outside<\/strong>. It doesn’t need to be 100% cooked through at this point.<\/p>\n Leftover ham works great (I’m currently uploading this on Boxing Day with Christmas ham in the fridge!). Or you can pick up some thick-cut ham from the shops. Don’t use thin\/wafer-thin ham.<\/p>\n I know, me creating a recipe that doesn’t involve double\/heavy cream 😱 I feel like creme fraiche is much more suited to this recipe. The pie is pretty rich and this balances it out nicely. Just make sure it’s full fat<\/strong> and at room temp<\/strong>, otherwise, you risk it curdling when it hits the hot stock.<\/p>\n Other goodies in the filling include the gorgeous trio of celery<\/strong>, leek<\/strong> and carrot<\/strong>, alongside chicken stock<\/strong> thickened with butter<\/strong> and flour<\/strong> to create the sauce. Finally, we’re going in with a dollop of Dijon mustard<\/strong> for a boost of flavour and to pair with the ham, alongside a good helping of fresh parsley<\/strong>.<\/p>\n Process shots: add seasoned chicken to pan (photo 1), fry then remove (photo 2), fry celery, leek, carrot (photo 3), melt butter then stir in flour (photo 4), stir in stock (photo 5), stir in chicken, ham, mustard, creme fraiche, parsley and simmer (photo 6).<\/em><\/span><\/p>\n <\/p>\n We’re going to simmer the filling until it’s nice and thick. After, it’s important to let it cool in the baking dish<\/strong>. If it’s too hot, it’ll steam the pastry from underneath and cause it to go soggy. The filling needs to cool and form a skin across the top, which ensures a nice platform to add the pastry on top.<\/p>\n I actually love using shortcrust pastry for this pie, although you could use puff if you’d prefer. I go for store-bought for convenience and it works just fine!<\/p>\n Process shots: add filling to dish (photo 1), add pastry (photo 2), brush egg wash and slice steam holes (photo 3), bake (photo 4).<\/em><\/span><\/p>\n <\/p>\n With a Side<\/a> you can get 6 modest portions, or 4-5 without. Here I’ve served with Green Beans<\/a> and Boiled Baby Potatoes<\/a>.<\/p>\n For another delicious chicken pie recipe check out my Chicken and Mushroom Pie<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this chicken and ham pie shall we?!<\/strong><\/p>\n <\/p>\nChicken and Ham Pie Filling<\/strong><\/span><\/h2>\n
What cut of chicken is best to use?<\/em><\/h3>\n
What kind of ham is best to use?<\/em><\/h3>\n
Using Creme Fraiche<\/h3>\n
Chicken and Ham Pie<\/strong><\/span><\/h2>\n
What kind of pastry should I use?<\/em><\/h3>\n
Serving a Chicken and Ham Pie<\/strong><\/span><\/h2>\n
How to make Chicken and Ham Pie<\/span><\/strong> (Full Recipe & Video)<\/h2>\n