CHICKEN & HAM PIE.
|
Ingredients
6 boneless, skinless chicken breasts, cubed
3 carrots, chopped
3 potatoes, peeled and cubed
2 celery stalks, chopped
2tsp fresh chopped thyme (or 1tsp dried)
850ml hot chicken stock
50g butter
2 onions, chopped
50g plain flour
300ml milk
Juice of 1 lemon
2 tbsp chopped parsley
4 thin slices of ham cut into strips
500g pack of shortcrust pastry
1 egg, beaten
|
|
AAAAAAAAAA |
AAAAAAAAAA |
Method
Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to boil. Reduce heat, cover and cook gently for
15 minutes. Set a colander over a large bowl, pour in the pan contents and remove the thyme. Reserve 600ml (1 pint) of stock (the rest can be frozen).
Rinse the pan, return to heat and add the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, add the reserved stock a little at a time, to make
a smooth thick sauce. Add the milk and simmer for 2 minutes. Remove from heat and stir in the remaining thyme, lemon juice and parsley and season to taste.
Mix together the chicken, vegetables and ham in a deep 2.2L (4 pint) ovenproof dish, pour over the sauce and leave to cool slightly.
Preheat the oven to 200°C (gas mark 6).
Roll out the pastry to about 5cm (2 inches) wider than the top of the dish. Cut a 2.5cm (1 inch) strip from all around the pastry. Brush the rim of the dish with egg
and press the strip all around. Brush with egg and lift the pastry on to it, press the edges to seal thoroughly. Trim off the excess then mark the pastry edge all
round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden
|
