Chicken And Ham Pie Delia

Instructions

1. Preheat your oven to 375°F (190°C) and grease a pie dish with butter or non-stick spray.

2. In a large skillet, sauté the chopped onion and minced garlic over medium heat until soft and fragrant, about 3-4 minutes.

3. Add the diced ham to the skillet and cook for an additional 2-3 minutes until slightly browned.

4. Sprinkle the flour over the ham and onions, stirring constantly for 1-2 minutes to cook the flour.

5. Slowly pour in the chicken broth while stirring continuously to prevent lumps from forming.

6. Pour in the heavy cream and stir until the mixture thickens and begins to simmer.

7. Add the shredded chicken, dried thyme, salt, and pepper to the skillet, stirring well to combine. Simmer for a few more minutes until the filling is thick and creamy.

8. Remove the skillet from the heat and let the filling cool slightly while you prepare the pie dish.

9. Line the greased pie dish with one sheet of puff pastry, trimming any excess dough hanging over the edges.

10. Pour the chicken and ham mixture into the pastry-lined dish, spreading it out evenly.

11. Cover the filling with the second sheet of puff pastry, pressing the edges together to seal the pie.

12. Brush the top of the pie with the beaten egg to create a golden, shiny crust.

13. Cut a few slits in the pastry to allow steam to escape during baking.

14. Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is puffed and golden brown.

15. Remove the pie from the oven and let it cool for a few minutes before slicing and serving.