Creamy Chicken and Ham Pie with Mash and Peas

Name: Creamy Chicken and Ham Pie with Mash and Peas
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 2 Carrots, chopped; 2 tsp Fresh Thyme, chopped or dried; 1 Leeks, washed and sliced; 500ml Chicken Stock, hot; 50g Butter; 2 Onions, chopped; 50g Plain Flour; 300ml Milk; 2 tbsp Lemon Juice; 8 Boneless Skinless Chicken Thighs, diced; 500g Shortcrust Pastry, or use puff; 4 Thick Cut Ham, cut into strips; 1 Egg, beaten; 400g Peas; 3 tbsp Double Cream; 800g Mash Potato; 1 tbsp Oil

Poultry

Pork

25m prep time

70m total time

Easy level

17 ingredients

Creamy Chicken and Ham Pie with Mash and Peas recipe by Cherrypick

Nothing beats a proper British pie when you’re craving something warm and comforting after a long day. With its rich, creamy filling, this one is a real crowd-pleaser. Serve with buttery mash and plenty of garden peas for the ultimate comfort food. It’s also a brilliant way to use up leftover roast chicken!

Method

Based on 4 servings, adjust as needed.

Step 1

Place a large pan onto the stove and add a dash of oil. Add the onions, leeks and the carrots. Add a pinch of salt and cook for 10-12 minutes until soft. Add the diced chicken thighs and cook for a further 5-6 minutes until sealed. Make up the hot stock.

Step 2

Stir in the flour, then the stock a little at a time, to make a smooth, thick sauce. Add the milk and simmer for 2 minutes before adding the double cream and the ham. Off the heat, stir in the lemon juice and check for seasoning.

Step 3

Pour the filling into a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.

Step 4

Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25–30 minutes until crisp and golden.

Step 5

Serve with the mash potato and the peas on th side.

Ingredients
Based on 4 servings

2 Carrots, chopped 2 x Sainsbury's Loose Carrots
2 tsp Fresh Thyme, chopped or dried 1 x Sainsbury's Bunched Thyme 20g
1 Leeks, washed and sliced 1 x Sainsbury's Leeks Loose
500ml Chicken Stock, hot 1 x Sainsbury's Stock Cubes, Chicken 10x10g
50g Butter 1 x Sainsbury's British Butter, Unsalted 250g
2 Onions, chopped 2 x Sainsbury's Onions Loose
50g Plain Flour 1 x Sainsbury's Plain Flour 500g
300ml Milk 1 x Sainsbury's British Semi Skimmed Milk 1 Pint
2 tbsp Lemon Juice 1 x Sainsbury's Lemons
8 Boneless Skinless Chicken Thighs, diced 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
500g Shortcrust Pastry, or use puff 2 x Sainsbury's Ready Rolled Shortcrust Pastry 320g
4 Thick Cut Ham, cut into strips 1 x Sainsbury's 6 Cooked Ham Slices 120g
1 Egg, beaten 1 x Sainsbury's British Free Range Eggs Medium x6
400g Peas 1 x Stamford Street Co. Peas 850g
3 tbsp Double Cream 1 x Sainsbury's British Double Cream 150ml
800g Mash Potato 2 x Sainsbury's Mashed Potato 400g
1 tbsp Oil 1 x Sainsbury's Vegetable Oil 1L