Leftover Chicken and Ham Pie. If you've got some chicken we'll show you how to hook it up into one dank ass pie (to steal a line from my kids). SUBSCRIBE TO SAM THE COOKING GUY. Anytime you find yourself with leftover chicken, consider it a blessing.
Chicken, peas and ham: If cooking the chicken for the pie, start by placing the chicken breasts in a soup pot.
Serve the ham and chicken pie immediately.
Leftovers still taste delicious, but the pastry will not be crispy anymore.
You can have Leftover Chicken and Ham Pie using 17 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Leftover Chicken and Ham Pie
- Prepare of Pastry.
- You need of EITHER 375g Shop-Bought Puff Pastry.
- Prepare of OR 125g Plain Flour.
- It's 125 g of Unsalted Butter (Room temp, cubed).
- Prepare 75 ml of Cold Water.
- Prepare 1/2 tsp of salt.
- It's of Filling.
- It's 320 g of Leftover Cooked Chicken (shredded).
- It's 90 g of Leftover Cooked Ham/Bacon (chopped).
- It's 30 g of Unsalted Butter.
- It's 35 g of Plain Flour.
- You need 300 ml of Chicken Stock.
- Prepare 125 ml of Double Cream.
- You need 4 of Chestnut or Button Mushrooms (diced).
- It's 2 of Spring Onions (finely chopped).
- It's 1 tbsp of Mixed Herbs.
- Prepare 1 of Egg Yolk (beaten).
It will also use up ham, gravy and a little sherry. Our easy leftover chicken recipes guarantee no waste after a roast. Try curry, casserole, pasta or soup, we've got many ways to use leftover roast chicken. Our easy leftover chicken recipes make sure there's no waste when it comes to roast dinner leftovers.
Leftover Chicken and Ham Pie step by step
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- Brush the top of the pastry with the egg yolk. Sprinkle the top of the pastry with more mixed herbs and black pepper (optional)..
- Bake for 25-30 minutes until puffed up and golden brown..
- Enjoy!!.
An assemblage of leftover chicken and ham, some noodles and vegetables, a little cheese--just about whatever you have on hand will work in this casserole. This dish made good use of my leftovers. Some chicken, ham, noodles and cheese, and you've got dinner. I had leftover chicken from my roast chicken that we had the other day so I used some of that. I also had a package of deli ham slices in the refrigerator that needed using.
