chicken tangle pie

Chicken and ham tangle pie

Chicken and ham tangle pie

Difficulty: Medium

Time: 30 minutes + 25 minutes baking

Serves: 4

It’s British Pie Week! You don’t need to ask me twice to make a pie for dinner but as we had a tasty steak pie from the butcher’s recently I thought I’d try and do something different. I normally make pies at home with leftover chicken, a few veg we have lying around and top it off with puff pastry. I’d seen a recipe the hairy bikers did with a filo pastry topping instead and thought it looked good so we tried that instead and made this chicken, and ham tangle pie with leeks and mushrooms.



Ingredients

1 or 2 chicken breasts, cut into pieces, or some left over roast chicken
A handful of mushrooms
1 onion
1 leek, washed and trimmed
2 cloves of garlic
1 tbsp flour
1 stock cube
250ml water
1 tbsp wholegrain or Dijon mustard
2 tsp thyme
Chopped up ham (or bacon lardons)
3 tbsp crème fraiche
3 or 4 sheets of filo pastry

How to make chicken and ham tangle pie

Precook your meat

If you don’t have any leftover precooked chicken, quickly chop it up your chicken breast and cook it in a pan until it’s browned. Add the bacon and cook for 5 minutes or so then set the meat aside in a dish. I’d do this step quickly before you get started as there’s not so much your toddler can help with here.

chicken leek and mushroom tangle pie

 

Prepare the vegetables

Get your toddler to chop up the mushrooms. This is one of the few vegetables Hannah can cut for herself as you don’t need a sharp knife (as long as you don’t mind them all being slightly different sizes!)

You can also get your toddler to peel the onion, they just might need a bit of help getting it started. Once they’ve done that, finely chop it.

chicken leek and mushroom tangle pie chicken leek and mushroom tangle pie
While they’re being kept busy doing all of this, chop up the leek into thin slices.

Peel the garlic, again your toddler might be able to help with this. And if you’ve got a crusher, get them to pop it inside and give it a squeeze. Hannah was fascinated by the little bits worming their way through!

chicken leek and mushroom tangle pie

Cook the vegetables

Heat a little oil in a pan and add the onions and garlic. Fry it gently for 5 minutes until the onion is soft, but not coloured. Stir it occasionally.

Add the leek and mushrooms and cook for another minute, stirring constantly.

chicken leek and mushroom tangle pie

Make the sauce

If you trust your little one enough not to burn themselves, you could get them to do most of the following steps. Just keep a close eye on them and where they are putting their hands.

You don’t have to be too precise with your measurements here so it’s a good chance for them to get a bit of practice in.

Add the flour (1 tbsp) to your pan and cook it off for a minute.

Add the stock cube. Your little one can probably help unwrap it, and add it either into a measuring jug or straight into your vegetables. We put it into our jug and added the hot water (250ml) to it so we could watch it dissolve before pouring it in to the pan.

Add the mustard (1 tbsp) and thyme (2 tsp) and meat and give it all a stir. Once it has thickened and reduced in volume by about half remove the pan from the heat.

Add the crème fraiche (3 tbsp).

chicken leek and mushroom tangle pie chicken leek and mushroom tangle pie chicken leek and mushroom tangle pie

Spoon your mixture into a pie dish.

Pre-heat your oven to 200C/180C Fan.

Make your tangle topping

Put the filo sheets on the work surface, one on top of the other. Divide them into 9 by cutting through them with a knife (or like Hannah did, a pizza cutter).

Scrunch each piece of pastry up into a loose ball and place it on top of your pie until the whole thing is covered. Then lightly brush with a little oil.

chicken leek and mushroom tangle pie chicken leek and mushroom tangle pie chicken leek and mushroom tangle pie

Cook your chicken and ham tangle pie

Bake your pie in the oven for 20-25 minutes until the topping is brown and crispy and the filling bubbling.

Chicken and ham tangle pie

Chicken and ham tangle pie is an easy family dinner and a great way of using up leftover roast chicken. The filo pastry topping makes it a lighter option too.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course
Cuisine: British
Keyword: chicken, pie
Servings: 4
Author: cookingwithmykids

Ingredients

  • 1 or 2 Chicken breasts
  • 100 g Mushrooms
  • 1 onion
  • 1 leek washed and trimmed
  • 2 cloves garlic
  • 1 tbsp plain flour
  • 250 ml chicken stock
  • 1 tbsp wholegrain or dijon mustard
  • 2 tsp thyme
  • 100 g chopped up ham or bacon lardons
  • 3 tbsp creme fraiche
  • 3 or 4 sheets of filo pastry

Instructions

Precook your meat

  • If you aren't using left over roast chicken, chop your chicken into pieces and cook in a pan until it's browned. Add the bacon or ham and cook for a further 5 minutes. Set aside for now.

Cook the vegetables

  • Start by chopping the mushrooms, onions and leek and crush the garlic. Heat a little oil in a pan and fry the onions on a gentle heat for 5 minutes or so until they have softened. Add the garlic, leek and mushrooms and cook for a few more minutes.

Make the sauce

  • Add the flour and cook it off for a minute. Add the stock along with the mustard, thyme and chicken/ham. Stir it all in and cook it for 5-10 minutes so the sauce can thicken and reduce.
  • Remove the pan from the heat and add the creme fraiche. Mix everything together and then add to your pie dish.

Preheat your oven to 200C/180C Fan

    Make the tangle pie topping

    • Lay the filo sheets on top of each other on a chopping board. Using a sharp knife or pizza cutter, cut the sheets into 9 pieces. Scrunch up each piece of filo pastry into a loose ball and place on top of the pie mixture. Once the top is covered, brush the top with a little oil.

    Bake the chicken and ham tangle pie

    • Bake the pie in the oven for 25-30 minutes until the top has browned and is crispy and the centre is bubbling.

    chicken and ham tangle pie

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    3 Comments

    1. Ooooh this looks really good! 2 out of 3 of my lot aren’t great with ‘mixed up food’ but this could be a good one to try and get them out of their comfort zone. I love these flavours all together so hopefully the will too. I’ll keep you posted. I love the idea of getting the kids to help with the mushrooms etc. #thesatsesh xx

      • Thanks! Mine weren’t sure about it the first time I made it, but will eat it now (minus the mushroom!) let me know if you have any luck with your 3.

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