Chicken Ham and Mushroom Pie.
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Ingredients - Chicken Ham and Mushroom Pie:
- Provide 200 g - cubed roasted gammon.
- Prepare 3 for boneless chicken thighs.
- You need 150 g mushrooms.
- Require 1 pack of ready rolled pastry.
- You need 2/3 pint of bechamel sauce (see other recipie).
- Prepare 2 tsp of chicken gravy granules.
- Require 2 tsp - thyme.
- Prepare 1 oz for butter.
- Give 1 - egg to glaze pastry top.
Chicken Ham and Mushroom Pie start cooking:
- In a frying pan add the butter and mushrooms. Chop the chicken thighs to bite size chunks and add them to the pan. Add the thyme..
- In a separate pan make the bechamel up. Don't forget to season it with black pepper and a dash of nutmeg. Stir in the chicken gravy granules. Pour in the chicken and mushrooms pan as well as the chopped gammon chunks and stir together..
- If you need a really substantial pie filling you could add some diced carrot or some frozen peas to the pie filling to bulk it out..
- Assemble the pie and glaze it with a beaten egg. Sometimes I let my youngest make some pie decorations with pastry trimmings. My pie dish works better for me if I use a pie whistle to support the centre, as well as making steam holes in the top..
- Bake off in the oven for 35 is minutes (when the pastry has come to look golden brown). Take it out of the oven and let it cool for 5 mins before you serve. I put this with mash and some vegetables such as sweetheart cabbage..
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