Chicken and Ham Pie

My Delicious Chicken and Ham Pie

This recipe is a cherished family favourite, a comforting classic that always brings a smile to our faces. It's surprisingly easy to make, yet the result is a pie that’s both elegant and satisfying. I discovered this recipe years ago, and while I can't remember the exact source, the memory of its rich flavour and flaky crust spurred me to recreate it my own way. Over time, I've tweaked it slightly, perfecting the balance of savory chicken, salty ham, and perfectly cooked vegetables, all encased in a golden-brown pastry shell. The aroma alone is enough to fill your kitchen with warmth and anticipation. It's the sort of dish that reminds me of Sunday afternoons, family gathered around the table, sharing laughter and good food. It's far from just a pie; it's a celebration of simple ingredients elevated to something truly special.

The most time-consuming part is preparing the chicken – either by brining it overnight or using the sous vide method. Both result in juicy, tender chicken that’s perfect for this pie. I often prepare the chicken in advance and store it in the fridge, making the assembly of the pie much quicker and easier. This is especially helpful when entertaining guests or simply wanting a delicious meal without a lot of last-minute fuss. The rich, creamy sauce adds a luxurious touch, complementing the chicken and ham beautifully. I always make sure to use good quality pastry – the flaky, golden crust is the perfect finishing touch to this delectable pie. The combination of textures, from the tender chicken to the crisp pastry, is simply divine.

Tips for Success:

Chicken Preparation: Brining the chicken enhances its flavour and ensures it stays moist during cooking. If you are short on time, you can easily skip the brining process, but I highly recommend at least seasoning the chicken generously.

Vegetable Selection: Leek provides a mild, subtly sweet flavour that complements the richness of the filling. Feel free to experiment with other vegetables such as carrots, celery, or mushrooms, but stick to vegetables that will cook down nicely during the pie-making process.

Sauce Consistency: Adjust the amount of cream to achieve your desired sauce consistency. If you prefer a thinner sauce, add more cream. For a thicker sauce, reduce the amount of cream.

Pastry Choice: While puff pastry is traditional, you can use shortcrust pastry for a more rustic approach. Experiment with different variations depending on personal preference.

Serving Suggestions: Serve the Chicken and Ham Pie hot, with a side salad or steamed green vegetables. It's equally delicious served cold the next day, making it perfect for lunch boxes or a picnic.

This Chicken and Ham Pie is a recipe that's sure to become a staple in your culinary repertoire. It's the perfect dish for special occasions or simply a comforting weeknight meal. The wonderful aroma and taste alone make it worth the effort. Give it a try – I promise you won't regret it!

Step-by-step

• Place the brine in a bowl big enough to contain the chicken thighs. Add the chicken to the water and leave in the brine for 5 hours or overnight.
• Rinse the chicken under cold running water for 5 minutes, then pat dry with kitchen roll. Store in the fridge until needed.
• As an alternative to all chicken thigh, you can use a mix of chicken breast fillets and thigh.
• Preheat the oven to 85-90C.
• Place the brined chicken thighs in an ovenproof saucepan and cover with 500ml of chicken stock. Bring the stock to a simmer over a medium heat then place in the oven for 1 hour 30 minutes.
• Allow the chicken to cool in the liquid before removing and dicing. Retain 90ml of the chicken stock for the sauce which will bind the pies. (The remaining stock can be used for soups or sauces).
• If you need to store the chicken in the fridge at this stage (overnight) you will need to re-warm it up the next morning or it's going to be rubbish.
• Seal the chicken in bags with the stock.
• Cook at 72C for 3-6 hours (thigh) or 66C for 2-4 hours (breast). If you only have one sous vide, cook all as if thigh.
• Allow the chicken to cool in the liquid before removing and dicing.
• In the meantime, cook the leeks. Place the pan over a medium-high heat. Add the chicken skin and render the fat from it for 10-15 minutes. Remove the skin and discard.
• Reduce the heat to medium and add the leeks to the fat. Cook until completely soft (approximately 15 minutes), then allow to cool in the pan.
• Alternatively, render the chicken fat the induction kenwood at 140C, and then cook the leeks in the fat for about 15 minutes at 130C.
• To cook the mushrooms, place a pan over a medium-high heat. Add the butter and when melted, add the mushrooms and cook until lightly colored (approximately 5 minutes). Drain the mushrooms on a plate covered with kitchen paper.
• Mushrooms can also be cooked in the induction kenwood.
• Reduce the white wine in the Kenwood or an open Thermomix until it's a syrup consistency.
• For the sauce, put the cream, reduced wine, whole milk and reserved chicken stock into Thermomix (or a pan) and bring to a simmer over a medium heat (90C on the Thermomix). Sprinkle in the agar agar flakes and run the thermomix at max speed for 10 seconds to incorporate.
• Simmer for 4 minutes then allow to cool and blitz thoroughly with a hand blender, or Thermomix up to max speed again.
• Mix the chicken thigh meat, diced ham, leeks, mushrooms, wholegrain and Dijon mustards together, then add the sauce. Finely chop the parsley and add it to the mixture. Season with salt and a pinch of freshly ground black pepper and stir until all the ingredients are well combined. Pour into a family-sized pie dish (approximately 28cm in length).
• Roll the pastry on a lightly floured surface until 5mm thick. Lay over the pie dish and fold the overhang around the lip of the dish to seal the edges. Rest for 15 minutes in the fridge.
• Crimp the edges of the pie with a fork for decoration then, using a pastry brush, coat the top of the pie with the beaten egg.
• When ready to assemble and cook the pie, preheat the oven to 215C.
• Place the pie in the oven for approximately 15 minutes or until the pastry turns golden on top.
• If cooking pies from frozen, cook in the oven for 30 minutes at 150C and then 15 mins at 215C or until golden. But it's best to defrost the pies first.