Chicken and ham pie

Name: Chicken and Ham Pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1.5 lb Boneless, skinless chicken breasts; 0.5 lb Cooked ham, diced; 1 cup Frozen peas; 1 cup Chicken broth; 0.25 cup All-purpose flour; 0.5 cup Heavy cream; 1 sheet Puff pastry, thawed; 1 each Egg (for egg wash); 0.25 tsp Salt; 0.25 tsp Black pepper

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What are some good recipes for chicken and ham pie? What is that one recipe that makes me happy every time I make it? What is a warm hug in the dish? I remember the first time I tried to make something like this, it was a disaster! Is this chicken and ham pie delicious? Is it the one that actually works? What is the best meal you have ever What are some of the best breakfast coffees? Cakes, but way more substantial. If you’re a fan of comforting, savory baked goods, then this chicken and ham pie is going to be perfect. What is your best friend?

What is a chicken and ham pie?

What exactly is this chicken and ham pie? Think of it as the ultimate comfort food baked into a delicious, sliceable form. It’s a savory bake, loaded with tender chunks of chicken and salty, flavorful ham, all bound together. What are some of the best creams to make a creamy base? Is this a traditional pastry pie? This one has a soft, almost cake-like texture to the batter that bakes up around the filling. Is it incredibly forgiving and melts in your mouth? What is essentially a one-dish wonder that combines the heartiness of stew with the ease of baked goods? What is the difference between a casserole, but with more refined and utterly delightful texture? What is the kind of food that makes you feel good from the inside out?

Why you’ll love this recipe?

What are some good reasons to make a chicken and ham pie? First off, the flavor is just out of this world. What are some of the best ingredients to cook chicken and ham? Add in, and a lovely creaminess that just ties it all together. It’s not overly rich, but it’s definitely satisfying. What I love most is how simple it is. Even if you’re not a seasoned baker or cook, you can nail this. Is it really a dump-and-Mix Recipe? Is it budget friendly? If you have leftover chicken or rotisserie chicken, it’s even more economical, and ham is usually more expensive. Is it affordable? What’s a lifesaver on busy weeknights when you want something hearty and without the fuss? What is the versatility of dressing up or down? Serve it for a casual family dinner, bring it to the potluck, or even slice it up. What is the best brunch What is more exciting than a chicken casserole? Double-crust pie This recipe stands out because it’s consistently delicious and always impresses, without demanding. How many hours in the kitchen are there?

How do you make a chicken and ham pie?

Quick Overview

The beauty of this chicken and ham pie lies in its simplicity. What’s the best way to make a quick and flavorful filling? Is it safe to mix them before Is it a simple cooking process that requires minimal active cooking time? The batter itself is incredibly forgiving, and the filling is so easy to throw together. How quickly this comes from pantry staples to a stunning, golden-brown pie ready. To be devoured. What is the kind of meal that makes you feel like a kitchen whiz, even if you just followed the steps?

Ingredients

For the Main Batter:
What is all-purpose flour? 2 cups.
1 tablespoon of baking powder. 1 teaspoon of salt.
What is 1 teaspoon salt?
1/2 teaspoon Black Pepper. 1 teaspoon salt.
1/4 cup unsalted butter, melted and slightly cooled.
1 1/4 cups milk (whole milk works best for richness, but any will do)
2 large eggs, lightly beaten.

For the Filling:
2 cups cooked chicken, shredded or diced (rotisserie chicken is perfect here!)
1 cup cooked ham, diced.
1/2 cup finely chopped onion.
1/4 cup finely chopped bell pepper (any color you like!)
1/4 cup all-purpose flour. 1 cup rolled
1 1/2 cups milk. 1 1/4 cups sugar, 1
1/2 cup chicken broth. 1 cup gallons.
1 teaspoon Dijon mustard.
Salt and pepper to taste.
Optional: 1/4 cup shredded cheddar cheese for extra creaminess. Add salt and pepper to taste.

For the Glaze:
1 egg yolk, beaten with 1 tablespoon water (for an egg wash) OR a sprinkle of Parmesan cheese.

How do I follow the

Step 1: Preheat & Prep Pan

How do I get my oven preheated to 375°F (190°C)? I use a 9-inch pie plate. I don’t have an oven-safe baking dish. I like to grease my pie plate with a little butter or cooking spray. What are the best ways to make a pie slide out? Make sure your dish is ready to go before you start mixing!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and pepper. Set aside. What is the best way to distribute baking powder evenly? Nice, even rise. You want it to look like a pale, fluffy cloud of goodness!

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the melted butter, 1 1/4 cups of milk, and the lightly browned butter. Set aside. I like to make sure my butter isn’t piping hot when I add it to the eggs, otherwise, you might end up with a rash. How do I scramble them a little? Just slightly cooled is perfect.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. What’s the best way to mix everything with a spatula? A few lumps are totally okay – fact, they’re a good sign you haven’t overworked the batter, which is ok. is what we want for a tender result? Can overmixing make it tough?

Step 5: Prepare Filling

While your oven is preheating, let’s whip up that filling. In a medium saucepan over medium heat, add 1 tablespoon of butter or 1 teaspoon of oil. What should I do if I want to sauté the onion and bell pepper for about 3 minutes? Then, stir in the diced ham and shredded chicken. What’s your favorite chicken and Ham Recipe? Cook for about a minute, letting the flour toast. Gradually whisk in the 1 1/2 cups of milk and the chicken broth. Keep stirring until the sauce thickens. Stir in the Dijon mustard, salt, and pepper to taste. If you’re adding cheese, stir it in now until it’s melted and gooey. This makes it extra delicious!

Step 6: Layer & Swirl

What is the fun part? Pour half of the batter into a pie plate. Spoon the chicken and ham filling evenly over the batter. Then, carefully pour the remaining batter over the top of the filling, trying to cover it as much as possible. Use a fork or spoon to gently swirl the filling into the top layer of batter to create an even layer. Some pretty patterns, but it’s not essential. What is the main goal of getting everything in there?

Step 7: Bake

I used egg wash to make a pie. I’m using it for the top of the pie, but I have not tried it. If you like a golden sheen, sprinkle with Parmesan if you prefer. Place the pie plate on a baking sheet – this catches any potential drips. Bake for 35-45 minutes, or until the pie is golden brown and a toothpick inserted into the center comes out clean. Is it true that he comes The edges should be set and slightly puffed.

Step 8: Cool & Glaze

After the pie is done, let it cool for at least 10 minutes before serving. This allows it to set up properly, making it much easier to cut neat portions. If you’re using a glaze that needs to be applied after baking (like if you were using butter glaze), this is your first time using it. Is it time to drizzle it over a warm pie? What are some tips for using egg wash in the morning?

Step 9: Slice & Serve

What is the best way to slice a pie? What is the steam that rises from it? Is it perfect as is, but I’ll share some serving suggestions next.

What should I serve it with?

What is a chicken and ham pie? I like a slice of bread with roasted coffee. It’s good for breakfast. I like to top it with a fried egg if I’m feeling hungry. For a more substantial brunch, it pairs beautifully with roasted cherry or green salad. A side of Hollandaise Sauce or a light vinaigrette really makes it feel elegant. If you’re serving it as a main course, if you have grilled chicken and roasted peppers, what are you going to serve? To cut through the richness. What are some good side dishes to serve with mashed potatoes or green beans? My kids love it with a side of ketchup, which always makes me laugh. What’s that comforting, easy-going kind of food that welcomes whatever you want to serve?

What are some tips for making a delicious chicken and ham pie?

I’ve made this chicken and ham pie more times than I can count, and I have definitely picked up a few. What are some tricks along the way? Do you need to cook chicken for this? Leftover roast chicken, rotisserie chicken or even chicken breast poached and diced works. What is the best way to cook a chicken? When you’re preparing the filling, make sure you cook the flour with the chicken and ham for at least 5 minutes. What do you think of the first minute This “toasting” of the flour helps get rid of any raw flour taste and ensures a smoother, richer flour. I learned this after one time where I rushed it, and you could definitely taste the flour! For the batter, resist the urge to overmix. Just mix until the dry ingredients are moistened. A few lumps are your friends here. Is a pie tender? If you’re not a fan of onions or bell peppers, you can totally leave them out, or swap them for some other vegetables. Finely diced celery or leeks. What would be the best pie without them? When it comes to baking, every oven is different. Keep an eye on it after about 30 minutes. If the top is browning too quickly, you can always tent it with foil. For the egg wash, make sure you get an even coating for that beautiful golden-brown color. What is the Dijon mustard in the filling? Don’t skip it! What makes chicken and ham sing without making the pie? What is the taste of mustard? Is there something that elevates me?

Storing and Reheating Tips

This chicken and ham pie is fantastic for leftovers, which is always a huge win in my book! Once it has cooled down completely, you can store it at room temperature for up to two hours if you’re not refrigerating it right away. For longer storage, pop it into an airtight container or cover the pie plate tightly with plastic wrap and then foil. It will keep well in the refrigerator for up to 3 to 4 days. When you’re ready to reheat, the microwave is the quickest option – just a minute or two until heated through. For a crispier crust, though, I prefer to reheat it in a moderate oven, around 300°F (150°C), for about 15-20 minutes. You can also reheat individual slices in a toaster oven. If you happen to have any leftover glaze that you didn’t use on the initial bake, you can gently warm it and drizzle it over the pie after reheating for that extra shine. I haven’t tried freezing this pie, but I suspect it would do okay. If you do freeze it, make sure it’s well-wrapped to prevent freezer burn, and it should be good for about 2-3 months. Thaw it in the refrigerator overnight before reheating.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! For a gluten-free version, I’d recommend using a good quality gluten-free all-purpose flour blend in the batter. You might need to adjust the liquid slightly; start with the 1 1/4 cups of milk and add a tablespoon more at a time if the batter seems too thick. For the filling, ensure your chicken broth is gluten-free, and you can thicken the sauce with a gluten-free flour blend or cornstarch if you prefer, though the all-purpose gluten-free flour should work well in the filling too. The texture might be slightly different, but it should still be delicious!

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s a chicken and ham pie. If you were thinking of a different recipe, I’m happy to share tips for that too. For this particular pie, there are no vegetables in the batter itself, just the onion and bell pepper in the filling.

Can I make this as muffins instead?

That’s a fun idea! You could definitely adapt this into muffins. You’d likely want to spoon some filling into the bottom of greased muffin tins, then top with the batter. You’d need to adjust the baking time, probably around 20-25 minutes at the same temperature, until a toothpick comes out clean. They’d make for a great portable snack or a fun brunch item!

How can I adjust the sweetness level?

This chicken and ham pie isn’t really a sweet dish; it’s savory. The sweetness comes from the natural flavors of the ingredients. If you prefer a slightly sweeter profile in general, you could add a tablespoon or two of sugar to the batter, or perhaps a touch more diced ham which can be a bit sweeter. However, I find the current balance of savory ingredients to be perfect.

What can I use instead of the glaze?

The egg wash glaze is primarily for that beautiful golden-brown color and a slightly crispier top. If you don’t want to use an egg wash, you can simply brush the top with a little milk or even melted butter right before baking. A generous sprinkle of shredded cheese like cheddar or Gruyere on top before baking is also a fantastic alternative – it gets wonderfully bubbly and browned!

Final Thoughts

Seriously, if you’re looking for a meal that’s comforting, delicious, and surprisingly easy to make, this chicken and ham pie is it. It’s one of those dishes that just brings smiles to faces. The way the savory filling melds with the tender, slightly cakey batter is just pure magic. It’s become a firm favorite in my recipe rotation, and I’m always so thrilled when I see how much everyone enjoys it. I hope you give this chicken and ham pie a try and that it becomes a beloved recipe in your home too! Let me know in the comments below how yours turns out, or if you have any special variations you like to add. Happy baking!

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