Paleo Recipes - Gluten Free Pie Recipes - Chicken and Ham Pie
Our paleo recipes collection has just become a lot more exciting! This Chicken and Ham Pie is great family fayre, and perfect for picnics or to have in the fridge for a cold supper or lunch when you want something substantial but don't feel like cooking.
Sometimes there is nothing more comforting than the feel of biting into a pie and experiencing the combination of textures and flavours that explode in your mouth! Pies were one of those comfort foods that we really missed when we embraced the paleo way of eating. That is until I came up with this versatile pastry that can be used for both sweet and savoury dishes, and what's more it's a completely nut free recipe!
Chicken and Ham Pie - Nutritional Info
We use chicken thighs as these are both tasty and economical, and are apparently more nutrient rich than chicken breasts.
Chicken thighs are a great source of niacin and an excellent source of selenium, as well as being a great protein provider.
Ham provides Riboflavin, Vitamin B6, Potassium, Zinc, Thiamin, Niacin, Phosphorus, Copper and Selenium, as well as protein of course.
The pastry contains 'good fats' in the form of either coconut oil or butter, and the nutrients that eggs provide, namely Riboflavin, B12, Phosphorus and Selenium.
Paleo Recipes - Chicken and Ham Pie - Ingredients - makes 6 individual pies
- 1 batch of pastry
- 1 onion
- 2 chicken thighs
- 100g ham or bacon
- 1 tsp arrowroot
- 1/2 tsp tarragon (optional)
- 2 tsps water (or for a creamier mixture use coconut milk)
- 1 tsp coconut oil
- 1 egg for brushing the pastry lids
Paleo Recipes - Chicken and Ham Pie - Instructions
To make the filling:
- Finely chop the onion.
- Chop the chicken thighs and ham or bacon into pieces (the exact size will depend on your own personal preference)
- Heat the coconut oil in a saucepan.
- Gently fry onion.
- Add the chicken pieces and ham or bacon and cook for 5 minutes.
- Stir in the tarragon (if using).
- In a cup mix the arrowroot powder with the water, mix well.
- Add a little of the meat juices to the arrowroot powder, mix well then add the arrowroot mixture to the meat pan and stir well.
- If this seems too dry add a teaspoon more liquid at a time, but you don't want the mixture to be too wet or you will end up with soggy pastry.
- Cook gently until thickened then remove from the heat and leave to cool.
To make the pies:
- Make the pastry.
- Preheat the oven to 200C (400F/Gas Mark 6) or for a fan oven 180C (350C gas mark 4)
- Roll the pastry out to approximately 2mm thickness using a heavy rolling pin, You may want to sandwich the pastry between two layers of baking parchment to prevent it from sticking and breaking.
- Cut out 6 pastry circles large enough to line your pie dishes. If you are using deep pie dishes and the circles don't fully fill them, you can cut out a narrow rectangle of pastry for the sides. Make sure to squash it into the rest of the pastry to join it. If any cracks develop just squeeze the pastry together to close them.
- Pack two or 3 teaspoons of chicken and ham mixture into each of the pastry cases.
- Roll out the pastry and cut out 6 more circles.
- Carefully place the lids over the pies and press the edges down. You can crimp them using a fork or your fingers, it's entirely up to you!
- Pierce 2 or 3 small holes in the centre of each lid with the tip of a sharp knife.
- Beat the egg in a cup and gently brush a little of the egg wash over the tops of the pie lids using a pastry brush.
- Bake in the top of the oven for 20 minutes.
- Remove from the oven and serve with steamed vegetables and a big salad, or leave to cool and pop in a packed lunch.
Mini photo tutorial for Chicken and Ham Pies
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