Nigella Chicken And Ham Pie recipe is made with chicken, ham, flour, butter, eggs, and milk. It takes about 90 minutes to prepare and serves 4 people.
Try More Nigella Lawson Recipes:
🧡 Why You’ll Love This Chicken And Ham Pie Recipe:
- Simplicity: With straightforward instructions and common ingredients like chicken, ham, and flour, this recipe is easy to follow for cooks of all levels.
- Versatility: Whether you’re using leftover chicken and ham or fresh ingredients, this pie adapts easily to what you have on hand, making it perfect for reducing food waste.
- Comforting Flavor: The creamy sauce combined with tender chicken and savory ham creates a comforting and satisfying meal that’s perfect for cozy dinners or special occasions.
- Family-Friendly: Loved by both kids and adults, this chicken and ham pie is a crowd-pleaser that’s sure to become a family favorite for weekday meals or gatherings.
❓ What Is Nigella Chicken And Ham Pie Recipe?
Nigella Chicken And Ham Pie is a classic British dish made with tender diced chicken, savory ham, and a creamy white sauce, all encased in a buttery pastry crust. The combination of chicken and ham lends a rich and satisfying flavor, while the flaky pastry adds a delightful texture.
🍗 Nigella Chicken And Ham Pie Ingredients
FOR THE PASTRY
- 450 grams plain flour
- 225 grams cold unsalted butter
- 3 eggs
FOR THE FILLING
- 60 grams butter
- 50 grams plain flour
- 1 chicken stock cube or 1½ tablespoons concentrated chicken bouillon
- 625 millilitres full fat milk
- 150 grams frozen peas
- 250 grams diced cold cooked chicken
- 125 grams diced cold cooked ham (or 375g / 3 cups chicken if not using ham)
🥧How To Make Nigella Chicken And Ham Pie
- In a bowl, mix flour and diced butter. Put it in the freezer for 10 minutes. This makes the pastry easy to roll and delicious to eat.
- Beat 2 eggs with 1 tablespoon of iced water and chill in the fridge.
- In a food processor, blend chilled flour and butter until crumbly. Add beaten eggs gradually until it forms a ball.
- Divide dough into 4 discs, 2 bigger and 2 smaller. Wrap in clingfilm and chill.
- Melt butter in a pan. Whisk in flour and stock cube. Gradually add milk, stirring constantly until smooth. Cook until thick.
- Preheat oven to 200°C/180°C/400°F. Pour hot water over peas.
- Mix chicken, ham, and peas into the cooled sauce.
- Roll out bigger pastry discs to line pie dishes. Fill with half of the chicken mixture.
- Roll out smaller pastry discs for lids. Seal edges and decorate with leftover dough.
- Brush pies with beaten egg and make small cuts on top.
- Bake for 15-20 minutes until golden.
- Carefully remove pies from tins and serve.
💭 Recipe Tips:
- Ensure the pie crust is thick enough to support the filling without becoming soggy during baking.
- Use cooked chicken and ham to prevent them from releasing excess moisture into the pie.
- Avoid overfilling the pie with filling to prevent spillage during baking.
- Season the filling generously with herbs and spices for added flavor depth.
- Allow the pie to cool slightly before serving to allow the filling to set, preventing it from oozing out when sliced.
🥗 What To Serve With Chicken And Ham Pie?
Serve Chicken And Ham Pie with a Potato Salad, roasted vegetables like carrots and broccoli, or mashed potatoes for a complete and satisfying meal.
🎚 How To Store Leftovers Chicken And Ham Pie?
- Refrigerator: To store leftovers chicken and ham pie refrigerate it in an airtight container for up to 3 days.
- Freezer: For freezing wrap leftovers chicken and ham pie tightly in foil or clingfilm and store in the freezer for up to 3 months.
🥵 How To Reheat Leftovers Chicken And Ham Pie ?
- In The Microwave: Reheat slices of leftovers chicken and ham pie on a microwave-safe plate for 1-2 minutes on high heat.
- In The Oven: Place leftovers chicken and ham pie on a baking sheet in a preheated oven at 350°F for 10-15 minutes.
- On The Stovetop: Reheat leftovers chicken and ham pie slices in a skillet over medium heat covered for 5-7 minutes, flipping halfway through.
FAQ’S
How Do I Prevent The Filling From Spilling Out Of Chicken And Ham Pie While Baking?
To prevent filling spillage, ensure the pie crust is tightly sealed around the edges. You can also prick the top crust with a fork to allow steam to escape.
Can I Make Chicken And Ham Pie Ahead Of Time?
Yes, you can make Chicken And Ham Pie ahead of time. Prepare the pie up until the baking stage, then cover and refrigerate for up to 24 hours before baking.
How Do I Know When Chicken And Ham Pie Is Fully Cooked?
Chicken And Ham Pie is fully cooked when the crust is golden brown and the filling is hot and bubbling. Use a knife to pierce the center; it should come out hot.
Can I Use Puff Pastry Instead Of Traditional Pastry For Chicken And Ham Pie?
Yes, you can use puff pastry for Chicken And Ham Pie. It will yield a flakier crust, but ensure it’s thick enough to support the filling and follow the baking instructions accordingly.
Try More Nigella Lawson Recipes:
Nigella Chicken And Ham Pie Nutrition Facts
Amount Per Serving
- Calories: 400 kcal
- Protein: 20 grams
- Carbohydrates: 30 grams
- Fat: 20 grams
- Fiber: 2 grams
- Sodium: 600 milligrams
Nigella Chicken And Ham Pie
Description
Nigella Chicken And Ham Pie recipe is made with chicken, ham, flour, butter, eggs, and milk. It takes about 90 minutes to prepare and serves 4 people.
Ingredients
FOR THE PASTRY
FOR THE FILLING
Instructions
- In a bowl, mix flour and diced butter. Put it in the freezer for 10 minutes. This makes the pastry easy to roll and delicious to eat.
- Beat 2 eggs with 1 tablespoon of iced water and chill in the fridge.
- In a food processor, blend chilled flour and butter until crumbly. Add beaten eggs gradually until it forms a ball.
- Divide dough into 4 discs, 2 bigger and 2 smaller. Wrap in clingfilm and chill.
- Melt butter in a pan. Whisk in flour and stock cube. Gradually add milk, stirring constantly until smooth. Cook until thick.
- Preheat oven to 200°C/180°C/400°F. Pour hot water over peas.
- Mix chicken, ham, and peas into the cooled sauce.
- Roll out bigger pastry discs to line pie dishes. Fill with half of the chicken mixture.
- Roll out smaller pastry discs for lids. Seal edges and decorate with leftover dough.
- Brush pies with beaten egg and make small cuts on top.
- Bake for 15-20 minutes until golden.
- Carefully remove pies from tins and serve.
Notes
- Ensure the pie crust is thick enough to support the filling without becoming soggy during baking.
Use cooked chicken and ham to prevent them from releasing excess moisture into the pie.
Avoid overfilling the pie with filling to prevent spillage during baking.
Season the filling generously with herbs and spices for added flavor depth.
Allow the pie to cool slightly before serving to allow the filling to set, preventing it from oozing out when sliced.