Chicken and Ham Pie

By Kitchen Sanctuary · 75 min

Ingredients

Instructions

1. Preheat the oven to 200C/400F (fan).
2. Line a 22.5cm (9-inch) round, deep pie dish with one pastry sheet, cutting and joining it if needed to cover the tin fully. Trim the edges, leaving a 1cm overhang.
3. Prick the pastry base several times with a fork. Line it with baking parchment, scrunching it first so it fits the dish better, then fill with baking beans, dried beans or uncooked rice.
4. Blind bake for 10 minutes. Take out and set aside. When cool enough to handle, remove the beans and parchment.
5. Melt the oil and butter in a large saucepan over medium heat.
6. Add the onion and cook, stirring often, for 5-6 minutes until soft.
7. Stir in the flour so it coats the onion, and cook for 1 minute while stirring.
8. Add the stock a splash at a time, stirring constantly with a balloon whisk, until all is used.
9. Add the milk and keep stirring until the sauce bubbles and thickens.
10. Stir in the lemon juice, thyme, black pepper and parmesan.
11. Add the chicken and ham, stir until combined, then turn off the heat.
12. Spoon the filling into the pastry base.
13. Brush the pastry edges with the beaten egg, cover with the second pastry sheet and pinch the edges to seal.
14. Trim the excess pastry (use trimmings for decorations if you like). Brush the top with more egg and pierce a couple of small holes with a sharp knife.
15. Bake at 200C/400F (fan) for 20-25 minutes until golden brown.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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