Chicken, ham and mushroom pie

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Comfort food at its best. Make this chicken, ham and mushroom pie on a lazy weekend. Filled with veggies in a creamy sauce, serve with fresh greens for an extra health boost

  • Serves: 8

  • Prep time: 30 mins

  • Cooking time: 1 hr

  • Total time: 1 hr 30 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, peeled, halved and sliced into wedges
  • 2 medium leeks, trimmed and sliced
  • 2 cloves garlic, peeled and finely chopped
  • 850g chicken thigh fillets, each cut into 3 or 4 pieces
  • 150g baby button mushrooms, halved if large
  • 400g ham, torn into chunks
  • 50g unsalted butter
  • 75g plain flour
  • 350ml chicken stock, made with 1 stock cube
  • 350ml semi-skimmed milk
  • Juice and zest of 1 lemon
  • 14g packfresh flat-leaf parsley, finely chopped
  • 300g ready-made puff pastry
  • 1 medium egg, beaten
  • 500g frozen petit pois, to serve
  • 600g broccoli, cut into florets, to serve

Method

  1. Heat the oil in a large pan and fry the onion and leeks for 10 minutes, adding the garlic for the last minute. Transfer to a bowl and set aside. Add the chicken to the pan, season well with salt and freshly ground black pepper and fry over a medium heat for 3-4 minutes, until golden brown. Add the mushrooms and cook for a further 5 minutes, then stir in the ham.
  2. Melt the butter in another pan, then stir in the flour. Cook for 1 minute over a low heat, then remove from the heat and slowly add the chicken stock and milk, stirring well after each addition, when all the liquid has been added, bring to the boil, stirring. Boil for 5 minutes, then stir in the lemon juice, zest and parsley. Stir the white sauce into the chicken mixture, then spoon into a 2.5-litre pie dish. Preheat the oven to 200°C, 400°F, Gas Mark 6.
  3. Roll out the pastry into a rectangle slightly bigger than the top of the dish, then cut off a strip the length of the rim. Use a little egg to fix the strip to the outer edge of the dish brush with egg, then lift the pastry over the pie. Gently press down the edges, then trim with a sharp knife. Decorate with leaves made from pasty trimmings and make a hole in the middle so steam can escape. Brush lightly with egg, then bake for 25 minutes, until the pastry is golden brown.
  4. Meanwhile, cook the peas and broccoli in a pan of boiling water for 3-4 minutes, until tender. Drain and serve with the pie.

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Nutritional information per portion

  • Calories 681(kcal)
  • Fat 36.5g
  • Saturates 13.3g
  • Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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