Chicken and Ham Pie
Serves 4-6
450g (1lb) Cooked Chicken
300 ml (½ pint) Chicken stock
110g (4oz) Cooked Ham
225g (8oz) Puff Pastry
160g (6oz) Carrots
1 Onion
150 ml (¼ pint) Milk
150 ml (¼ pint) Single Cream
110g (4oz) Frozen Peas
25 g (1oz) Butter
1 Egg
3 tbsp Plain Flour
25g (1oz) Parsley
Ground Bay Leaves
Salt & Black Pepper
Peel and slice the carrots, cook in boiling water for 5-7 minutes, then drain.
Melt the butter and cook the chopped onion until transparent.
Dice the chicken and ham.
Mix with the chicken, ham, carrots, onions and peas in an ovenproof pie dish.
Add the flour gradually stirring in the chicken stock.
Bring to the boil, stirring continuously and simmer until thickened.
Stir in the milk, cream, parsley and a pinch of bay, season and heat without boiling for 2 minutes.
Pour the sauce into the pie dish.
Roll out the pastry on a floured surface, cut off a strip of pastry and place on the rim of the dish, moisten, then place the remaining pastry on top.
Trim the edges and press to seal.
Make a hole in the centre of the pastry to allow steam to escape.
Brush with beaten egg.
Bake at 190°C; 375°F: Gas 5 for 40 minutes, until the pastry is cooked.
Serve hot.
As an alternative use button mushrooms instead of ham.
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