To make the pastry, mix the flour and salt then rub in the butter until the mixture resembles fine crumbs. Add 1–2 tablespoons cold water and mix to make a firm dough. Or whizz together in a food processor. Knead gently, then wrap in greaseproof paper and chill.
Preheat the oven to 190°C/170°fan/Gas 5.
Mix together the chicken, vegetables, some leftover stuffing, the gravy, ham and cream and season with salt and pepper. Spoon into a shallow pie dish or two dishes.
Roll out the pastry. Brush around the edges of the pie dish (or dishes) with beaten egg.
Place the pastry over the top and pinch to seal to the edge of the dish. Trim the pastry around the dish with a sharp knife and make a hole in the top. If you like, use the trimmings to decorate the top. Brush with the remaining beaten egg. Bake for 30–35 minutes until golden brown.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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