Chicken and Ham pie….

Chicken and Ham Pie

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.

step 1

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.

Step 2

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.

Step 3

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.

step 4

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.


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#WhatWe’reEatingTonight- Slimming World Quiche….


I wrote about this over on The Diary of a Frugal Family a while back so you might have already seen this recipe but I have one of these cooking away in the oven now for tea tonight with some new potatoes and salad so I thought I’d share it with you over here too:

Slimming World quiche

4 eggs
1 cottage cheese (any of the free brands is good but I like the flavoured ones as they add extra flavour to the quiche)
60g cheese (I used 2 HEA as I knew it would be 2 days lunches for me – you can use as much or as little as you want)
Cold boiled potatoes
Ham (sliced or canned as long as it’s free)
Chopped tomato

  • Spread the cottage cheese across the bottom of your ovenproof dish.
  • Add the tomato, potato and ham along with any other veggies you want to add and then sprinkle the cheese over the top making sure that it’s evenly distributed.
  • Whisk the eggs together and pour it over the top.
  • Bake for at 200 c for 25 ish minutes – you’ll know it’s done when it’s looking nice and golden and the centre feels firm but a little bit springy.  Just be aware that the length of time it takes to cook depends entirely on what you add to your quiche so do keep checking on it from about 20 minutes.

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.

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Storecupboard Essentials….

This post isn’t particularly exciting and I don’t have any pretty pictures to go with it but it will save you money so I’m going to share it with you anyway! 😉

What's in your store cupboard (1)

I often try and stretch one meal into two by cooking a little bit extra in the first place and using the leftovers to make up another meal for the following day – whether it’s a leftover lunch for one or a bonus family meal for four, it’s always better than throwing away food!

To help me to do this, I try and make sure that I always have some key ingredients in the house because it’s not very money saving if I have to go out and spend extra money to transform the leftovers is it?

I make sure that I always have rice, eggs, pasta, coconut milk, stock cubes and tinned tomatoes in the cupboards and in the freezer I always have a bag of frozen mixed veg and some portions of homemade tomato sauce.  I also make sure that I have a bare minimum of dried garlic, crushed chillies, cumin, curry powder and mixed herbs in my spice cupboard although in reality I have lots more too.  I also keep some packet mix pastry in just in case I’m going to make a pie at the last minute.

This little lot covers most bases as you can turn your leftovers into just about anything with a combination of the above – frittatas, chilli, curry, fried rice and about a hundred and one different pasta dishes.

What’s your can’t do without storecupboard ingredient?

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