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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!


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 :
1 tablespoon olive oil
1 large onion, sliced
3 clove garlic, minced
3 slices ginger, minced

100 gm ham, cut into cubes

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


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

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

1 tablespoon plain flour dissolved with some water

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

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


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

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

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


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.