Recipe Card

Chicken and Ham Pie

This delicious pie is a moreish combination of chicken, ham and peas in a creamy white wine sauce.

It has a garlic fadge topping. Fadge, a scone type dough made with potatoes, was a traditional staple in Britain until the middle of the last century. It provided a cheap yet nutritious meal when food was scarce.

It is ideal for a summer evening with a side of broccoli and a glass of crisp white wine!

Serves 4 people.

Ingredients

Available from British Corner Shop

To be Sourced Locally

400g of Chicken Breast diced into 5cm cubes
100g of Butter
450ml of Semi-Skimmed Milk
Salt and Pepper for seasoning
Broccoli and Carrots to serve

Method

Heat the oven to 180°C and then, in a deep frying pan, fry the chicken in 50g of the butter and the sunflower oil.

Add the ham, white wine and parsley and when the chicked is almost cooked (after about 6 minutes), sprinkle over 2 tablespooons of the plain flour and stir to coat.

Add 200ml of the milk and stir over a low heat until the milk thickens and then add the tin of peas (drained and seasoned to taste).

In a bowl, add the dried potato, 250ml of boiling water, a pinch of salt and the remaining butter and milk. Mix in the garlic granules and some black pepper.

Add in 80g of flour and mix well. Turn out onto a floured board and continue adding flour and kneeding gently until you have a light, pliable dough.

Fill a 10-15cm deep and 30cm x 20cm rectangular baking tray with the filling.

Roll the fadge out until it is the same size as the baking tray and top the filling snugly.

Bake in the oven until the top is golden and the filling bubbling around the edges - about 40 minutes - and serve with lightly steamed vegetables.