Chicken Pot Pies With Ham Recipes

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

CHICKEN AND HAM PIE

Steps:

• In a food processor, mix the butter with the flour until it resembles fine breadcrumbs.
• Mix the egg with 1 tablespoon of cold water and add to dough.
• Mix until just starting to form clumps, adding a little more water if it is still very crumbly.
• Turn the pastry out onto a board or work surface and knead gently to bring it together.
• Place onto a sheet of cling film/wrap and wrap tightly.
• Place in fridge for at least 2 hours.
• Season the chicken thighs with salt and black pepper.
• Heat ½ tablespoon olive oil in a pan over a medium heat and fry the chicken for 5 minutes each side, until golden.
• Remove from the pan to a plate.
• Add the other ½ tablespoon olive oil to the pan and cooked the onion for 5 minutes until soft.
• Add the crushed garlic and fresh thyme and cook for 1 minute.
• Stir in the flour.
• Add the stock, milk and mustard and stir.
• Chop the chicken into bite size pieces. It will still be a little raw in the middle, don't worry, it will finish cooking in the sauce.
• Add the chopped chicken to the sauce and simmer for 30 minutes.
• Pour into a 17 x 26cm (6.7" x 10") dish and cool. Once cool, add the chopped ham and stir to combine.
• Preheat the oven to 200˚C fan /220˚C / 392˚F convection / 428˚F
• Take the pastry out of the fridge 5 minutes before you want to use it.
• Dust a board or clean work surface with flour, then roll the pastry out to 3mm - 5mm (0.11" - 0.19") thick.
• Optional step: cut strips of pastry 1 cm (0.4") wide. Brush the tops of your baking dish sides with egg and cover with pastry strips. Brush these pastry strips with egg and lay the pastry on top.
• Lay the pastry over the chicken filling and using a sharp knife, cut around the egdes of the dish, leaving a slight overlap.
• Use any scraps of pastry for decoration, fixing them to the top with a little beaten egg or milk.
• Cut a couple of slips in the top of the pastry to let the steam out.
• Brush the top of the pie with beaten egg or a little milk and place into the oven for 30 minutes, until the pie is golden brown on top and bubbling at the edges.

HOMESTYLE CHICKEN POT PIE WITH HAM

Steps:

• Heat the oven to 375°F.
• Heat the butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 1 minute. Stir in the broth. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the chicken, ham and vegetables. Pour the chicken mixture into a 9-inch pie plate.
• Unfold the pastry sheet and place it over the chicken mixture. Trim the excess pastry. Press the pastry to the rim to seal.
• Bake for 25 minutes or until the pastry is golden brown.
• Ingredient Note: This recipe is a great way to use up leftover vegetables. Or you can use your favorite frozen vegetable combination- just prepare according to the package directions first.

CHICKEN POTPIES WITH HAM

Steps:

• Preheat oven to 425 degrees, with rack in the middle. In a large saucepan, heat butter over medium. Add carrot, onion, fennel, and fennel seed. Cook until carrot is crisp-tender, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 5 to 8 minutes.
• Remove from heat; stir in chicken, ham, and lemon juice; season with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls; set aside.
• On a floured surface, roll out dough to a 15-inch round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds; place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving.
• To store: Prepare through step 3; let cool to room temperature. Cover with plastic wrap, then aluminum foil; store in freezer, up to 3 months.
• To reheat: Preheat oven to 425 degrees. Uncover ramekins; bake on a rimmed baking sheet until bubbling and golden, 30 to 35 minutes. Let cool 5 minutes before serving.

CHICKEN, HAM AND FENNEL POT PIES

Steps:

• Bring broth to boil in Dutch oven over medium heat. Add fennel; cook 7 minutes. Add chicken and carrot; simmer until fennel, chicken and carrot are tender, about 10 minutes. Pour into strainer set over bowl; reserve broth for another use.
• Melt butter in heavy large saucepan over medium-high heat. Add flour; stir 2 minutes. Gradually add milk and whisk until sauce thickens, about 4 minutes. Add lemon juice, fennel seeds and 1/2 teaspoon salt. Add chicken mixture and ham. Season with salt and pepper. Divide filling among eight 1 1/4-cup soufflé dishes or glass custard cups. Cool completely.
• Roll out pie crust on flour surface to 1/8-inch thickness. Cut out 8 rounds, each measuring 1/2 to 1 inch larger in diameter than soufflé dishes, gathering dough and rerolling as necessary. Cut out leaf decorations from dough scraps, if desired. Lay 1 dough overhang firmly to adhere to sides and top rim of dish. If using, brush bottom side of cutouts with water and place on dough; cut slits in dough for steam to escape. (Can be made 1 day ahead. Cover each with plastic; chill.)
• Preheat oven to 375°F. Place pies on large baking sheet. Brush crusts with glaze. Bake until pies heated through and crusts are golden, about 40 minutes.
• To make pie crust:
• Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 4 tablespoons water; blend in. Add enough additional water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until cold, at least 1 hour or up to 1 day. Makes 8 small cups.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.