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Anytime you find yourself with leftover chicken, consider it a blessing. You can certainly go for a second round of last night's dinner, but the wonderful thing about this mild-mannered meat is that it's so easy to repurpose it into an entirely different meal. It doesn't matter what cut you have handy.

Leftover Chicken and Ham Pie cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Leftover Chicken and Ham Pie dishes which you make.

Alright, don’t linger, let’s approach this leftover chicken and ham pie formula with 17 substances which are surely easy to receive, and we have to process them at the very least through 9 measures. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements - Leftover Chicken and Ham Pie:

1. Take Pastry
2. Provide for EITHER 375g Shop-Bought Puff Pastry
3. You need of OR 125g Plain Flour
4. Require 125 g for Unsalted Butter (Room temp, cubed)
5. Provide 75 ml of Cold Water
6. Need 1/2 tsp for salt
7. Need Filling
8. Provide 320 g of Leftover Cooked Chicken (shredded)
9. Provide 90 g of Leftover Cooked Ham/Bacon (chopped)
10. Get 30 g - Unsalted Butter
11. Require 35 g for Plain Flour
12. Make ready 300 ml Chicken Stock
13. You need 125 ml for Double Cream
14. Take 4 Chestnut or Button Mushrooms (diced)
15. Prepare 2 for Spring Onions (finely chopped)
16. Provide 1 tbsp - Mixed Herbs
17. Make ready 1 for Egg Yolk (beaten)

Leftovers still taste delicious, but the pastry will not be crispy anymore. This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience, from BBC Good Food. An assemblage of leftover chicken and ham, some noodles and vegetables, a little cheese–just about whatever you have on hand will work in this casserole. This dish made good use of my leftovers.

Leftover Chicken and Ham Pie start cooking:

1. Preheat oven to 180c fan/350f/gas 4. Line a large baking tray with baking paper. If making pastry, proceed to step 4 before starting to make the filling. If using shop bought pastry, start at step 2.
2. Melt the butter on medium heat in a saucepan then beat in the flour. Cook this for a minute or two to cook out the flour taste a little. Add the stock and whisk constantly for 2-3 minutes until thickened then whisk in the cream.
3. Fold in the spring onions and mushrooms and cook for 1 minute. Stir in the chicken, bacon, and cream and sprinkle in the herbs. Season to taste. Remove from heat and allow to cool completely.
4. HOME MADE PASTRY, START HERE!! Rub the butter into the flour using fingertips until all the flour has turned pale yellow but there are still chunks of butter larger than breadcrumbs. Stir in the flour. Use a wooden spoon to very gradually mix in the water until it starts to form together. Very quickly press the dough into a ball, wrap in cling film and chill in the fridge for at least 20 minutes.
5. On a lightly floured surface, roll out the pastry into a 30 x 33 cm rectangle. Cut this rectangle in half lengthways and place one half onto the prepared baking tray. Gently fold the other pastry in half and make cuts in the folded side about 1cm apart, leaving a 1cm border.
6. Spoon the cooled filling onto the pastry on the tray, leaving a 1cm border of pastry around the edges. Open the folded pastry back out and gently place it over the filling. Crimp all around the edges with a fork.
7. Brush the top of the pastry with the egg yolk. Sprinkle the top of the pastry with more mixed herbs and black pepper (optional).
8. Bake for 25-30 minutes until puffed up and golden brown.
9. Enjoy!!

Some chicken, ham, noodles and cheese, and you've got dinner. You'll be glad of all that leftover turkey when you taste this delicious pie! It will also use up ham, gravy and a little sherry. If you have a pie funnel, put it in the middle of the filling. I had leftover chicken from my roast chicken that we had the other day so I used some of that.

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