Chicken and Ham Pie Recipe
Chicken and Ham Pie
 Prep Time ~ 30 mins | Cooking Time ~ 70 mins |
 Approx Cost ~ £10 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Ingredients
50g / 2oz butter
3 tablespoons plain flour
150ml / ¼ pint milk
300ml / ½ pint chicken stock
2 tablespoons cornflour
2 tablespoons water
175g / 6oz button mushrooms, sliced
225g / 8oz ham, diced
450g / 1lb cooked chicken, cut into strips
1 tablespoon chopped fresh parsley
Pinch ground nutmeg
Salt and pepper
1 x 375g packet frozen puff pastry, thawed
1 egg beaten
Method
- Melt the butter in a large saucepan, stir in the flour and cook for 2 - 3 minutes.
- Gradually stir in the stock and milk.
- Mix the cornflour with the water, stir into the sauce and simmer for 2 minutes.
- Stir in the mushrooms, ham, chicken, parsley, nutmeg, salt and pepper and simmer for a further 5 minutes.
- Pour the mixture into an ovenproof dish and allow to go cold.
- Roll out the pastry thinly and use it to cover the pie, sealing the edges with water. Use the pastry trimmings to make leaves to garnish the pie.
- To freeze: open freeze for 3 - 4 hours then cover and return to the freezer.
- To serve: unwrap the frozen pie and brush with beaten egg. From frozen cook in a preheated oven at 200C, 400F, Gas 6 for 20 - 30 minutes or until the pastry is well risen. Reduce heat to 180C, 350F, Gas 4 and cook for a further 30 minutes.