Chicken Ham 'N' Mushroom Pie Recipe

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Chicken Ham 'N' Mushroom Pie Recipe

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Parmesan cheese gives the crust of this pie an extra-special flavor. A co-worker back Ohio shared the recipe. Friends and family talk about how good it is every time I make it.—Darlene Tyktor, Glen Allen, Virginia
MAKES:
6-8 servings
TOTAL TIME:
Prep: 1 hour Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 1 hour Bake: 35 min.

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 cups water
  • 1 medium carrot, cut into chunks
  • 1 celery rib, cut into chunks
  • 2 teaspoons salt
  • 1/4 teaspoon dried thyme
  • 1/4 pound fresh mushrooms, sliced
  • 1/2 cup cubed fully cooked ham
  • 1/4 cup butter or margarine
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon pepper
  • Dash ground nutmeg
  • 1/2 cup frozen peas, thawed
  • PASTRY:
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/3 cup cold butter
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 5 to 6 teaspoons cold water
  • GLAZE:
  • 1 egg white
  • 1 teaspoon water

Directions

In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. reduce heat; cover and simmer for 45-55 minutes or until chicken is tender. Remove chicken. When cool enough to handle, remove meat and skin from the bones; discard skin and bones. Cut the meat into chunks; set aside. Strain broth and set aside.
In a skillet, saute the mushrooms and ham in butter until mushrooms are tender. Sprinkle with flour, pepper and nutmeg; stir until blended. gradually stir in 1-3/4 cups reserved broth (refrigerate any remaining broth for another use). Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas and reserved chicken. Cool.
Meanwhile, combine the flours, Parmesan cheese and salt in a bowl. Cut in butter until crumbly. Stir in egg yolk and lemon juice. Gradually add cold water, tossing with a fork until dough forms a ball. On a floured surface, roll out dough into a 9-in. square.
Transfer chicken mixture to an ungreased 9-in. square baking dish. Place pastry over filling; trim and flute edges. Cut slits in top. Beat egg white and water; brush over pastry. Bake at 375° for 35-40 minutes or until bubbly and the crust is golden brown. Let stand for 10-15 minutes before cutting. Yield: 6-8 servings.
Originally published as Chicken Ham 'N' Mushroom Pie in Casserole Cookbook 2001, p180

Nutritional Facts

1 piece: 345 calories, 20g fat (10g saturated fat), 123mg cholesterol, 1080mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 24g protein.

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 cups water
  • 1 medium carrot, cut into chunks
  • 1 celery rib, cut into chunks
  • 2 teaspoons salt
  • 1/4 teaspoon dried thyme
  • 1/4 pound fresh mushrooms, sliced
  • 1/2 cup cubed fully cooked ham
  • 1/4 cup butter or margarine
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon pepper
  • Dash ground nutmeg
  • 1/2 cup frozen peas, thawed
  • PASTRY:
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/3 cup cold butter
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 5 to 6 teaspoons cold water
  • GLAZE:
  • 1 egg white
  • 1 teaspoon water
  1. In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. reduce heat; cover and simmer for 45-55 minutes or until chicken is tender. Remove chicken. When cool enough to handle, remove meat and skin from the bones; discard skin and bones. Cut the meat into chunks; set aside. Strain broth and set aside.
  2. In a skillet, saute the mushrooms and ham in butter until mushrooms are tender. Sprinkle with flour, pepper and nutmeg; stir until blended. gradually stir in 1-3/4 cups reserved broth (refrigerate any remaining broth for another use). Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas and reserved chicken. Cool.
  3. Meanwhile, combine the flours, Parmesan cheese and salt in a bowl. Cut in butter until crumbly. Stir in egg yolk and lemon juice. Gradually add cold water, tossing with a fork until dough forms a ball. On a floured surface, roll out dough into a 9-in. square.
  4. Transfer chicken mixture to an ungreased 9-in. square baking dish. Place pastry over filling; trim and flute edges. Cut slits in top. Beat egg white and water; brush over pastry. Bake at 375° for 35-40 minutes or until bubbly and the crust is golden brown. Let stand for 10-15 minutes before cutting. Yield: 6-8 servings.
Originally published as Chicken Ham 'N' Mushroom Pie in Casserole Cookbook 2001, p180

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