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Chicken, Pea and Ham Pie

Love pea & ham soup? Well now you can take the winter favourite to the next level with this delish family pie! - by Kerrie Worner
  • 05 Jun 2019
Chicken, Pea and Ham Pie
Prep: 10 Minutes - Cook: 40 Minutes - Easy - Serves 6
Proudly supported by

This winter warmer dinner will be a new family favourite in your house ... 

Ingredients

1.3kg chicken thigh fillets, trimmed, cut into 4cm pieces

2 cloves garlic, crushed

2 tablespoons olive oil

150g shaved leg ham, coarsely chopped

535g can pea and ham soup

200g tub crème fraiche

1 tablespoon cornflour

1 cup frozen peas

6-pack fresh pumpkin scones

¾ cup grated Tasty cheese

Method

  1. Toss chicken with garlic and oil in a large bowl. Season with salt and pepper. 

  2. Heat a large, deep, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring for about 3 minutes, or until browned. Remove.

  3. Add ham to same pan. Cook, stirring for about 3 minutes, or until crisp. Return chicken.  Stir in soup and crème fraiche. Blend cornflour with 1 tablespoon water in a small bowl. Stir into pan. Bring to boil. Gently boil, stirring occasionally for about 5 minutes, or until slightly thickened. Stir in peas. 

  4. Transfer chicken mixture to an oiled, large ovenproof dish (10 cup-capacity).

  5. Cut scones horizontally in half. Arrange, cut side-down over chicken mixture to cover. Sprinkle with cheese.

  6. Cook in a moderate oven (180C) for about 20 minutes, or until cheese is golden brown. 

  7. Remove from oven. Stand for 5 minutes before serving. 

     

    TIP! Pumpkin scones are available in a six-pack from the bakery section of major supermarkets and Baker’s Delight bakery. We used an ovenproof dish measuring 22cm x 32cm x 5.5cm deep. 

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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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