simple chicken and ham pie

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Roll out another bit of pastry large enough to just cover the ham filling. 2. Spread the ham filling on the bottom of the pastry. It should also be 1/4 inch thick. The yellow 'bricks' in the picture are margarine, the white bricks are the vegetable fat. Lay the rest of the pastry on top, pressing down firmly. Put the margarine and vegetable fat in a mixing bowl and pour in the flour. Slice the chicken thighs into bite-sized pieces (don’t worry if they’re not completely cooked through). Spread the chicken filling over top. Spoon the chicken into an enamel pie dish (measuring about 8 x 9 in). The next step is to make the shortcrust pastry for the top of the chicken and ham pie. Chicken, peas and ham: If cooking the chicken for the pie, start by placing the chicken breasts in a soup pot. Stir the chicken, ham and parsley into the leek mixture, then stir through the crème fraîche. Bring to a boil, add a little salt and the chicken stock cube, turn the heat down and simmer for about 10 minutes or until the chicken breasts are cooked through. Add water and spices. On a floured surface, pinch together two sheets of pastry and roll out to the thickness of a quarter. Remove from the heat. Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. Simmer for a 1-2 minutes until thickened and the sauce coats the chicken. Cut off a strip, wet it, and place it on the lip of the pie dish. Place on top of the meat. Pour in the stock and bring to a simmer. Preheat the oven to 400°F. https://cookpad.com/uk/recipes/8926476-leftover-chicken-and-ham-pie Trim off the excess. A strip, wet it, and place it on the lip of the.. And place it on the bottom of the chicken, ham and parsley the. Mixing bowl and pour in the picture are margarine, the white bricks are the vegetable in! 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