Ham Tarragon Pot Pie Recipes

CHICKEN, HAM, AND TARRAGON PIE

Chicken, Ham, and Tarragon Pie image

The ultimate comforting supper, bursting with flavorsome vegetables and a rich herby gravy. You can either use some of the pre-frozen chicken filling , in which case thaw it, then assemble the pie and eat straight away. Alternatively, you can make the filling, let cool, and assemble the pie, then freeze the whole thing uncooked ready to defrost and bake in the oven at a later date.

Provided by Ghillie James

Categories Chicken Herb Poultry Kid-Friendly Dinner Meat Ham Fall Winter Tarragon Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 (18-ounce) package refrigerated all-butter puff pastry in a block
all-purpose flour, for dusting
2 thick slices good-quality fully cooked ham, cut into strips
1 heaped tablespoon finely chopped fresh tarragon
1/2 quantity of Chicken with White Wine and Herbs
1 egg, beaten

Steps:

Roll out the pastry on a floured counter and, using your pie dish as a template, cut out a piece to generously fit the top. From the trimmings, cut a 3/4-inch wide strip (it can be in pieces) to fit around the rim of the dish. Dampen the edges and stick the strips in place around the rim.
Mix the ham and tarragon into the chicken filling, then spoon this into the dish. Dampen the top of the pastry strip and place the pastry round on top. Trim the edges and press down gently. Decorate the top if you wish with pastry shapes made from the trimmings, then brush with the beaten egg and make a small slit in the top for a steam hole. Either freeze or cook within 4 hours (keep the pie in the fridge).

HAM & TARRAGON POT PIE

Ham & tarragon pot pie image

Use ready-rolled puff pastry for a fuss-free, midweek masterpiece - fill this pie with pulled ham hock and a creamy, herby sauce

Provided by Miriam Nice

Categories Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 10

Ingredients

50g butter
1 onion , chopped
2 celery sticks , chopped
50g plain flour
600ml milk
90g pack pulled ham hock
small pack tarragon , leaves only, chopped
1 egg , beaten
320g pack ready-rolled puff pastry
cooked peas , to serve

Steps:

Heat oven to 200C/180C fan/gas 6. In a shallow casserole dish, melt the butter over a medium heat on the hob. Add the onion and celery, and fry gently to soften. Add the flour and stir to coat the vegetables. Slowly add the milk, stirring really well after each addition, making sure there are no lumps of flour before you add the next splash of milk. Once all the milk has been added, bring to a simmer to thicken, then fold in the ham hock and the tarragon. Season to taste, then add about half the beaten egg.
Cut a circle of puff pastry 2cm wider than the top of the pan and pop it onto seal in the filling underneath, folding the edges to create a crust. Cut the off-cuts of pastry into rough strips and use them to decorate the top. Brush the pastry with the remaining egg and bake in the oven for 25 mins or until the pastry is golden and crisp. Serve with peas.

Nutrition Facts : Calories 579 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium

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