Chicken and Ham Pie

How to Prepare Chicken and Ham Pie – Detailed Step-by-Step Guide

Comprehensive, easy-to-follow instructions along with ingredient quantities can be found in the recipe card located at the end of this article.

Step One

In a large, non-stick, flameproof dish or pan, melt a tablespoon of butter over medium heat on the stovetop.

Step Two

Introduce the chicken to the pan and sauté for about 5 minutes, stirring frequently until it’s nicely browned. It doesn’t have to be cooked through, just achieve a good color on the outside.

Step Three

Next, add the onions and continue to fry for another 5 minutes, stirring often.

Step Four

Then, mix in the stock, cream, mustard, tarragon, and a generous sprinkle of black pepper.

Step Five

Allow the mixture to simmer for 20 minutes, stirring now and then, until you achieve a thick sauce. If it remains too thin, continue to simmer a bit longer.

Step Six

Stir in the ham and peas until well combined.

Step Seven

Cook for another 5 minutes, stirring occasionally.

Step Eight

Remove from heat as you prepare the pastry. It will thicken while it cools. Your pastry package may recommend that the filling is cooled for best results, but it’s perfectly fine to just let it sit while you get the pastry ready; it doesn’t have to be cold.

Step Nine

On a lightly floured surface, roll out the pastry into two squares. One should be large enough to line the bottom and sides of your baking tin with some overhang. The second piece needs to be sufficient to cover the top.

Step Ten

Preheat your oven to 180 degrees C (fan oven) and grease the bottom and sides of your baking tin with either butter or margarine.

Step Eleven

Place the larger pastry square into the tin, pressing it against the bottom and sides, ensuring some hangs over the edge. If there are any tears, simply tear a bit from the overhang and patch it; it doesn’t need to be perfect since this portion will be inside.

Step Twelve

Spoon in the filling, filling it to the top if possible, and it’s even better if it mounds a bit.

Step Thirteen

Gently place the pastry lid on top.

Step Fourteen

Seal the edges by pinching the overhanging bits together firmly around the rim of the tin with your fingers.

Step Fifteen

Carefully trim any excess by running a sharp knife along the outer edge of the tin.

Step Sixteen

Beat an egg in a small bowl.

Step Seventeen

Using a pastry brush, thoroughly apply the beaten egg to the top of the pie.

Step Eighteen

With a knife, cut two holes in the center of the pastry.

Step Nineteen

Transfer the dish to the preheated oven and bake for 30 minutes until it turns golden brown. You should see the sauce bubbling through the holes.

Step Twenty

Once done, take it out of the oven and let it rest for a few minutes before serving with care.