Well I couldn’t resist, and used some of the left over Marmalade-Glazed Ginger Ham I cooked this week to make a chicken and ham pie (with some added mushrooms) for a quick and easy Sunday night tea.
This pie is great for using up leftover chicken (or turkey!) but on this occasion I used a frozen chicken breast and jus-rol pastry to speed things up. I normally like to make my own pastry but I think I can be forgiven this close to Christmas! At least all the present shopping is done anyhow!
Chicken, Ham and Mushroom Pie – Serves 2 (generously)
- 1 chicken breast – or some left-over chicken, chopped
- 2 thick slices of gammon
- 4 large chestnut mushrooms
- 3 shallots, finely chopped
- A little butter and flour (for thickening)
- 200 ml vegetable or chicken stock
- Dried tarragon
- 1 tsp English Mustard
- 1 pack jus-rol shortcrust pastry (or home-made of course!)
Fry the shallots, chop the chicken into cubes and brown it in the pan. Chop the ham and add to the shallots and chicken. Add the stock, diced mushrooms, a sprinkle of tarragon and stir in the mustard. Leave to bubble away for half an hour, or until the chicken is cooked through.
If the sauce needs thickening, make a roux with a teaspoon of soft butter blended will with some plain flour. Stir this in to thicken the sauce up. Leave to cool if making in advance.
When you’re ready to make the pie, line a pie dish with pastry and fill the dish up with the filling, adding a little of the sauce. Some people blind bake the case first which is fine, but I like the contrast between the crispy top case and the soggier pastry on the bottom.
Place the top on the pie and pinch the edges together well. Top with a pastry decoration of your choice (holly leaves are nice and festive), brush with milk and bake in a 180 degrees c preheated over for 30 mins or until golden.
Serve with some buttered greens and enjoy!
Happy Pre-Christmas week! I’ll be off home to Somerset on Wednesday – can’t wait to use a nice big kitchen instead of my pokey little one.