CHICKEN POTPIES WITH HAM
Clever shortcuts make these individual potpies from reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie chicken and pie dough cut the prep time; fennel bulb, fennel seed, and cubed ham update it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees, with rack in the middle. In a large saucepan, heat butter over medium. Add carrot, onion, fennel, and fennel seed. Cook until carrot is crisp-tender, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 5 to 8 minutes.
- Remove from heat; stir in chicken, ham, and lemon juice; season with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls; set aside.
- On a floured surface, roll out dough to a 15-inch round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds; place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving.
- To store: Prepare through step 3; let cool to room temperature. Cover with plastic wrap, then aluminum foil; store in freezer, up to 3 months.
- To reheat: Preheat oven to 425 degrees. Uncover ramekins; bake on a rimmed baking sheet until bubbling and golden, 30 to 35 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 357 g, Fat 15 g, Fiber 1 g, Protein 31 g
CHICKEN, HAM AND PEA POTPIES
Provided by Nigella Lawson
Categories dinner, sauces and gravies, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare dough: In a small bowl, combine 3 cups flour and diced butter. Put in freezer for 10 minutes. Using a food processor, pulse mixture until it resembles coarse bread crumbs. With processor running, gradually add 2 eggs until mixture forms a ball; if necessary, add a little iced water.
- Transfer dough to a work surface and shape into four disks, making two slightly bigger than the others. Cover with plastic wrap and refrigerate while making filling.
- Prepare filling: Place a heavy-bottomed saucepan over low heat and melt butter. Whisk in 5 tablespoons flour and bouillon granules. Remove mixture from heat, and gradually whisk in milk to make smooth paste. Return pan to medium heat, and whisk constantly until simmering. Reduce heat to low; continue to whisk until sauce thickens, 2 to 3 minutes. Transfer mixture to large bowl, cover surface with dampened parchment paper; set aside to cool.
- Bring a kettle of water to a boil. Put peas in a sieve and pour boiling water over them, draining well. Mix peas, chicken and ham into cooled white sauce.
- Assemble and bake pies: Place a baking sheet in a 400-degree oven. Set aside four 1 1/4-cup pie dishes about 1 1/2 inches deep. Halve each of the bigger disks of pastry. Roll each piece to a size big enough to line base and sides of a pie dish with a generous lip of pastry hanging over edge. Spoon equal portions of filling into each shell.
- Halve remaining two pieces of dough, and roll out to make four pie lids. Dampen edges of pastry with water, and place a lid on each pie. Using a knife, trim excess pastry from around sides. Seal edges of pies with tines of a fork, and decorate as desired with leftover dough scraps. Using a pastry brush, paint pies with beaten egg. With point of a knife, cut a tiny cross in center of each pie or make small diagonal slashes.
- Place pies on baking sheet and bake until golden, 15 to 20 minutes. When pies are ready, use oven mitts to turn them upside down, remove them from their dishes and place on serving plates.
Nutrition Facts : @context http, Calories 1248, UnsaturatedFat 27 grams, Carbohydrate 91 grams, Fat 77 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 43 grams, Sodium 359 milligrams, Sugar 10 grams, TransFat 2 grams
HOMESTYLE CHICKEN POT PIE WITH HAM
Using ham in this pot pie adds great flavor, and using puff pastry for the crust makes it so simple to prepare. Warm and comforting, this delectable dinner is a hit with kids and adults alike.
Time 1h26m
Yield Serves: 6
Number Of Ingredients 7
Steps:
- Heat the oven to 375°F.
- Heat the butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 1 minute. Stir in the broth. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the chicken, ham and vegetables. Pour the chicken mixture into a 9-inch pie plate.
- Unfold the pastry sheet and place it over the chicken mixture. Trim the excess pastry. Press the pastry to the rim to seal.
- Bake for 25 minutes or until the pastry is golden brown.
- Ingredient Note: This recipe is a great way to use up leftover vegetables. Or you can use your favorite frozen vegetable combination- just prepare according to the package directions first.
CHICKEN & HAM PIE
When you need something warm and comforting after a long day, there's nothing like a proper British pie
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
- Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
- Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
- Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden.
Nutrition Facts : Calories 778 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.86 milligram of sodium
EASY CHICKEN POT PIE / PIES
Comfort food all the way and a pleasant surprise for the family to boot. These pot pies will satisfy a "man-sized" appetite. I was astounded as to how nice they turn out!
Provided by Bone Man
Categories Savory Pies
Time 2h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
- In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
- Drain the carrots and peas, then add them to the soup blend.
- Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
- Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
- Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
- Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
- In another mixing bowl, mix the flour, baking powder, white pepper and milk.
- When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
- Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
- Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
- Remove from the oven and serve when the tops are golden brown.
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
- Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g
CHICKEN, HAM AND FENNEL POT PIES
Steps:
- Bring broth to boil in Dutch oven over medium heat. Add fennel; cook 7 minutes. Add chicken and carrot; simmer until fennel, chicken and carrot are tender, about 10 minutes. Pour into strainer set over bowl; reserve broth for another use.
- Melt butter in heavy large saucepan over medium-high heat. Add flour; stir 2 minutes. Gradually add milk and whisk until sauce thickens, about 4 minutes. Add lemon juice, fennel seeds and 1/2 teaspoon salt. Add chicken mixture and ham. Season with salt and pepper. Divide filling among eight 1 1/4-cup soufflé dishes or glass custard cups. Cool completely.
- Roll out pie crust on flour surface to 1/8-inch thickness. Cut out 8 rounds, each measuring 1/2 to 1 inch larger in diameter than soufflé dishes, gathering dough and rerolling as necessary. Cut out leaf decorations from dough scraps, if desired. Lay 1 dough overhang firmly to adhere to sides and top rim of dish. If using, brush bottom side of cutouts with water and place on dough; cut slits in dough for steam to escape. (Can be made 1 day ahead. Cover each with plastic; chill.)
- Preheat oven to 375°F. Place pies on large baking sheet. Brush crusts with glaze. Bake until pies heated through and crusts are golden, about 40 minutes.
- To make pie crust:
- Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 4 tablespoons water; blend in. Add enough additional water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until cold, at least 1 hour or up to 1 day. Makes 8 small cups.
MOM'S CHICKEN POT PIE
Easy, beginner pot pie that your family will love.
Provided by Samantha Hamilton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
- Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
- Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
- Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
- Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g
INDIVIDUAL CHICKEN POTPIES WITH MUSHROOMS AND PEAS
Chicken potpies are as American as apple pie, but they needn't be as fattening. Insteadofa buttery piecrust, cap them with a billowy mound of light mashed potatoes, whichsoaks up the flavorful broth in every spoonful.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 20
Steps:
- Make the potatoes: Place potatoes and garlic in a medium saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat to a bare simmer; cook until potatoes are easily pierced with a fork, about 15 minutes. Drain; pass through a food mill into a large bowl. In the same pan, heat milk, butter, and the salt. Pour over potatoes; stir to combine. Season with pepper; cover, and keep warm.
- Make the filling: Heat broiler with rack in lowest position. In a medium saute pan, heat the oil over medium heat, and add shallot. Cook until soft, about 3 minutes. Stir in the mushrooms and the salt. Cook, stirring occasionally, until lightly golden and beginning to soften, about 8 minutes. Add parsley and thyme; remove from heat. Divide evenly among four 2-cup ovenproof dishes.
- Bring stock, 2 cups water, and bay leaf to a boil in a medium saucepan; add leeks and chicken. Reduce heat to medium; simmer until chicken is cooked through, about 4 minutes. Add peas; immediately turn off heat. Using a slotted spoon, divide chicken mixture evenly among baking dishes. Reserve 1 cup cooking liquid in saucepan; set aside remainder for another use (store in an airtight container in refrigerator up to 2 days).
- In a small bowl, combine cornstarch with about 1 tablespoon water; whisk until smooth. Slowly whisk into reserved broth in saucepan, and bring to a simmer over medium heat. Cook 1 minute, and ladle into baking dishes, dividing evenly. Spoon about 1 cup potato mixture on top of each dish, and place under broiler until tops begin to brown, 10 to 12 minutes. Remove from broiler, and serve hot.
Nutrition Facts : Calories 398 g, Cholesterol 82 g, Fat 10 g, Fiber 10 g, Protein 38 g, Sodium 549 g
PEA & HAM POT PIE
Bake this wholesome pie for one which takes just 40 minutes from prep to plate. It's a good choice if you're on a budget, costing less than £1.50 a serving
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Fry the soffrito mix in the oil until it softens and starts to turn golden, add the mushrooms and cook for a couple of mins. Add the peas and ham and cook until the peas are heated through. Stir in the cream and mustard, then turn off the heat. Season well and tip into a pie dish, ovenproof bowl or large shallow mug.
- Roll out the pastry using a little of the flour until it is larger than the top of your dish. Lightly score a criss-cross pattern into the pastry. Wet the rim of the dish with water and lift the pastry on top, pressing the pastry on to the edges of the dish.
- Cook for 20-25 mins or until the pastry is risen and golden.
Nutrition Facts : Calories 545 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.9 milligram of sodium
HAM & PEA FETTUCCINE
This fast and easy weeknight dinner makes smart use of items you can pick up quickly at the deli. What's more, it's delish! -Willie DeWaard, Coralville, Iowa
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cook the fettuccine according to package directions., Meanwhile, in a large skillet, saute the ham, peas, walnuts, onion, thyme and pepper in oil until heated through. Drain fettuccine. Add to ham mixture and toss to coat. Sprinkle with cheese; cover for 1 minute or until cheese is melted.
Nutrition Facts : Calories 424 calories, Fat 24g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 726mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 20g protein.
AU GRATIN HAM POTPIE
We first had Aunt Dolly's potpie at a family get-together. We loved it and were so happy she shared the recipe. Now, we make it almost every time we bake a ham. -Mary Zinsmeister, Slinger, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish., Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 1548mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
HAM AND PEA HAND PIES
These mini tarts are double sealed for extra insurance.
Yield Makes 8
Number Of Ingredients 11
Steps:
- Pulse butter, 3 cups flour, and 1/2 teaspoon salt in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. With motor running, stream in 1/2 cup ice water and process, adding more water by the tablespoonful if needed, until a shaggy dough comes together and starts to form a ball around the blade (a few dry spots are okay).
- Transfer mixture to a lightly floured surface and gently knead until dough comes together completely (don't overmix). Divide dough in half, flatten each piece into a 1/2"-thick square, and wrap in plastic. Chill until cold, at least 2 hours.
- Meanwhile, cook peas in a medium saucepan of boiling salted water until bright green, about 30 seconds. Drain and transfer to a bowl of ice water to cool. Drain and pat dry.
- Blend oil and 1 cup peas in a food processor until smooth; season pea purée with salt and pepper.
- Mix ricotta and lemon juice in a small bowl; season with salt. Whisk egg and vinegar in another small bowl.
- Preheat oven to 375°. Let dough sit at room temperature, about 5 minutes, to soften slightly, making it easier to roll. Working with 1 square at a time, roll out dough on a lightly floured surface to about a 13x11" rectangle. Trim to 12x10", then cut into eight 5x3" rectangles. (A ruler in the kitchen is a useful thing, but if you're not that particular, eyeball it.)
- Arrange 8 rectangles on a parchmentlined rimmed baking sheet, spacing 2" apart. Spread 1 tablespoon ricotta mixture over each, leaving a 1/2" border, then spread a dollop of pea purée over ricotta. Top with ham and remaining whole peas.
- Brush borders with egg wash and top with remaining 8 rectangles of dough, pressing gently around edges to seal. Crimp with a fork. Brush tops of tarts with egg wash and make 3 slits in the center of each (for steam to escape). Sprinkle with salt and pepper and bake, rotating halfway through, until tarts are deep golden brown, 35-40 minutes. Transfer to a wire rack and let cool 15 minutes.
- Do ahead: Dough can be made 3 days ahead; keep chilled. Hand pies (without egg wash) can be formed 1 day ahead; cover and chill. Brush with egg wash just before baking.
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EASY CHICKEN AND HAM PIE (WITH PUFF PASTRY) - WHERE IS …
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4.8/5 (6)Total Time 1 hr 15 minsCategory PoultryCalories 379 per serving
- Place the chicken breasts in a pot, cover with water. Add peppercorns, bay leaves, allspice. Bring to a boil, add a little sea salt and the stock cube, turn the heat down, simmer for about 10 minutes or until the chicken breasts are cooked through. Add the frozen peas during the last 3 minutes of the cooking time. If using leftover chicken remove the skin and the bones (if necessary), chop the meat. Defrost the peas and set aside.
- Lift the chicken from the water, let cool for a about 5 minutes. Chop into 2 cm/ 0.7 inch cubes. Chop the ham into small cubes as well. Drain the peas reserving the cooking water. Discard the spices.
- Chop the onion finely. Melt the butter in a medium saucepan. Cook the onion until golden. Sprinkle the flour on top and stir gently until the flour gets lightly golden as well. Gradually add 200 ml/ 6.7 fl.oz/ scant 1 cup of the reserved cooking water and the milk while whisking continuously. Turn the heat down and stir until the desired thickness is achieved, about 8 minutes. Add salt, pepper and nutmeg to taste.
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