Recipes

Chicken and Ham Pie

Turkey and Ham Pie

Chicken and Ham Pie

Heat the butter in a heavy bottomed pan, add the chopped onion and garlic and cook without colour.
Add the diced chicken breast and cook for 1 minute over low heat.
Add the flour and mix well.
A ladle at a time, add the chicken stock, then the milk, until a rich sauce is achieved. Season with salt and pepper and simmer for 10 minutes.
Add the diced ham, leeks and tarragon and cook for a further 5 minutes. Leave this mix to completely cool.
Line an 8" spring loaded cake mould with the pastry, reserving a 1/3 for the lid. Fill with the chicken mix and seal with the last 1/3 of the pastry. Brush with the egg and bake for 1 hour at 160°C.
Leave to rest for 20 minutes.
Divide between 4 plates and serve with seasonal vegetables.

A real winter warmer and a great traditional dish.

Mark Stower
Company Executive Chef

Family eating has sadly declined in the UK more than anywhere in Europe. A study carried out by Birds Eye last year reported that a quarter of young people regularly eat alone in their rooms and only one in five always eat at a table.
Pies are meant for sharing so Mark's delicious recipe this month should provide a great incentive to get the family to sit around the table eating together.
Skinless chicken breast is quite low in fat and saturated fat and a good source of other nutrients, including selenium, which tends to be low in the average UK diet.
Mark's delicious pie recipe is obviously going to be higher in fat than some other chicken recipes, but it makes the centrepiece for a healthy balanced meal when served with a plateful of lovely vegetables.

Dr Juliet Gray, Company Nutritionist