Chicken Ham Sandwich Pies Recipes

CHICKEN AND HAM PIE

Steps:

• In a food processor, mix the butter with the flour until it resembles fine breadcrumbs.
• Mix the egg with 1 tablespoon of cold water and add to dough.
• Mix until just starting to form clumps, adding a little more water if it is still very crumbly.
• Turn the pastry out onto a board or work surface and knead gently to bring it together.
• Place onto a sheet of cling film/wrap and wrap tightly.
• Place in fridge for at least 2 hours.
• Season the chicken thighs with salt and black pepper.
• Heat ½ tablespoon olive oil in a pan over a medium heat and fry the chicken for 5 minutes each side, until golden.
• Remove from the pan to a plate.
• Add the other ½ tablespoon olive oil to the pan and cooked the onion for 5 minutes until soft.
• Add the crushed garlic and fresh thyme and cook for 1 minute.
• Stir in the flour.
• Add the stock, milk and mustard and stir.
• Chop the chicken into bite size pieces. It will still be a little raw in the middle, don't worry, it will finish cooking in the sauce.
• Add the chopped chicken to the sauce and simmer for 30 minutes.
• Pour into a 17 x 26cm (6.7" x 10") dish and cool. Once cool, add the chopped ham and stir to combine.
• Preheat the oven to 200˚C fan /220˚C / 392˚F convection / 428˚F
• Take the pastry out of the fridge 5 minutes before you want to use it.
• Dust a board or clean work surface with flour, then roll the pastry out to 3mm - 5mm (0.11" - 0.19") thick.
• Optional step: cut strips of pastry 1 cm (0.4") wide. Brush the tops of your baking dish sides with egg and cover with pastry strips. Brush these pastry strips with egg and lay the pastry on top.
• Lay the pastry over the chicken filling and using a sharp knife, cut around the egdes of the dish, leaving a slight overlap.
• Use any scraps of pastry for decoration, fixing them to the top with a little beaten egg or milk.
• Cut a couple of slips in the top of the pastry to let the steam out.
• Brush the top of the pie with beaten egg or a little milk and place into the oven for 30 minutes, until the pie is golden brown on top and bubbling at the edges.

CHICKEN & HAM SANDWICH PIES

Steps:

• Make the filling by mixing the chicken, ham, spring onion, cheeses and mustard with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.
• Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12cm across.
• Heat oven to 200C/180C fan/gas 6. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower - don't worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.
• Brush the parcels with beaten egg and cook for 25-30 mins until golden and risen. Enjoy warm in the garden or leave to cool and transport in the tin to a picnic. Serve with a spoonful of your favourite chutney, if you like.

CHICKEN POT PIE SANDWICH

Steps:

• For the biscuits: Preheat the oven to 425 degrees F. Whisk the self-rising flour and baking soda together. Then cut the cold butter into the dry ingredients. Mix until it resembles sand. In a separate bowl, whisk together the buttermilk, thyme and 1 teaspoon crushed pepper. Add the buttermilk mixture to the flour and butter mixture and, using a rubber spatula, mix until just combined. Do not over mix!
• On a silicon-lined baking sheet, scoop about a 1/4 cup of the batter to form each biscuit, leaving about 2 inches between each biscuit. Brush each with melted butter and sprinkle with crushed pepper. Bake until golden brown, about 15 minutes. Let cool on wire rack.
• For the filling: In the same oven, bake the chicken on a parchment-lined baking sheet until the internal temperature on an instant-read thermometer reaches 160 degrees F, 20 to 25 minutes. Let cool, remove the skin and shred.
• Heat a large saute pan over medium heat. Melt the butter, add the carrots and onions and season with salt and pepper. Saute until the veggies are soft, 6 to 8 minutes. Add in the all-purpose flour and cook until blonde, about 2 minutes. Add the dry sherry, and then whisk in the heavy cream, chicken stock and thyme sprig. Simmer until thickened, about 10 minutes. Remove the thyme sprig and adjust the seasoning.
• For the sweet pea pesto: Put the peas, parsley, pine nuts and lemon juice into a food processor. Pulse until combined, and then slowly drizzle in the olive oil. Season and set aside.
• For the sandwich build: Split the warm biscuits with a fork. Place some shredded chicken on the bottom buns, top with some pot pie filling and schmear the sweet pea pesto on top. Close and eat.

CHICKEN CORDON BLEU IMPOSSIBLY EASY PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, ham and cheese in pie plate.
• In medium bowl, mix remaining ingredients with whisk or fork until blended. Pour over cheese in pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. If desired, serve with additional potato topper and fresh chives.

IMPOSSIBLY EASY CHICKEN CLUB PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray (without flour). In pie plate, layer chicken, ham, bacon and cheese.
• In medium bowl, stir Bisquick mix, milk, eggs and 1/4 cup of the dressing with whisk or fork until blended. Pour over ingredients in pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.
• Meanwhile, in medium bowl, toss lettuce and tomatoes with remaining 1/4 cup dressing. Cut pie into wedges; top each wedge with lettuce mixture.

ITALIAN CHICKEN AND HAM SANDWICHES

Steps:

• Combine peppers, olives and dressing.
• Fill bread with pepper mixture, chicken, ham and cheese to make 2 sandwiches.

CHICKEN POTPIES WITH HAM

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.