Hairy Bikers Chicken And Ham Pie Recipe

This Hairy Bikers Chicken And Ham Pie is a creamy and flavorful recipe, which uses cooked chicken and smoked ham. It’s a comforting weeknight dinner, ready in about 1 hour, plus baking time.

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Hairy Bikers Chicken And Ham Pie Ingredients

For the filling:

• 2 tsp sunflower oil
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 1 medium leek, trimmed and cut into thin slices
• 100ml white wine
• 150ml water
• 1 chicken stock cube
• 1kg whole cooked chicken
• 100g sliced smoked ham
• 2 tbsp plain flour
• 300g half-fat crème fraiche
• Freshly ground black pepper

For the pastry:

• 3 sheets filo pastry, each about 38 x 30cm
• 1½–2½ tsp sunflower oil

How To Make Hairy Bikers Chicken And Ham Pie

1. Sauté aromatics: Heat 2 tsp sunflower oil in a large non-stick frying pan over a low heat. Add the finely chopped onion and crushed garlic. Fry gently for 5 minutes, stirring occasionally, until the onion is softened but not colored. Add the thin leek slices and cook for 1 more minute, stirring constantly.
2. Deglaze and reduce liquid: Pour over the white wine and 100ml of the water. Dissolve the chicken stock cube in the pan by squishing it with a wooden spoon. Keep simmering on a high heat and stir constantly until the liquid has reduced by about half. Remove the pan from the heat.
3. Prepare chicken and ham: Strip the skin off the whole cooked chicken. Tear the chicken meat off the bones into bite-sized pieces and place them in a large bowl. Cut the sliced smoked ham into strips about 1.5cm wide and add them to the bowl with the chicken. Sprinkle the 2 tbsp plain flour on top and toss lightly together to coat.
4. Combine filling: Add the cooked onion and stock mixture from the pan to the bowl with the chicken and ham. Pour in the remaining water and the half-fat crème fraiche. Season generously with freshly ground black pepper. Stir all the ingredients together until just combined.
5. Fill pie dish: Spoon the prepared filling mixture into a 1.5-litre pie dish.
6. Preheat oven and prepare pastry: Preheat your oven to 200°C/Fan 180°C/Gas 6. Pile the 3 sheets of filo pastry one on top of the other on your work surface. Divide the stacked sheets into 9 rectangles by cutting through all the layers. Put 1½–2½ tsp sunflower oil into a small bowl.
7. Top the pie with filo: One at a time, lightly brush each pastry rectangle with a little oil (just dip the tip of the pastry brush to ensure the oil lasts for all pieces). Very loosely scrunch up each oiled pastry rectangle. Place the scrunched-up filo pieces close together on top of the filling until the surface of the pie is completely covered.
8. Bake: Bake the pie for 30–35 minutes, or until the filo pastry is crisp and golden brown and the filling is bubbling hot. Serve immediately with some green vegetables; no need for extra potatoes or rice.

Recipe Tips

• Cool the filling slightly: Although not explicitly stated, allowing the filling to cool slightly before adding the filo pastry helps prevent the pastry from becoming soggy too quickly.
• Don’t over-mix the filling: Once all ingredients are added to the chicken and ham, stir just until combined to maintain the texture of the chicken pieces.
• Handle filo gently: Filo pastry is delicate. Work quickly and keep un-used sheets covered with a damp cloth to prevent them from drying out.
• Minimal oil for filo: Use only a very light brush of oil on each filo sheet. Too much oil can make the pastry greasy instead of crispy.
• Using cooked chicken: This recipe is perfect for using up leftover roast chicken, making it a quick and easy meal.

What To Serve With Chicken And Ham Pie

This pie is quite substantial on its own, but a simple green side complements it perfectly.

• Steamed green beans
• Broccoli florets
• Garden peas (if you want extra!)
• A crisp green salad

How To Store Chicken And Ham Pie

• Refrigerate: Store leftover chicken and ham pie in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven to re-crisp the filo pastry.
• Freeze: It’s generally not recommended to freeze pies with a fresh filo pastry topping, as the pastry can become soggy upon thawing. However, you can freeze the cooked filling in an airtight container for up to 3 months. Thaw, reheat, then top with fresh filo and bake.

FAQs

• Can I use uncooked chicken? This recipe is designed for cooked chicken. If using raw chicken, you would need to cook and dice it first before adding it to the filling mixture.
• What if I don’t have white wine? You can substitute the white wine with an equal amount of chicken stock or apple juice for a similar liquid volume, though the flavor profile will be slightly different.
• Can I make this pie gluten-free? To make it gluten-free, you would need to use gluten-free plain flour for coating the meat and thickening, and source gluten-free filo pastry.
• Why is my filo pastry not crispy? Ensure you use enough oil (but not too much) and bake at the correct oven temperature until golden brown. An underheated oven or insufficient oil can lead to soft pastry.
• Can I add other vegetables to the filling? Yes, finely diced mushrooms or bell peppers could be added with the onions and leeks for extra flavor and nutrients.

Try More Recipes:

• Hairy Bikers Gammon Orange Juice Recipe
• Hairy Bikers Gammon In Coke Recipe
• Hairy Bikers Gammon Honey Mustard Recipe
• Hairy Bikers Fish Pie Recipe