Chicken & Ham Pie | How to be Awesome on $20 a Day

Chicken and Ham Pie

Chicken & Ham Pie | How to be Awesome on $20 a Day

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. 

Chicken & Ham Pie | How to be Awesome on $20 a Day

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. 

Chicken & Ham Pie | How to be Awesome on $20 a Day

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.

Chicken & Ham Pie
Serves 4
This Chicken & Ham Pie is so good, you won't want to share it with anyone.
Write a review
Print
Prep Time
1 hr
Cook Time
1 hr
Prep Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 large carrot, peeled and chopped small
  2. 3 medium potatoes, peeled and cubed
  3. 1 stalk celery, chopped small
  4. 2 boneless skinless chicken breasts, cut into bite-size pieces
  5. 2 teaspoons fresh thyme leaves, divided
  6. Salt and pepper
  7. 850 ml chicken stock
  8. 50 grams butter
  9. 3 green onions, thinly sliced from the bottom up to the point where the green leaves split off
  10. 50 grams flour
  11. 300 ml whole milk
  12. 1 tablespoon lemon juice
  13. 2 tablespoons chopped fresh flat leaf parsley
  14. 150 grams thinly sliced ham, chopped
  15. 500 gram pack shortcrust pastry
  16. 1 egg, beaten
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle the flour over the butter and onions, and stir to combine. Cook for a minute or so until it starts to smell nutty.
  5. 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.
  6. Remove the sauce from the heat, and stir in the lemon juice, remaining thyme, parsley, and salt and pepper to taste.
  7. 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.
  8. Allow this mixture to cool ever so slightly while you preheat your oven to 200C or 400F.
  9. 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.
  10. Bake your pie for 25 minutes or until golden brown and bubbly.
  11. Allow to cool for at least 10 minutes before serving.
Adapted from BBC Good Food
Adapted from BBC Good Food
http://awesomeon20.com/
Red Currant Glazed Ham | How to be Awesome on $20 a Day
« Previous
 
Next »
Awesome in September
Glazed Carrots from Awesome on 20

Glazed Carrots

Glazed Carrots from Awesome on 20

I woke up one morning toward the beginning of the month in a delusional state thinking finally, this year would be the year I’d get healthy. I’d try new things, get my act together, and stop being squishy. About two weeks later, I was just generally pissed off at the lack of fun I was having eating good food. One idea stuck, though, and that was to try a new vegetable every month.

I basically hate vegetables, which makes this whole health thing a lot more difficult. I’ve heard every trick about how to learn to love veggies. They never work. I just can’t seem to enjoy them. There’s probably a diagnosis in the DSM for my condition. Until a drug company spends a bazillion dollars inventing a pill that will make me love vegetables, I just don’t think it’s going to happen. 

Glazed Carrots from Awesome on 20

With that being said, I think these carrots would probably be totally awesome for people who like carrots. I didn’t hate them and want to spit them out. I ate my entire serving without cringing, and from me, that’s high praise indeed. Of course, I made the carrots even sweeter by cooking them in a bit of syrup. It’s a good idea, trust me.

I used fresh carrots, simmered them in salted water for about 20 minutes (longer if you like your carrots softer like my husband does), then added some syrup, whatever is in your pantry will work. I used butter flavored pancake syrup because I thought that sounded tasty, but maple syrup or even corn syrup could work. Crank up the heat and let most of the liquid evaporate. Just keep tossing your carrots until they’re coated in the sticky syrup. Put them next to some meatloaf and mashed potatoes, and you’re golden.

Glazed Carrots from Awesome on 20

Once a month, I’ll try and share a new vegetable recipe with you. I probably won’t like it that much, but I’m going to try it anyway. I’m hoping I’ll be pleasantly surprised and that you veggie lovers can finally find something you think is awesome on this blog. It’ll be fun!

Glazed Carrots
Serves 4
Healthy carrots made a bit sweet by glazing them in sticky syrup.
Write a review
Print
Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 6 carrots, peeled and sliced 1/4 inch thick
  2. 1/2 cup water
  3. 3 to 4 tablespoons syrup
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon cinnamon
Instructions
  1. Add all ingredients to a skillet and bring water to a boil. Reduce heat and simmer for about 20 or until your carrots reach desired tenderness.
  2. Turn heat to high and boil rapidly, stirring carrots frequently until all the water has evaporated and you're left with a sticky glaze that's turned slightly brown.
  3. Serve immediately and pretend to be healthy for a night.
Adapted from The Unofficial Harry Potter Cookbook Presents: A Magical Christmas Menu
Adapted from The Unofficial Harry Potter Cookbook Presents: A Magical Christmas Menu
http://awesomeon20.com/
Chocolate Cinnamon Bread from Awesome on 20
« Previous
 
Next »
Related Posts Plugin for WordPress, Blogger...