Wednesday, September 21, 2016

Chicken and Ham Pies



Who doesn't like pies for dinner? So this is another "kid" recipe and this is something you can all make with your kiddos and have them help out in the kitchen. The kids wanted to make this one for dinner, so I prepped all the ingredients for them.

When it came time to cook, neither of them wanted to budge helping... however once I cooked everything, they wanted to do the fun part and put the pie crusts on top of the ramekins. As Brooklyn made a border around the ramekin, she shrieked, "Mommy! This dough feels like Play dough!" She loved it.

The kids did so great putting the crusts on and my little mini Brooklyn is a perfectionist like me, her dough had to be perfect on top of each pie.




Chicken and Ham Pies

Ingredients:
2 tbs. butter
2 tbs. all-purpose flour
1 cup chicken stock (I used homemade chicken bone broth.... so good)
1/2 cup milk
2 tbs. crème fraiche
1 tsp. dried herbs
salt and pepper
1 tbs. vegetable oil
1 small onion, sliced
12 oz. chicken breast, cubed
4 oz. cooked ham, cubed
3 1/2 oz. frozen peas
12 oz. store-bought pie dough
1 egg, beaten

Directions:
Place the butter, flour, stock and milk in a medium saucepan.  Cook over moderate heat, and continue whisking with the whisk until the mixture starts to thicken. 

Bring to a boil, then reduce the heat and add the crème fraiche and herbs.  Season to taste with salt and freshly ground pepper, then simmer for 2-3 minutes.

Heat oil in a large frying pan and add the chicken and onion.  Cook for 3-4 minutes, stirring occasionally, until the onion has softened and the chicken has browned.

Stir the chicken and onions into the sauce, then cover and simmer for 10 minutes.  Remove the pan from the head and stir in the ham and peas. 

Preheat oven to 400.  Let the mixture cool slightly, then divide it between four small individual pie dishes or one large one.

Roll out the dough on a lightly floured surface, then cut out four circles, slightly larger than the top of the pie dishes.  Use the scraps to make thin strips to cover the edges of the pie dishes (this is the part Brooklyn thought was like playing with playdough).

Brush the edges of the pie dishes with the egg, then press on the strips of pie dough.  Brush with egg again, then place the pie lids on top.  Use your fingers to seal the edges of dough together.

Brush tops with egg and make a cross in the top of each pie to allow the steam to escape.  Cook for 20 minutes at the top of oven, until the pie crust is puffed and golden.

Variation:  Use vegetable stock in step 1.  In steps 3 & 4, omit the chicken and ham. Simmer the sauce for 5 minutes and add 12 oz. cooked potatoes, carrots and parsnip and 3 oz. corn when you add the peas.

Let Cool Slightly and Enjoy the Yumminess!