Tag: gordon ramsay chicken and ham pie

Chicken, ham and mushroom pie

Goodtoknow TV

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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

That’s goodtoknow

Want an extra challenge? Make your own puff pastry

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.

By For more great recipes visit sainsbury’s.co.uk

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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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Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

  • Delia Smith’s classic meals 76%
  • Heston Blumenthal’s crazy inventions 10%
  • Neither 14%

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Chicken and leek pie

Goodtoknow TV

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A delicious chicken pie to feed the whole family. The chicken and leek filing is tasty and moist, topped with ready-made puff pastry.

  • Serves: 8

  • Prep time: 50 mins

  • Cooking time: 1 hr 30 mins

  • Total time: 2 hrs 20 mins

  • Skill level: Bit of effort

  • Costs: Mid-price

That’s goodtoknow

This pie can be made in advance and frozen. To freeze before baking, wrap the pie in cling film. Defrost in the fridge overnight, brush with egg and cook as above adding about an extra 10 minutes.

Ingredients

  • 1.5kg (3lb) free-range chicken
  • 1 carrot, peeled, cut into chunks
  • 2 celery sticks, cut into chunks
  • 2 onions, peeled and chopped
  • 2 bay leaf
  • 1 tbs olive oil
  • 2 leeks, trimmed and sliced thickly
  • 150g (5oz) bacon lardons, smoked or unsmoked
  • 60g (2oz) butter
  • 60g (2oz) plain flour
  • 3 tbs crème fraîche, optional
  • 1 tbs coarse-grain mustard
  • A few thyme sprigs
  • Salt and ground black pepper
  • 375g pack ready-made puff pastry
  • A little beaten egg
  • 1.5-2 litre (2½-3½ pints) pie dish

Method

  1. Put the chicken in a large pot with the carrots, celery and an onion. Add a bay leaf and pour in enough cold water to cover. Put a lid on the pan, bring to the boil, then simmer, uncovered, for about 45 mins until the chicken meat starts to fall off the bone.
  2. Take the chicken out and set aside for about 20 mins. Put the pan back on the heat, bring the stock to the boil and simmer for an hour to reduce it. As soon as the chicken is cool enough to handle, take the meat off the bones and add the bones to the stockpot for extra flavour.
  3. Heat the oil in another pan, and add the other onion and leeks. Fry for about 5 mins, stirring. Add the bacon and fry for 5 mins more. Put into pie dish with bite-sized chunks of chicken.
  4. Add the butter and flour to the pan, and cook, stirring to make a paste. Remove bones before gradually adding 600ml (1 pint) of the hot chicken stock to make a smooth sauce. Let it boil for a couple of mins, then add the crème fraîche, if using, and the mustard, the other bay leaf, thyme leaves and seasoning. Pour over chicken and leeks in the dish and stir well. Leave to cool.
  5. Roll out the pastry just a little larger than the top of the pie dish and cut out. Brush the edge of the dish with egg, fit some trimmings round it, then put the cut-out pastry on top. Press down well to seal, trim off excess pastry and roughen up edges. Roll out trimmings to make decorative “leaves”. Make a small hole in the top and arrange the “leaves” on the pastry top. Chill the pie while the oven heats up.
  6. Set the oven to Gas Mark 6 or 200°C. Heat a baking sheet in it. Brush pastry with egg. Put the dish on the baking sheet. Bake for 30-40 mins until the pastry is golden and the filling bubbling up.

By Kate Moseley

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Nutritional information per portion

  • Calories 502(kcal)
  • Fat 25.0g
  • Saturates 12.0g

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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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 17%
  • Saturday 16%
  • Sunday 5%
  • Different days every week 16%
  • In small bits all through the week 18%

Thanks, your vote has been counted!

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