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Chicken and Ham Pie


This pretty little porcelain bird is just waiting for a pie to sit on.

My father-in-law gave me the pie funnel many years ago and I’ve managed to keep it without breaking it thus far…

Lardons are required.

Here they are again, waiting to be cooked…

First I fry them off in their own fat.

Then I mix them with some chopped up chicken which has already been cooked.

Next I add a tin of Campbells condensed mushroom soup.

Put the mixture in a pie dish with the pie funnel in the middle.

The purpose of a pie funnel is to let the steam out of the pie while it is cooking. This prevents the pastry from going soggy.

 Put a prepared pastry lid on top of the mixture, opening a breathing hold at the top of the funnel.

I painted the top of the pie with an egg wash and cooked the pie in a hot oven for half an hour.

Once, ready to serve, I put the little bird on the top of the pie funnel and take the pie to the table where hungry people are waiting to eat it.

We ate it with new potatoes and mixed vegetables.

There wasn’t much left afterwards!

This is a recipe from Oma’s kitchen.

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