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Funny how the year-end holiday season always arouse cravings for certain food – it was Chicken Pie yesterday. With some frozen leg ham leftover from our Christmas dinner, I combined it with fresh chicken meat to make a chicken and ham pie for dinner. My daughter, Shermaine, wiped-out half of it!

CHICKEN & HAM PIE

Mashed Potato Topping, to prepare ahead :
5 pcs russet potatoes
50gm melted butter
50gm cheddar cheese
50ml milk
salt and pepper to taste
extra melted butter for brushing
– peel the potatoes
– cut the potatoes into quarts and boil them in a pot of hot water until soft
– mash the potatoes and add butter, milk, cheese, salt & pepper to taste
– set aside for use later

The Filling :
(A)
1 tablespoon olive oil
1 large onion, sliced
3 clove garlic, minced
3 slices ginger, minced

(B)
100 gm ham, cut into cubes

(C)
2 chicken thighs
– skin removed, deboned and cut into small cubes
– season meat with some salt, pepper & cornflour

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(D)
100gm frozen mixed vegetables (defrosted & washed)
100gm button mushrooms, cut into cubes

(E)
200ml hot water
½ teaspoon chicken stock granules
salt & pepper to taste

(F)
1 tablespoon plain flour dissolved with some water

Method
1) Heat oil and fry (A) until fragrant.
2) Add (B) and pan-fry lightly.
3) Add (C) and stir-fry till almost cooked.

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4) Add (D) and stir-fry until chicken is done.

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5) Add (E) and leave to simmer for 5 mins.

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6) Thicken sauce with (F). Taste and adjust seasoning if necessary.

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7) Transfer the filling into a casserole. Top it with mashed potatoes and brush the top with melted butter.

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Brush the top with melted butter before baking

Brush the top with melted butter before baking

8) Bake at 180°C for 30 mins.

Golden Chicken & Ham Pie

Golden Chicken & Ham Pie

9) Serve warm.

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