Chicken, ham and mushroom pie

Matt Tebbutt cooks his ultimate comfort food dish a creamy pie thats full of rich flavours
By Matt Tebbutt
Chicken, ham and mushroom pie
  • Rating:
  • Serves: 4-6
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the sauce

  • 2 shallots, diced
  • 1 sprigs tarragon
  • 1 tsp flour
  • 350 ml white wine
  • 350 ml madeira
  • 500 ml chicken stock
  • Couple of cep mushrooms
  • 500 ml double cream

For the pie

  • chicken breasts
  • 500 ml chicken stock
  • 1 handfuls field mushrooms
  • 1 knob of butter
  • 1 sprigs tarragon, chopped
  • 150 g smoked ham hock, flaked
  • 450 g shortcrust pastry
  • 1 egg, beaten

To serve

  • mashed potato
  • greens


1. For the sauce: lightly fry the shallots and tarragon then add the flour. Cook until the flour has absorbed all the liquid then pour in the white wine and Madeira.

2. Reduce by three quarters, then add the chicken stock and dried ceps.

3. Reduce by more than half, then add the double cream, bring to the boil. Season and reserve.

4. For the pie: preheat the oven to 180C/gas 4.

5. Poach the chicken in the stock until nearly cooked.

6. Lightly fry the mushrooms in some butter, season and add the tarragon.

7. Put the chicken and enough of the sauce into a pie dish, add the ham, stir in the mushrooms and tarragon and check the seasoning.

8. Roll out the pastry lid, brush the edge of the pie dish with beaten egg & stick the pastry on top.

9. Crimp the edge of the pastry with a fork. Glaze with the beaten egg. Make a little hole in the top for steam.

10. Bake the pie on a baking tray for 20-25 minutes or until the pastry is golden.

11. Serve with the mashed potato and greens.

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