This is a recipe that goes down very well whenever I cook it. It might take a while to get the whole thing together, but when you take it out of the oven, it’s sure to be on point!
Chicken And Ham Pie
- 6 chicken thighs
- Small ham joint – you can get these in Dunnes for about a fiver.
- 4 carrots, peeled and chopped
- 6 button mushrooms, chopped
- 2 puff pastry sheets
- 300ml chicken stock
- ½ can of Bulmers
- 400ml cream
- Tablespoon of olive oil
- 2 garlic gloves, minced
- 1 white onion, finely chopped
- 1 lemon
- Herbs/spices – salt, pepper, thyme, rosemary, garlic powder, paprika (preferably smoked but doesn’t matter), onion salt and cayenne pepper.
- Boil the ham for about 45 minutes in salted water. Sprinkle the chicken thighs with salt and pepper and roast them in the oven at 220 degrees for about 40 minutes.
- When the ham is boiled, set it in a shallow baking tray and pour in the chicken stock and Bulmers. Cover it with clingfilm and tinfoil – this really helps to lock in the moisture – and then put it into the oven at 180 degrees for half an hour. When it’s cooked, set it aside to cool for a while and then cut it into small pieces. Keep the liquid that the ham was cooked in – it can be used later.
- When the chicken thighs are cooked, take them out of the oven and set them aside to cool. When they have cooled, pull the meat off the bones and shred it with your fingers. Or with a knife and fork if you don’t want to get too messy. 😛
- In a good-sized saucepan, fry the onion and garlic in olive oil over a low heat until it’s soft. Then add the mushrooms and carrots and sautee the whole lot for about ten minutes, until the mushrooms have released their juices and browned up a little.
- Pour the cream and the liquid that the ham was cooked in into the saucepan and add salt and pepper. Turn the heat up to medium and cook this for fifteen to twenty minutes, stirring now and again. This will soften the carrots nicely (but don’t let the cream boil or it’ll take ages to cook).
- When the mixture starts to thicken, add the shredded chicken and chopped ham and keep stirring until it’s thickened up. If it’s not thick enough for your liking, add some flour – this helps thicken it quicker without distracting from the flavour.
- Add the salt, pepper, , thyme, rosemary, garlic powder, paprika, onion salt and cayenne pepper (don’t use too much of the cayenne pepper though – that stuff has a serious kick to it). Chop the lemon in half and squeeze the juice into the mix as well.
- When it’s as thick as you wanted, turn the heat back down and leave it to simmer for 20 minutes, stirring occasionally.
- Grease a baking tray with butter and lay one of the pastry sheets down on it. The butter will stop the pastry sheet sticking to the tray as it cooks.
- Ladle the filling onto the pastry, and then cover it with the other pastry sheet. Press down on the edges to stick the two sheets together over the filling.
- Pierce a couple of holes in the top sheet – this lets steam out while the pie cooks.
- Bake the pie in the oven at 220 degrees for 20-30 minutes, until the top layer of pastry is nicely browned and crispy.
- Take it out, slice it up and enjoy!