Easiest Way to Make Any-night-of-the-week Leftover Chicken and Ham Pie

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We hope you got insight from reading it, now let's go back to leftover chicken and ham pie recipe. To cook leftover chicken and ham pie you only need 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Leftover Chicken and Ham Pie:

1. You need of Pastry.
2. Take of EITHER 375g Shop-Bought Puff Pastry.
3. Provide of OR 125g Plain Flour.
4. Get 125 g of Unsalted Butter (Room temp, cubed).
5. Provide 75 ml of Cold Water.
6. Provide 1/2 tsp of salt.
7. Get of Filling.
8. Provide 320 g of Leftover Cooked Chicken (shredded).
9. You need 90 g of Leftover Cooked Ham/Bacon (chopped).
10. Use 30 g of Unsalted Butter.
11. Provide 35 g of Plain Flour.
12. You need 300 ml of Chicken Stock.
13. You need 125 ml of Double Cream.
14. Prepare 4 of Chestnut or Button Mushrooms (diced).
15. Take 2 of Spring Onions (finely chopped).
16. Use 1 tbsp of Mixed Herbs.
17. Prepare 1 of Egg Yolk (beaten).

Steps to make Leftover Chicken and Ham Pie:

1. Preheat oven to 180c fan/350f/gas 4. Line a large baking tray with baking paper. If making pastry, proceed to step 4 before starting to make the filling. If using shop bought pastry, start at step 2..
2. Melt the butter on medium heat in a saucepan then beat in the flour. Cook this for a minute or two to cook out the flour taste a little. Add the stock and whisk constantly for 2-3 minutes until thickened then whisk in the cream..
3. Fold in the spring onions and mushrooms and cook for 1 minute. Stir in the chicken, bacon, and cream and sprinkle in the herbs. Season to taste. Remove from heat and allow to cool completely..
4. HOME MADE PASTRY, START HERE!! Rub the butter into the flour using fingertips until all the flour has turned pale yellow but there are still chunks of butter larger than breadcrumbs. Stir in the flour. Use a wooden spoon to very gradually mix in the water until it starts to form together. Very quickly press the dough into a ball, wrap in cling film and chill in the fridge for at least 20 minutes..
5. On a lightly floured surface, roll out the pastry into a 30 x 33 cm rectangle. Cut this rectangle in half lengthways and place one half onto the prepared baking tray. Gently fold the other pastry in half and make cuts in the folded side about 1cm apart, leaving a 1cm border..
6. Spoon the cooled filling onto the pastry on the tray, leaving a 1cm border of pastry around the edges. Open the folded pastry back out and gently place it over the filling. Crimp all around the edges with a fork..
7. Brush the top of the pastry with the egg yolk. Sprinkle the top of the pastry with more mixed herbs and black pepper (optional)..
8. Bake for 25-30 minutes until puffed up and golden brown..
9. Enjoy!!.

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