This recipe for chicken and ham pie is not only easy to make and delicious to eat, it’s also a great way to use up leftovers. It’s just as tasty if you substitute the chicken with turkey so if you have any Christmas leftovers, you can use them up with this yummy pie.
Saute a chopped onion in butter until it’s just starting to soften. You need to use a large pan as you’ll be adding the meat and the sauce to this as well.
Add 100ml chicken stock, 275ml (the medium carton size) single cream, a teaspoon of Thyme (or Oregano) and your leftover meat, chopped up into small cubes.
You can also add in a little wine if you like white wine is what I would usually add but I had some leftover Merlot rose wine in the fridge so I want with that instead, you just want to add a little bit though as you don’t want it to overpower the rest of the flavours – today I added about 50ml and reduced the stock to 75ml. Don’t forget you can also freeze leftover wine in ice cube trays to use in cooking!
I usually just throw in whatever I have leftover but the one I made last night had about 600g cooked chicken and ham in it and it was perfect. You could also add in a handful of mushrooms or frozen garden peas at this stage if you want to. Simmer it all together on a medium heat for about five minutes until the sauce looks thick and creamy and the meat is heated through.
Next you need to pour your pie filling into an ovenproof dish ready to add your pie lid to it. If you want to, you could make shortcrust pastry and line the dish before pouring in the filling but I always get a soggy bottom so I prefer not to do this.
I prefer to add a puff pastry topping to my pie but don’t tell anyone that I cheat and use a cheap packet mix from Asda – it costs about 50p and tastes delicious. You could top with mash if you’d prefer or even make a proper shortcrust pastry pie as I mentioned above. The time to cook in the oven and the temperature depends on your topping – mine takes about 15 minutes to cook the puff pastry lid but it might take more time if you were cooking it with a mashed potato topping.
Don’t miss out on future posts like this – receive updates directly to your inbox by email by adding your email address to the box on the top right of this page and hitting subscribe. You can also follow me on BlogLovin and I’d love to see you over on my Facebook page, or over at Yummly and on Instagram.