Is there anything more comforting on a cold Autumn evening then sitting the family around the table and tucking into a large, homemade pie? The look of anticipation on the kids face as their portion is served up… …..all the veggies eaten with no arguments or cajoling (anything dipping in this creamy chicken sauce is going to taste delicious)…. …..and the sneaky fingers picking any leftover pastry from the pie dish when all the plates are clean. Yeah, we love this Chicken and Ham Pie with Cheesy Crumble Topping. I often start to make the filling for this pie first, and then just end up eating it as soup because it’s so darn tasty. However, the thought of the crispy, cheesy topping won me over and I made it through to the end. You may find you have a little leftover filling anyway, so you can have the best of both worlds and enjoy it as soup for tomorrows lunch. I use ready-made pastry for this pie - purely for convenience. It needs a bit of blind-baking first as the filling is quiet liquid-y. If you find that the pastry is browning a little too quickly in the oven, you can shape a strip of foil to cover it whilst the cheesy topping is continuing to brown. Since the filling already contains carrots and potatoes, I find that serving it with some green veg is enough to fill everyone up (and that’s coming from a carboholic). Hope you enjoy! xx
The Chicken and Ham Pie with Cheesy Crumble Topping Recipe:
