Recipe for Chicken & Ham Pie


3 lb chicken
2 onions, whole
2 onions, thickly sliced
2 carrots
3 stalks celery
3 sprigs parsley
1 bay leaf
6 peppercorns salt to taste
4 tablespoon butter
1 cup cliced mushrooms
2 tablespoon flour
2 tablespoon mixed chopped parsley, thyme, and t; arragon
6 slice ham, chopped
1 pkg frozen puff pastry
1 egg, beaten


Cut meat off chicken bones in large chunks and set aside. Place carcass and giblets in large saucepan woth wholle oniolns, carrots, celery, herbs and peppercorns. Cover with water, bring to a boil and simmer for 1 hour. Strain and add salt. Measure out 1 1/2 cups strained broth and set aside. Melt 2 tablespoons butter in separate saucepan. Add sliced olnions and saute 3-4 minutes. Add mushrooms and saute 1 minute. Remove onions and mushrooms from pan and keep warm. Melt 2 more tablespoons butter in same pan and brown chicken 4-5 minutes. Sprinkle in flour, then pour on reserved broth. Bring to a boil, whisking constantly. Simmer 1 minute, then add onions and mushrooms. Sprinkle in mixed chopped herbs. Make a layer of ham on bottom of pie dish. Spoon in half of the chicken mixture, then another layer of ham. Add remaining chicken and top with ham. Cool. Preheat oven to 450.

Thaw pastry according to package directions. Roll out pastry the shape and size of dish top, cutting a thin strip to place around moistened edge of pie dish. Brush this strip with water, then place large piece of pastry on top. Crimp edges together; cut off ecess with sharp knife. Make 3 or 4 steam holles and brush pastry with beaten egg. Bake 25 minutes to cook pastry. reduce heat to 375, cover with damp waed paper or foil and bake 20 minutes longer. Remove from heat and cool slightly before serving.

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