Chicken Ham and Mushroom Pie

Name: Chicken Ham and Mushroom Pie
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 200 g cubed roasted gammon; 3 boneless chicken thighs; 150 g mushrooms; 1 pack ready rolled pastry; 2/3 pint bechamel sauce (see other recipie); 2 tsp chicken gravy granules; 2 tsp thyme; 1 oz butter; 1 egg to glaze pastry top

Mary Bunka @marybunka76

Nottingham England

I found I had some leftovers from a gammon joint i roasted. So I decided to cube it up and make it go round again in this savory pie. #mycookbook

Mary Bunka @marybunka76

Nottingham England

I found I had some leftovers from a gammon joint i roasted. So I decided to cube it up and make it go round again in this savory pie. #mycookbook

Saved

Ingredients

1hr

4 servings

200 gcubed roasted gammon
3boneless chicken thighs
150 gmushrooms
1 packready rolled pastry
2/3 pintbechamel sauce (see other recipie)
2 tspchicken gravy granules
2 tspthyme
1 ozbutter
1egg to glaze pastry top

Saved

Steps

1hr

1

In a frying pan add the butter and mushrooms. Chop the chicken thighs to bite size chunks and add them to the pan. Add the thyme.
2

In a separate pan make the bechamel up. Don't forget to season it with black pepper and a dash of nutmeg. Stir in the chicken gravy granules. Pour in the chicken and mushrooms pan as well as the chopped gammon chunks and stir together.
3

If you need a really substantial pie filling you could add some diced carrot or some frozen peas to the pie filling to bulk it out.
4

Assemble the pie and glaze it with a beaten egg. Sometimes I let my youngest make some pie decorations with pastry trimmings. My pie dish works better for me if I use a pie whistle to support the centre, as well as making steam holes in the top.
5

Bake off in the oven for 35 is minutes (when the pastry has come to look golden brown). Take it out of the oven and let it cool for 5 mins before you serve. I put this with mash and some vegetables such as sweetheart cabbage.