Recipe of Perfect Leftover Chicken and Ham Pie

Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Easiest Way to Make Award-winning Leftover Chicken and Ham Pie. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Leftover Chicken and Ham Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Leftover Chicken and Ham Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Leftover Chicken and Ham Pie is 6-8 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Leftover Chicken and Ham Pie using 17 ingredients and 9 steps. Here is how you cook it.

I’ve made this recipe for years, and everyone seems to love it! Using the leftovers from our Sunday roast I devised this delicious, cheap, rich recipe to please the whole family. For a lighter option, use Greek yogurt instead of cream and a light pastry brand.

Ingredients and spices that need to be Take to make Leftover Chicken and Ham Pie:

1. Pastry
2. EITHER 375g Shop-Bought Puff Pastry
3. OR 125g Plain Flour
4. 125 g Unsalted Butter (Room temp, cubed)
5. 75 ml Cold Water
6. 1/2 tsp salt
7. Filling
8. 320 g Leftover Cooked Chicken (shredded)
9. 90 g Leftover Cooked Ham/Bacon (chopped)
10. 30 g Unsalted Butter
11. 35 g Plain Flour
12. 300 ml Chicken Stock
13. 125 ml Double Cream
14. 4 Chestnut or Button Mushrooms (diced)
15. 2 Spring Onions (finely chopped)
16. 1 tbsp Mixed Herbs
17. 1 Egg Yolk (beaten)

Instructions to make to make Leftover Chicken and Ham Pie

1. Preheat oven to 180c fan/350f/gas 4. Line a large baking tray with baking paper. If making pastry, proceed to step 4 before starting to make the filling. If using shop bought pastry, start at step 2.
2. Melt the butter on medium heat in a saucepan then beat in the flour. Cook this for a minute or two to cook out the flour taste a little. Add the stock and whisk constantly for 2-3 minutes until thickened then whisk in the cream.
3. Fold in the spring onions and mushrooms and cook for 1 minute. Stir in the chicken, bacon, and cream and sprinkle in the herbs. Season to taste. Remove from heat and allow to cool completely.
4. HOME MADE PASTRY, START HERE!! Rub the butter into the flour using fingertips until all the flour has turned pale yellow but there are still chunks of butter larger than breadcrumbs. Stir in the flour. Use a wooden spoon to very gradually mix in the water until it starts to form together. Very quickly press the dough into a ball, wrap in cling film and chill in the fridge for at least 20 minutes.
5. On a lightly floured surface, roll out the pastry into a 30 x 33 cm rectangle. Cut this rectangle in half lengthways and place one half onto the prepared baking tray. Gently fold the other pastry in half and make cuts in the folded side about 1cm apart, leaving a 1cm border.
6. Spoon the cooled filling onto the pastry on the tray, leaving a 1cm border of pastry around the edges. Open the folded pastry back out and gently place it over the filling. Crimp all around the edges with a fork.
7. Brush the top of the pastry with the egg yolk. Sprinkle the top of the pastry with more mixed herbs and black pepper (optional).
8. Bake for 25-30 minutes until puffed up and golden brown.
9. Enjoy!!

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