Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, leftover chicken and ham pie. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Leftover Chicken and Ham Pie is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Leftover Chicken and Ham Pie is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have leftover chicken and ham pie using 17 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Leftover Chicken and Ham Pie:

1. Get Pastry
2. Make ready EITHER 375g Shop-Bought Puff Pastry
3. Get OR 125g Plain Flour
4. Take 125 g Unsalted Butter (Room temp, cubed)
5. Get 75 ml Cold Water
6. Prepare 1/2 tsp salt
7. Get Filling
8. Get 320 g Leftover Cooked Chicken (shredded)
9. Make ready 90 g Leftover Cooked Ham/Bacon (chopped)
10. Get 30 g Unsalted Butter
11. Make ready 35 g Plain Flour
12. Prepare 300 ml Chicken Stock
13. Get 125 ml Double Cream
14. Take 4 Chestnut or Button Mushrooms (diced)
15. Prepare 2 Spring Onions (finely chopped)
16. Take 1 tbsp Mixed Herbs
17. Take 1 Egg Yolk (beaten)

Instructions to make Leftover Chicken and Ham Pie:

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!!

So that is going to wrap it up with this exceptional food leftover chicken and ham pie recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!