Chicken and Ham Pie

Fix.and.Freeze.Foods's picture

Nov. 10, 2011


For the pastry
Flour 3/4 Pound (350 Grams)
Salt 1 Pinch
Butter 1/2 Pound (225 Grams)
Water 45 Milliliter (3 Tablespoons)
Milk 4 Tablespoon (For Glazing)
For the filling
Chicken leg 1 , cooked, skinned, boned and cut into cubes
Ham 4 Ounce , cooked and chopped
Onion 1 Small , peeled and chopped
Frozen sweetcorn 4 Ounce , cooked, drained (100 Grams)
Salt To Taste
Ground black pepper To Taste
Eggs 2 , beaten



1. Preheat the oven to oven (190°C/375°F or Gas Mark 5).

2. To make the pastry into a bowl sift the flour and salt.

3. Add the butter in pieces and rub into the flour with the fingertips until the mixture resembles fine breadcrumbs.

4. Stir in enough water to form firm dough.

5. Divide the dough in two.


6. On a floured surface roll out one half and use to line a 23 cm/9 in ovenproof or foil pie plate.

7. To make the filling in a bowl add all the ingredients and stir well to mix.

8. Spread over the dough-lined plate, leaving a small margin all round.

9. Roll out the remaining dough to form a lid.

10. Moisten the edges of the dough, place the lid on top of the filling and press firmly to seal together.

11. Trim and flute the edge and use any trimmings to decorate the top of the pie.

12. Cut an air vent in the centre.


13. If you wish to freeze the dish, do so at this stage. Open (flash) freeze until firm, then wrap in foil or a freezer bag. Seal, label and return to the freezer.


14. To serve the frozen dish, remove wrappings, then thaw at room temperature for 4 hours.

15. Brush the dough with milk and bake in a preheated moderately hot for 40 to 45 minutes.

16. Cover with foil if the pastry becomes too brown.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 583Calories from Fat 308

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 173 mg7.21%

Total Carbohydrates 50 g16.7%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet