This recipe has been handed down to me by my mum and each time we add something to it to make it our own. This is something I make when I have a fair amount of time as it can take a little time to make (especially if you make the pastry yourself).
What I love about this pie is that it is jam packed full with ingredients and so you only need a small amount of it before you are full. Paired with mini roast potatoes and fresh veg this is a great dish for a cold winters day, it’s warming and filling and that’s exactly what you need when you have hungry mouths to feed that never seem to be full.
I recommend you make the filling for this pie the day before you are going to cook it as that ensures that the meat is infused with the different flavours, making for a tastier dish that you just won’t be able to resist.
- 4 chicken breasts cooked and shredded
- 100g cooked ham
- 150ml double cream
- 75ml chicken gravy
- 2 tbsp fresh tarragon
- 1 tsp cornflour
- 1/2 tsp english mustard
- 250g ready rolled puff pastry
- 1 med egg beaten
- black pepper
- Put chicken, ham, cream, gravy, tarragon, cornflour, mustard and pepper in a large bowl.
- Mix well
- Leave to marinate over night
- Spoon filling into a shallow baking dish.
- cover with pastry, trim to fit
- brush with beaten egg
- cook for 30-35mins
- serve hot with veg and potatoes.
You can also blind bake some puff pastry with baking beads for about 10 mins before putting the filling inside it. This makes it a bit more of a traditional pie, rather than a hot pot with a topping.
I hope you enjoy this recipe
Much love xx