Creamy Chicken, Ham, and Mushroom Pie
A savory pie with a creamy filling of chicken, ham, and mushrooms, encased in a hot water crust pastry.
Sign up to personalise this recipe
- •1 cup Water
- •1 tsp Salt
- •3 cups All-purpose flour
- •1/2 cup ButterFor pastry
- •1/2 cup Lard(optional)Can substitute with solid vegetable fat
- •500 g ChickenDiced, mix of thigh and breast meat
- •1/2 tsp Black pepper
- •1 tsp Dried thyme
- •1/4 tsp Cayenne pepper(optional)Optional for heat
- •2 cloves GarlicChopped
- •200 g Chestnut mushroomsChopped
- •2 tbsp All-purpose flourFor filling
- •200 ml Chicken stockNatural or made from stock cubes
- •1/2 cup Heavy cream
- •150 g HamChopped
- •1 handful ParsleyChopped
- •1 count EggFor egg wash
- •1 dash MilkFor egg wash
- 1
Make the hot water crust pastry by simmering water, then adding salt to flour. Mix butter and lard into hot water until melted.
10 min
- 2
Combine the hot liquid with flour to form dough. Wrap and refrigerate for at least 2 hours.
2h 0m
- 3
Melt butter in a pan, add diced chicken, and cook until colored. Season with pepper, thyme, and optional cayenne.
10 min
- 4
Add garlic and mushrooms, cook until mushrooms are soft. Stir in flour to thicken.
5 min
- 5
Add chicken stock and cream, simmer until thickened. Stir in ham and parsley, then cool completely.
15 min
- 6
Roll out pastry, cut bases and lids for pies. Preheat oven to 170°C (340°F).
10 min
- 7
Assemble pies by filling pastry bases with cooled filling, cover with pastry lids, and seal edges.
10 min
- 8
Brush pies with egg wash, cut vents in tops, and bake for 40 minutes.
40 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
What do you think of these?
Don't overthink it — you can always change this later.
Pizza
Any style of pizza