Chicken, Mushroom & Ham Pie
This Chicken, Mushroom & Ham Pie is incredible and so simple! It’s super tasty and filling, so is perfect for dinner guests or hungry kids! From the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
Cooked chicken or turkey 225g (8oz), chopped
Ham, thickly sliced 150g (5oz), chopped
Button mushrooms 200g pack, wiped and quartered
Sweetcorn 198g can, drained
Soft cheese with herbs 200g tub
Stock cube 1 ham or chicken
Double cream 150ml pot
Salt and freshly ground black pepper
Puff pastry 375g packet, thawed if frozen
Egg 1, beaten
Mash and cooked carrots and green beans to serve (optional)
Instructions
1
Preheat the oven to 220°C/425°F/Gas 7. Place the chicken, ham, mushrooms and sweetcorn in the base of a pie dish (about 1.25 litres/2 pint capacity), and stir them to mix. Spoon over the soft cheese.
2
Dissolve the stock cube in 4 tbsp boiling water and then stir in the cream and seasoning. Pour this mixture into the pie dish.
3
Roll out the pastry on a lightly floured surface until it is just larger than the pie dish. Cut around the edges to give a 1.5cm (½in) strip, brush water over the rim of the pie dish and then stick the strip of pastry on it. Brush water over the pastry rim and then lift the large piece over the top. Press it well around the edges.
4
Trim around the dish with a sharp knife to remove any excess. Use a sharp knife to make lots of cuts around the pastry edge to help the pastry rise. If liked, add decorative pastry leaves. Make a hole in the pastry in the centre of the pie to allow steam to escape. Brush with beaten egg and then bake in the centre of the oven for 30–40 minutes, or until the pastry is golden in colour and the filling is bubbling hot.
5
Remove the pie from the oven and serve with mash, steamed carrots and green beans, if you like.
