Leftover Chicken and Ham Pie. Great recipe for Leftover Chicken and Ham Pie. I've made this recipe for years, and everyone seems to love it! Using the leftovers from our Sunday roast I devised this delicious, cheap, rich recipe to please the whole family.

Leftover Chicken and Ham Pie This chicken and ham pie with a creamy mushroom sauce and crispy pastry topping makes a delicious and easy mid-week meal for the whole family to enjoy. This creamy chicken and ham pie is the perfect food to finish off your Xmas or Thanksgiving leftovers. The chicken can just as easily be replaced with leftover turkey if that is what you have had for your Christmas dinner.

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, leftover chicken and ham pie. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Leftover Chicken and Ham Pie. I've made this recipe for years, and everyone seems to love it! Using the leftovers from our Sunday roast I devised this delicious, cheap, rich recipe to please the whole family.

Leftover Chicken and Ham Pie is one of the most well liked of current trending foods in the world. It's enjoyed by millions daily. It is simple, it's fast, it tastes delicious. They are nice and they look wonderful. Leftover Chicken and Ham Pie is something which I've loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook leftover chicken and ham pie using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients requirements Leftover Chicken and Ham Pie:

Need - Pastry.
You need - EITHER 375g Shop-Bought Puff Pastry.
Need OR 125g Plain Flour.
You need 125 g Unsalted Butter (Room temp, cubed).
Need 75 ml of Cold Water.
Provide 1/2 tsp - salt.
Need - Filling.
You need 320 g for Leftover Cooked Chicken (shredded).
Need 90 g Leftover Cooked Ham/Bacon (chopped).
You need 30 g Unsalted Butter.
Give 35 g of Plain Flour.
Need 300 ml of Chicken Stock.
Need 125 ml of Double Cream.
You need 4 Chestnut or Button Mushrooms (diced).
Prepare 2 - Spring Onions (finely chopped).
Prepare 1 tbsp Mixed Herbs.
Give 1 - Egg Yolk (beaten).

This family recipe is simple to make and is not very much work at all. Spread the ham filling on the bottom of the pastry. Roll out another bit of pastry large enough to just cover the ham filling. Place on top of the meat.

Leftover Chicken and Ham Pie making:

Preheat oven to 180c fan/350f/gas 4. Line a large baking tray with baking paper. If making pastry, proceed to step 4 before starting to make the filling. If using shop bought pastry, start at step 2..
Melt the butter on medium heat in a saucepan then beat in the flour. Cook this for a minute or two to cook out the flour taste a little. Add the stock and whisk constantly for 2-3 minutes until thickened then whisk in the cream..
Fold in the spring onions and mushrooms and cook for 1 minute. Stir in the chicken, bacon, and cream and sprinkle in the herbs. Season to taste. Remove from heat and allow to cool completely..
HOME MADE PASTRY, START HERE!! Rub the butter into the flour using fingertips until all the flour has turned pale yellow but there are still chunks of butter larger than breadcrumbs. Stir in the flour. Use a wooden spoon to very gradually mix in the water until it starts to form together. Very quickly press the dough into a ball, wrap in cling film and chill in the fridge for at least 20 minutes..
On a lightly floured surface, roll out the pastry into a 30 x 33 cm rectangle. Cut this rectangle in half lengthways and place one half onto the prepared baking tray. Gently fold the other pastry in half and make cuts in the folded side about 1cm apart, leaving a 1cm border..
Spoon the cooled filling onto the pastry on the tray, leaving a 1cm border of pastry around the edges. Open the folded pastry back out and gently place it over the filling. Crimp all around the edges with a fork..
Brush the top of the pastry with the egg yolk. Sprinkle the top of the pastry with more mixed herbs and black pepper (optional)..
Bake for 25-30 minutes until puffed up and golden brown..
Enjoy!!.

Spread the chicken filling over top. Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. Chicken and ham and leek Pie. This recipe is a simple twist on my chicken and ham pie leftover recipe. At Xmas we often have plenty of ham and turkey (or chicken) leftovers which we normally use to make a pie of some sort.

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