Creamy Chicken and Ham Pie

Recipe chicken and ham pie

This creamy chicken and ham pie is the perfect food to finish off your Xmas or Thanksgiving leftovers. The chicken can just as easily be replaced with leftover turkey if that is what you have had for your Christmas dinner.

This family recipe is simple to make and is not very much work at all. You really just have to make the sauce and fry up some mushrooms and onions as the meat has already been cooked.

We often use this recipe to use up chicken leftovers from a Sunday roast as well. Leeks also go well added to the sauce.

Chicken or Turkey?

We often have a chicken at Xmas because there are only three of us and a huge turkey would just get wasted.

But I find this is a great way to use up the remains of your turkey as well, as let’s face it there is a lot of meat on a turkey! You can make several pies and freeze them if need be.

How long can you keep Turkey after Xmas?

It is advisable to use up your Xmas or Thanksgiving meat as soon as possible really. I know there is bit of a tradition in the UK to eat cold turkey and other variations using the cooked meat until it is finished, but I have never felt happy doing this.

Some people (for example, the USDA) say you can keep turkey up to three-four days after cooking as long as it has been refrigerated and properly cooked, but really I like to have it all gone within a maximum of 2 days after Xmas.

After all, you do not want to run the risk of ruining your Christmas or the run-up to New Year by poisoning all your relatives …… (or maybe you do?? 🙂  ha!)

We made this meal on Boxing Day (or St. Stephen’s Day in Ireland) this year and it has all gone now! It is very tasty and super quick and easy to make.

Another advantage this recipe has if you use turkey is that turkey can be quite dry sometimes and this recipe cooks the turkey in a sauce which keeps it moist. And another thing, the kids will love it!

The perfect combination of turkey (or chicken) and ham is also a good one.

Many people have a ham at Christmas so it works out well, but if you don’t have, then leeks are also a good combination with chicken (or turkey).

I like to use puff pastry in this recipe but of course, you can also make it with a shortcrust pastry if you prefer.

I hope you enjoy this recipe and find it a useful and tasty way to get rid of your leftovers after Christmas!

How to make chicken and ham pie

Creamy Chicken and Ham Pie

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This creamy chicken and ham pie is a great way to get rid of your leftovers at Xmas or thanksgiving, or even just after a Sunday roast.

Ingredients

• Leftover cooked ham and chicken (or turkey) meat from Xmas or Thanksgiving dinner
• Thyme and Rosemary sprigs, 2 each
• Salt and Pepper
• 70g mushrooms
• ½ onion, finely chopped
• 50g butter
• 2 garlic cloves, crushed
• 50g plain flour
• 100ml White wine
• 300ml milk
• 300 ml chicken stock
• 50g cream
• Roll of puff pastry (defrosted, if frozen)

Note:

• above quantities to be adjusted to suit your pie dish

Instructions

1. Chop the chicken and ham into small pieces and place in a pie dish. Then fry the mushrooms and onion together in a skillet in some butter and place aside in the pie dish.
2. Melt the butter in a saucepan and sauté the garlic in it for about a minute. Then add the flour and slowly add the milk on a low heat, whisking to get rid of any lumps. Add the white wine and then bring to a simmer until the sauce thickens.
3. Then add the hot chicken stock and simmer again until the sauce has thickened again. Season with salt and pepper to taste and add the leaves of the thyme and rosemary sprigs, nicely chopped. Then finally add the cream, stirring all the time and remove from the heat.
4. Add the sauce to the pie dish, and stir it all up together, making sure everything is covered. You can keep this in the fridge until you are ready to eat.
5. When you are ready to cook the pie, pre-heat the oven to 180C. Then roll out the puff pastry for the pastry lid, and place on top of the filling, with a few nice shapes of pastry if you so wish.
6. Brush the top with milk and place in a middle shelf of the oven and cook for about 40 minutes or until piping hot and the pastry is browned.
   

Notes

Serve up with potatoes and carrots or something similar, or just eat it on its own.

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