How to Cook Chicken and Ham Pot Pie

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How to Cook Chicken and Ham Pot Pie Recipe
16 Steps
Ingredients
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Put chicken, stock, cream, celery, leeks, potatoes, garlic and ham to a large pan. Bring to the boil, reduce the heat, cover and simmer for about 20-25 mins until chicken is tender.

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Pour the pan contents into a colander set over a heatproof jug. You will need 250ml of liquid. Make up the quantity using extra cream if required. Alow to cool slightly while you make the roux.

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Clean and dry the pan, add the butter and melt gently over a moderate heat. Stir in the flour until thoroughly combined, and cook for a few mins but do not let the mixture colour.

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Stir in the poaching liquid, about a third at a time, heating and stirring well between additions, until the mixture is thick, smooth and velvety. Stir in the parsley, then add salt and pepper.

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Stir in the cooked chicken and veg and toss gently in the sauce until well coated. Spoon into a oven proof pot. Cool for at least 10 mins, ideally cool compleatly and chill in the fridge.

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Preheat the oven 220C/425F/Gas 7.

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Cut out the pastry and cover the pie, making sure your pastry doesn't touch the mixture. Cut some leaves for decoration and put a 1cm hole into the centre to allow to breath.

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Mix the egg yolk with a splash of milk and egg wash the pastry lid.

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Cook for 25-30 mins or until the pastry is golden and risen.

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