Chicken and Ham Deep Dish Pie Recipe

Origin: Germany      Period: Traditional

Ingredients:

For the Pastry:
420g plain flour
1 tsp salt
200g vegetable suet (shortening)
7 tbsp (about) iced water

For the Filling:
1.3kg chicken, cut into serving pieces
1 tbsp salt
1 tsp black pepper
1 tsp thyme, ground
1 tsp rubbed sage
50g butter
2 tbsp plain flour
1 slice thick-cut ham, cut into 2cm pieces

Chicken and Ham Deep Dish Pie Preparation:

Method:

Combine the chicken, salt, black pepper, thyme and sage in a large heat-proof casserole. Cover with water then bring to boil, reduce to a simmer, cover and cook for 1 hour or until tender. Remove the chicken and set aside until cool (reserve 250ml of the stock) then remove the meat from the bones and cut into bite-sized pieces.

Prepare the pastry by mixing the salt and flour in a bowl. Add the suet and rub in with your fingers then add just enough iced water to bring the mixture together as a stiff dough. Turn onto a lightly-floured work surface and knnead until smooth then cut 2/3 of the pastry and roll out until large enough to cover the base of a 2l baking dish. Line the dish with the pastry then arrange the chicken in the shell. Melt 2 tbsp of the butter in a pan, add the 2 tbsp flour and stir until a smooth roux is formed. Cook for 1 minute, stirring constantly, then gradually stir-in the reserved stock. Cook over medium heat, stirring constantly, until the mixture is thick and bubbling then pour the sauce evenly over the chicken. Place the ham pieces on top then dot with the remaining butter.

Roll out the remaining pastry until large enough to cover the top of the dish. Crinp the edges to seal then cut away any excess. Cut slits in the top to allow steam to escape then transfer to an oven pre-heated to 190°C and bake for about 90 minutes, or until the pie is heated through and the cust is an even golden brown.

Serve hot with mashed potatoes and broccoli.

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