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Chicken and Ham Pie - For Farmers
Chicken and Ham Pie - For Farmers
By Morrisons
Published on 11 February 2020
A traditional favourite, this chicken and ham pie with leeks is everything a pie should be. In this recipe, we've included dairy products from our For Farmers range. Every time you buy something from this range, we give money directly to selected farmers to help keep the British farming industry alive. Time and servings
1 hr 35 minsTotal time
4Servings
45 minsPrep time
50 minsCooking time
Ingredients
- 1 egg, beaten, to glaze
- 100 ml of single cream
- 1 tbsp of sunflower oil
- 400 g of skinless chicken, cubed
- 300 g of leeks, sliced
- 30 g of plain flour
- 300 ml of chicken stock, made from cubes
- 350 g of shortcrust pastry
- 30 g of butter
- 200 g of cooked ham, diced
Method
Step 1
Heat the oil in a large pan and add the chicken, stir-fry for 5 minutes to seal on all sides. Add the ham and leeks, cover the pan with a tight-fitting lid and cook for 5 minutes.Step 2
Melt the butter in a pan and stir in the flour, cook for 1 minute then gradually add the stock. Cook, stirring, until the sauce has thickened, then stir in the cream. Pour over the chicken mixture and mix well. Remove from the heat and spoon into a pie dish.Step 3
Heat the oven to 200°C/180°C fan/Gas 6. Roll out the pastry on a lightly floured surface and cut a long thin strip to go around the edge of the pie dish. Dampen the rim of the dish and press the strip onto it. Use the remaining pastry to form a lid, lift onto the pie, pressing down well. Trim the edges.Step 4
Pinch with your finger and thumb all the way around the edge of the pie and make 2 small slits in the top. Decorate with any pastry trimmings by re-rolling and cutting out shapes.Step 5
Brush evenly with a beaten egg and bake for 40 minutes until the pastry is cooked through, well risen and a deep golden colour.