Creamy Chicken, Ham, and Mushroom Pie. Best! pie you’ll ever taste.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: shortcrust pastry

Whole wheat pastry adds fiber, while shortcrust is often less expensive.

Start by making the hot water crust pastry: put water in a small pan and bring it to a simmer.

Add salt to the flour and mix it in.

Add butter and lard to the hot water and stir until it melts.

Make a well in the flour and add the hot liquid; mix with a wooden spoon.

Use a bowl scraper to finish mixing and scrape down the sides of the bowl.

Tip the dough onto the bench and fold it together until smooth, avoiding overworking it.

Cut the pastry into two equal pieces, wrap in cling film, and refrigerate for at least two hours.

If making the pastry the day before, take it out of the fridge an hour before using.

For the filling, melt butter in a medium-sized pan over medium heat.

Add diced chicken and stir-fry until it colors, using small pieces (12mm or half inch).

Add dried thyme and stir in, optionally adding cayenne or hot chili powder for heat.

Mix in chopped garlic and then add chopped mushrooms, stirring well.

Add flour and thoroughly mix it in to thicken the filling.

Add vinegar and then chicken stock, using natural stock or stock cubes made up in boiling water.

Stir in heavy cream and mix well to thicken the filling.

Add diced ham and mix it in, bringing the mixture to a simmer until it thickens.

Taste for seasoning; it should be fine as is.

Add chopped parsley and mix well, then cover and let it cool completely before using.

Roll out the pastry on a floured bench, using a rolling pin with spacers for even thickness.

Cut out bases for the pies using a pie tin as a guide, stacking them lightly floured.

Cut out lids for the pies using the same pie tin.

Preheat the oven to 170°C (340°F) or gas mark 3.

Make an egg wash by whisking one large egg with a dash of milk; add an extra yolk for color if desired.

Grease the pie tins with butter or oil.

Place a pastry base in each tin, pressing it down into the corners to expel air bubbles.

Add the cooled filling to the pastry case, leveling it with the top of the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens