Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Chicken, Ham and Mushroom Pie
Here’s a hearty family pleaser which will hopefully help you look forward to those colder months ahead!
Prep: 10 minutes (plus 30 minutes cooling time)
Cooking: 30 minutes
Total: 40 minutes
1 tbsp oil⠀
8 skinless boneless chicken thighs each cut into four pieces
200g cooked ham cut into chunks (not the wafer thin type!) or bacon lardons
1 onion chopped
2 garlic cloves crushed⠀
250g chestnut mushrooms⠀
1 tsp dried thyme⠀
2 tbsp plain flour⠀
100ml white wine⠀
100ml milk 500g pack fresh puff pastry,⠀
1 egg beaten
Colour the onions and garlic for 5 minutes in a hot pan with a lug of olive oil.
Season the chicken and add to the pan for 5-8 minutes. If using bacon lardons add them to the pan and colour them for 5 minutes.
Add the mushrooms and thyme, stir, then add the flour to the pan. Stir then add the wine and let it bubble. Add the milk.
If using ham instead of lardons add it now, season the mix and simmer for 5 minutes.
Pour the mixture into a pie dish and let it cool before adding the pastry top.
Brush the egg around the edge of the pie dish. Roll out the pastry (if use ready rolled) and lay it on top of the mixture. Press around the sides. Brush with the beaten egg and criss cross the top with a knife. Pierce the middle to let steam out.
Put in an oven at 200 degrees for 30 mins or until the pastry is golden brown. Serve with mash and green veg.