70 minutes
Embrace the comfort of traditional British cuisine with this hearty and delicious Chicken and Ham Pot Pie. Perfect for winding down after a busy day, this pie offers a warm and savory experience that's sure to satisfy.
Chicken Breasts, cubed
0 lb
Carrots, chopped
each
Potatoes, peeled and cubed
each
Celery Stalks, chopped
each
Fresh Thyme, chopped
teaspoons
0.25 fluid ounces
0 oz
Onions, chopped
each
Plain Flour
0 oz
0.25 fluid ounces
Lemon, juice of
each
Flat Leaf Parsley, chopped
tablespoons
Ham, cut into strips
slices
Shortcrust Pastry
0 oz
Egg, beaten
each
1. Poaching the Chicken and Vegetables
In a large pan, combine chicken, carrots, potatoes, celery, half the thyme, and seasoning. Add stock and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes. Place a colander over a bowl, strain the contents, and reserve 600ml of the stock (remaining stock can be frozen).
2. Crafting the Sauce
Rinse the pan, melt the butter over medium heat, and sauté onions until soft, about 5 minutes. Stir in flour, then gradually add reserved stock, whisking to create a smooth sauce. Pour in milk, simmer for 2 minutes, then remove from heat. Stir in the remaining thyme, lemon juice, and parsley. Season to taste.
3. Assembling the Pie
Preheat the oven to 200°C (400°F) or 180°C (350°F) for fan-assisted. In a deep 2.2-liter ovenproof dish, mix chicken, vegetables, and ham. Pour the sauce over the mixture and let it cool slightly.
4. Pastry Topping
Roll out pastry to extend 5cm beyond the dish's diameter. Cut a 2.5cm strip around the pastry edge. Brush the rim of the dish with beaten egg and press the strip onto it. Cover with the remaining pastry, seal edges, and trim excess. Crimp the pastry edge with a fork and vent the top with 4 slits. Brush with beaten egg and bake for 25-30 minutes, until golden and crisp.
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