Chicken and Ham Pie

By bakers_delight85

Ingredients

• 4 Tbsp. Kerrygold Irish butter
• 1/4 cup all-purpose flour
• 2 cups homemade chicken stock, canned low-sodium chicken broth, or 2 chicken bouillon cubes mixed with 2 cups boiling water
• 1/2 cup half-and-half
• 1/4 cup chopped onion
• 4 ounces white mushrooms, sliced
• 1 cup fresh or frozen peas
• 2 Tbsp. minced fresh flat-leaf parsley
• 1 cup cooked chicken, cut into 1/2-inch pieces
• 1 cup cooked ham, diced
• Salt and freshly ground pepper
• 1 sheet frozen puff pastry from a 17.3 ounce package, left at room temperature for 30 minutes
• 1 large egg beaten with 1 Tbsp. water

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375 degrees F. Butter a 10-inch deep-dish pie plate.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, or until blended with the butter. Add the stock or broth and cook, whisking constantly, for 2 to 3 minutes, or until the mixture comes to a boil. Reduce the heat and simmer gently for 2 to 3 minutes, or until the sauce starts to thicken. Stir in the half-and-half, onion, mushrooms, peas and parsley, and cook for 3 to 5 minutes, or until the vegetables are nearly tender. Add the chicken and ham and season with salt and pepper. Spoon the mixture into the prepared dish. Unfold the pastry on a lightly floured surface. Roll out into a circle 12 inches in diameter. Place the pastry over the chicken mixture, trim and crimp the edges. Cut a few slits in the top to allow steam to escape. Brush with egg wash and bake for 20 to 25 minutes, or until the pastry is puffed and golden. Remove the pie from the oven and let cool for 5 minutes on a wire rack before serving.