Chicken and Ham Pie

Ingredients:

Ready-rolled shortcrust pastry (2 rolls)

Unsalted butter, oil, and flour for the sauce

Fresh lemon juice, thyme, black pepper, parmesan

Onion, strong chicken stock, whole milk

Cooked shredded chicken (from rotisserie chicken)

Cooked ham (chopped or shredded)

An egg for egg wash

Instructions:

1. Blind Bake: Preheat oven and bake the bottom pastry for 10 minutes to prevent a soggy base.

2. Make the Filling: Sauté onions, add flour, and slowly stir in chicken stock and milk until the sauce thickens. Stir in seasonings, parmesan, chicken, and ham.

3. Assemble the Pie: Pour the filling into the pie base, top with more pastry, and brush with egg wash.

4. Bake: Cook in the oven until golden brown and bubbly (about 20-25 minutes).

Serving:

Best paired with steamed vegetables and crispy potatoes.

This hearty pie is perfect for autumn meals and great for using leftover roast chicken. Enjoy!