Recipes
Chicken pie
A hearty British classic that everybody loves. The gammon really lifts this creamy pie to the next level
A hearty British classic that everybody loves. The gammon really lifts this creamy pie to the next level
(10 votes)
Cook: 1 Hour 15 Mins
Serves: 4
Price: £1.77 per serving
Nutritional Information
Each 331g serving contains
Energy
2853kj
682kcal
2853kj
682kcal
34%
Fat
41.0g
41.0g
High
59%
59%
Saturates
17.0g
17.0g
Med
85%
85%
Sugars
1.2g
1.2g
Low
1%
1%
Salt
3.30g
3.30g
High
55%
55%
of your reference intake.
Typical energy values per 100g:
862kj/206kcal
Typical energy values per 100g:
862kj/206kcal
Ingredients
Halve 150g chestnut mushrooms
250g thick-cut gammon steak, cut into bite-sized pieces
50g butter
25g plain flour
250ml chicken stock
4 tbsp single cream
350g chicken, cooked
250g ready-to-roll puff pastry (or shortcrust pastry)
Method
1
Halve the chestnut mushrooms and cut the gammon into bite-sized pieces. Cook in a pan with 25g butter for 5 minutes. Put in a pie dish.
2
Melt another 25g butter in the pan and stir in the plain flour. Cook for 1 minute.
3
Add the chicken stock and whisk until boiling and smooth. Add the single cream and pour the sauce into the pie dish. Cool.
4
Cut the chicken into bite-sized pieces. Add to the pie dish and mix.
5
Roll out the pastry to cover the pie. Put the pie dish on the pastry and cut around it. Cut the scraps into 1cm strips. Dampen the edge of the pie dish and lay the strips on it. Dampen the strips and the pastry lid on top. Press the rim lightly to seal, then make a hole in the middle.
6
Brush the top of the pie with beaten egg and cook in the oven at 200C/180C Fan/Gas 6 for 25 minutes.