Easy Creamy Chicken, Ham, and Mushroom Pie Recipe

Loaded pies filled with chicken, ham, and mushrooms are one of the best recipes that have ever been made and I love them so much that I can eat them every day. Whenever I have guests or friends coming over or even on a regular family mealtime, I often serve these pies to the table and I guarantee you, they will be gone within just a few minutes because they are that delicious! If you also want to give this a try, then go ahead and learn this recipe by John Kirkwood on YouTube now.

Ingredients:

Filling

• 14 ounces chicken breast or thighs, diced small
• 2½ ounces cooked ham pieces
• 3 large chestnut mushrooms, chopped large
• 200ml or approx. 1 cup chicken stock
• ¼ cup plain or all-purpose flour
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tbsp cider or white wine vinegar
• ½ cup double cream
• ½ tsp salt
• ½ tsp white pepper
• ½ tsp black pepper
• ½ tsp dried thyme
• A small bunch of parsley, chopped
• 1 large egg + a dash of milk, for the egg wash

Hot Water Crust Pastry

• 3¼ cups plain or all-purpose flour
• ¾ cup Water
• ½ cup butter
• ½ cup lard or solid vegetable fat
• 1 tsp salt

Directions:

Step 1: Hot Water Crust Pastry

In a mixing bowl, add the salt and flour, then whisk them together until well combined, and set it aside. Place a pot with water on a stove over low heat, then add the butter and lard, and bring it to a simmer. Once melted, pour it in the center of the flour in the bowl, then give them a good mix until well combined, and transfer the dough to a surface. Gently knead the dough until smooth, then cut it into 2 pieces equally, cover them with plastic wrap or food bags, and place them in the fridge to chill for at least 1 hour.

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Step 2: Pie Filling

Place a medium-sized saucepan on a stove over low to medium heat, then melt the butter, and add the diced chicken pieces. Give them a good toss and stir-fry them until they become white and firm, then season them with salt, black pepper, white pepper, and dried thyme, and mix them to combine. Add the garlic and mushrooms, then continue to mix them together until combined, and then add the flour and vinegar while stirring continuously until well mixed. Pour in the chicken stock and cream, then bring it to a simmer until it starts to thicken, and then stir in the ham pieces and parsley. Bring them to a low slow boil, then as soon as it starts to boil, turn off the heat, and place the lid back. Set it aside and allow it to cool completely.

Step 3: Assembling the Pie

Roll out the pastry to 1/8 inch thick, then cut them into circles as shown in the video, and lay them at the base of the greased nonstick pie tins. Add the filling, then place the pastry to cover the pie, and crimp the sides nicely. Brush the egg wash all over the top, then cut 2 vent slits at the top of each pie, and place them on a baking sheet. Place them in the lowest part of your preheated oven, then allow them to bake at 340°F or 170°C for about 40 minutes, and once done baking, transfer the pie tins to a wire rack to cool down for around 5 minutes. While still hot, gently remove the pie from their tin, then serve them, and enjoy!

*All image credit belongs to John Kirkwood via YouTube. Follow and subscribe to his channel for more!

Easy Creamy Chicken, Ham, and Mushroom Pie Recipe