Leftover Chicken and Ham Pie

Name: Leftover Chicken and Ham Pie
Yield: 6-8 Servings
Cuisine: British
Ingredients: EITHER 375g Shop-Bought Puff Pastry; OR 125g Plain Flour; 125 g Unsalted Butter (Room temp, cubed); 75 ml Cold Water; 1/2 tsp salt; 320 g Leftover Cooked Chicken (shredded); 90 g Leftover Cooked Ham/Bacon (chopped); 30 g Unsalted Butter; 35 g Plain Flour; 300 ml Chicken Stock; 125 ml Double Cream; 4 Chestnut or Button Mushrooms (diced); 2 Spring Onions (finely chopped); 1 tbsp Mixed Herbs; 1 Egg Yolk (beaten)

Emma Kent @cook_17148791

I’ve made this recipe for years, and everyone seems to love it!
Using the leftovers from our Sunday roast I devised this delicious, cheap, rich recipe to please the whole family.
For a lighter option, use Greek yogurt instead of cream and a light pastry brand.

Emma Kent @cook_17148791

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Ingredients

6-8 Servings

Pastry
EITHER 375g Shop-Bought Puff Pastry
OR 125g Plain Flour
125 gUnsalted Butter (Room temp, cubed)
75 mlCold Water
1/2 tspsalt
Filling
320 gLeftover Cooked Chicken (shredded)
90 gLeftover Cooked Ham/Bacon (chopped)
30 gUnsalted Butter
35 gPlain Flour
300 mlChicken Stock
125 mlDouble Cream
4Chestnut or Button Mushrooms (diced)
2Spring Onions (finely chopped)
1 tbspMixed Herbs
1Egg Yolk (beaten)

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Steps

1

Preheat oven to 180c fan/350f/gas 4. Line a large baking tray with baking paper. If making pastry, proceed to step 4 before starting to make the filling. If using shop bought pastry, start at step 2.
2

Melt the butter on medium heat in a saucepan then beat in the flour. Cook this for a minute or two to cook out the flour taste a little. Add the stock and whisk constantly for 2-3 minutes until thickened then whisk in the cream.
3

Fold in the spring onions and mushrooms and cook for 1 minute. Stir in the chicken, bacon, and cream and sprinkle in the herbs. Season to taste. Remove from heat and allow to cool completely.
4

HOME MADE PASTRY, START HERE!! Rub the butter into the flour using fingertips until all the flour has turned pale yellow but there are still chunks of butter larger than breadcrumbs. Stir in the flour. Use a wooden spoon to very gradually mix in the water until it starts to form together. Very quickly press the dough into a ball, wrap in cling film and chill in the fridge for at least 20 minutes.
5

On a lightly floured surface, roll out the pastry into a 30 x 33 cm rectangle. Cut this rectangle in half lengthways and place one half onto the prepared baking tray. Gently fold the other pastry in half and make cuts in the folded side about 1cm apart, leaving a 1cm border.
6

Spoon the cooled filling onto the pastry on the tray, leaving a 1cm border of pastry around the edges. Open the folded pastry back out and gently place it over the filling. Crimp all around the edges with a fork.
7

Brush the top of the pastry with the egg yolk. Sprinkle the top of the pastry with more mixed herbs and black pepper (optional).
8

Bake for 25-30 minutes until puffed up and golden brown.
9

Enjoy!!