In a saucepan bring the white wine stock and mushroom liquor if using to a gentle simmer then add the chicken breasts cover with a lid and poach for 15 minutes on the lowest heat. On a lightly floured surface roll out the pastry flat and trim of a strip to line the rim of the pie.

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When rolling pastry make sure that the surface is well floured and that you keep moving the pastry around to make sure it isnt.

Chicken and ham pie recipes. Put the pepper flour and nutmeg into a plastic bag put in the diced chicken and give it a good shake so each piece of chicken is well coated. Remove from the heat. Add the leeks to the pan and cook for another 15 minutes until they are soft.

Drop in the butter and flour in little bits and whisk it. Meanwhile chop or shred your choice the chicken into small chunks cut the ham into 1 batons. Fill a pie dish with the chicken pieces cut into manageable chunks the ham and the hard boiled eggs coarsely chopped.

Add the chicken thighs bring back to a simmer and cook gently for 25 minutes. Place the chicken breasts in a saucepan of cold water seasoned with salt and pepper. Pour the filling into the pastry and brush the edges with the beaten egg.

But a marmalade glaze on the pastry casing of my cockentrice pie. Pour the mixture into a pie dish of about 28 cm 11 inches diameter. Remove from the liquid allow to cool slightly then chop into 2cm.

Cut the chicken into about half inch cubes and the ham into 1cm 12in strips. Cover with a lid and bring to the boil. Puff Pastry Pie with Chicken Ham Mushroom Tips.

Remove the chicken from the water and cut into small chunks ad use in place of the leftover chicken. Take off the heat and stir in the chicken ham and peas. Turn off the heat and leave the chicken to cool in the water.

Genius as it turned out. Roll out one sheet of the pastry and lay it over the dish. Add salt pepper and nutmeg to taste.

Grease a pie dish. Stir the chicken ham and parsley into the leek mixture then stir through the crème fraîche. Chicken and turkey with added water.

Simmer for a 1-2 minutes until thickened and the sauce coats the chicken. Put a pie funnel in the centre. Adjust the taste again adding more salt pepper and nutmeg if necessary.

This easy creamy chicken and ham pie recipe with crispy golden pastry is a family favourite and comfort food at its best. Strain the chickens cooking liquid reduce it to about 12 pint 275ml by boiling. Unroll the puff pastry disc and cover the pie.

Place in a saucepan and pour on the chicken stock. Roll out the other sheet of pastry. Recipe for a rather special chicken and ham pie.

240ml1 cup dry cider. When the leek sauce has cooled sufficiently stir in the chicken and ham. Slice the chicken thighs into bite-sized pieces dont worry if theyre not completely cooked through.

180 ml⅔ cup chicken stock or make it up with water and three stock cubestsps as. Bring the stock to a simmer and allow to infuse over a low heat for 5 minutes. Mix the chicken shallots garlic and the ham into the sauce.

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