We’ve had a dog for seven months now. Everybody said I would fall in love with her immediately, but by the end of the first week, she had eaten my diary, and a cookbook, shattered the glass in our living room door, and peed on the rug where I do my yoga. We did not hit it off early.
Since then, her behavior has improved, but she still can’t be trusted to be left alone within reach of our food. Once I spent a half our slicing cheese for an epic cheese board. Turns out I didn’t latch the kitchen door all the way. By the time I realized it was entirely too quiet in the living room, about a third of the cheese was gone.
The first time I made this Chicken and Ham Pie, we left the leftovers out on the counter to cool down a bit before stashing them in the fridge. Who left the kitchen door open? We’ll never know, but Eevee, naturally, did not fail to notice and took advantage of this opportunity to eat about half of the remaining pie. My complete disappointment at the lack of leftovers confirmed how much I really liked this pie. It’s unusual for me to love a recipe that’s loaded with vegetables and doesn’t have any cheese, but this Chicken and Ham Pie was crave worthy, so I had to make it again for you.
This is definitely a weekend dinner project. Nothing is complicated, but there are a few different elements, and the prep work is a little time consuming. I used store-bought shortcrust pastry to make things a little more simple, but if you want to really go all out, you could make your own.
This Chicken and Ham Pie will be closely guarded from marauding dogs. It’s just too good to share. But even though she’s mischievous sometimes, I think we’ll let the dog stay. I have to admit, she’s sorta awesome.
- 1 large carrot, peeled and chopped small
- 3 medium potatoes, peeled and cubed
- 1 stalk celery, chopped small
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 2 teaspoons fresh thyme leaves, divided
- Salt and pepper
- 850 ml chicken stock
- 50 grams butter
- 3 green onions, thinly sliced from the bottom up to the point where the green leaves split off
- 50 grams flour
- 300 ml whole milk
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh flat leaf parsley
- 150 grams thinly sliced ham, chopped
- 500 gram pack shortcrust pastry
- 1 egg, beaten
- Chop your carrot, potatoes, celery, and chicken and add it to a large pot. Add half your fresh thyme, and salt and pepper to taste. Add the chicken stock and place your pot over high heat to bring to a boil, then reduce heat, and simmer for 15 minutes.
- Place a colander over a large bowl, and drain your chicken and veg mixture, reserving the stock. Set the chicken and veg aside, and strain the stock into a large measuring cup. You'll need 600 ml, so either top up with water, or discard any excess.
- To the pot you were just cooking in, melt your butter over medium heat. Add the green onions and cook for a few minutes until tender.
- Sprinkle the flour over the butter and onions, and stir to combine. Cook for a minute or so until it starts to smell nutty.
- Slowly whisk your reserved chicken stock into your flour mixture a little at a time, making sure the mixture is lump-free before adding more. Add your milk, bring the mixture up to a simmer, and cook for two minutes.
- Remove the sauce from the heat, and stir in the lemon juice, remaining thyme, parsley, and salt and pepper to taste.
- Add your chopped ham, and your reserved chicken and veg to a pie plate or casserole and give it a little toss to mix it together. Pour your sauce over this. Mine went right up to the top of the pie pan.
- Allow this mixture to cool ever so slightly while you preheat your oven to 200C or 400F.
- When your oven is hot, unroll your pastry, and give it a light roll to make sure it will cover your pie pan. Cut a few thin strips off the end your your pastry, and press them around the edge of your pie pan. Use a pastry brush to brush a layer of your beaten egg onto the strips of pastry, then lay the rest of your pastry over your pie. Trim the edges, and press them into the rim of your pie plate to seal. Brush the top of the pastry with the beaten egg, and cut a few slits into the pastry to vent steam.
- Bake your pie for 25 minutes or until golden brown and bubbly.
- Allow to cool for at least 10 minutes before serving.