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Chicken and Ham Pot Pie

The aroma in your house will drive you mad!  This is a homey dish, even kids love.

  • 1 Rotisserie Chicken
  • 1 slice cooked ham (8 oz)
  • 10 fl oz Chicken stock
  • 1 shallot, peeled and sliced
  • 2 oz butter
  • 2 tbsp flour
  • 6 oz creme fraiche
  • 1 egg yolk
  • 2 tbsp finely chopped parsley
  • 3 tbsp grated Cheddar cheese
  • 2 frozen pie shells
  • juice of 1/2 lemon
  • dash nutmeg, salt and pepper to taste

Cut chicken and ham into cubes.  Heat up the chicken stock and keep warm.  Heat 1 tbsp of the butter in a pan and sweat the shallots until translucent.  Add ham, fry for 3 minutes and set aside.  In another pan, heat remaining butter. Add flour and stir until fat has been absorbed. Gradually add the reserved chicken stock, bring to a boil and set aside.  In a bowl mix the creme fraiche, lemon juice and egg yolk.  Stir into stock seasoning with salt, pepper, nutmeg and cheddar cheese.  Add the reserved chicken, ham and parsley.  If making one pie, set one of the pie shells on a pie pan and blind bake at 350 F for 5 minutes, let cool slightly, and then pour the chicken mixture into the pie shell and cover with the second pie shell.  Bake for 30 more minutes or until golden brown.