An old family favourite, straight from my mother’s notebook.
Apologies for the long absence. I’ve been unwell, and life has been a bit hectic. But that’s all alright now.
Anyway, the other night it was my turn to cook the dinner and I decided to cook one of my favourite quick supper ideas, a chicken and ham slab pie.
This recipe has been one made by my Mum for years, she got the recipe from her older sister, Valerie, who has been making it since she was a young housewife in the early 1960’s.
Valerie’s original recipe was for a plate pie made with shortcrust pastry, which is fine, but Mum fancied something different. After several attempts, we’ve come up with this version. A great slab of a pie that can be cut into pieces and served with steamed greens and roasted root vegetables, or with a hearty salad.
I got the name ‘Slab pie’ from Martha Stewart, it just means a large rectangular pie that can be sliced up. Mum wanted to call it ‘traybake pie’, but it doesn’t sound right to me. And anyway, it’s my blog, so I can name it however I want.
Easy Chicken and Ham Slab Pie – serves 4
If you don’t have any ham, you can just use chicken.
Approx 1/2 a small roast chicken, I sometimes use a shop-brought rotisserie chicken
A small chunk of cooked ham
A small tin of condensed chicken soup, or mushroom
1 sheet of ready rolled puff pastry
1 egg, beaten, for glazing
Preheat the oven to 200c/180c fan/gas mark 6. Line a baking sheet with baking parchment.
Cut or shred the meats into bite-sized chunks. Place in a bowl with the condensed soup, and mix to combine. Set this aside.
Unroll the sheet of puff pastry. Cut in half. Place one half of pastry on the prepared baking sheet. Spoon the chicken and ham mixture in the middle, spreading it out to within an inch of the edge. Brush the edges with egg, place the remaining half of the pastry on top and crimp the edges together with the tines of a fork. Make a few holes in the top to allow steam to escape, glaze the pastry with more beaten egg, and bake for 20 minutes, until golden brown.
Cut into four, and serve with steamed greens and roasted root vegetables. Or even a salad.