Four & Twenty Chicken & Ham Pie Recipe

Preheat the oven to 400°F (200°C).

In a large skillet, sauté the onion and garlic until softened.

Add the chicken and ham to the skillet and cook for a few minutes, until heated through.

Stir in the flour and cook for another minute.

Gradually add the chicken broth, stirring constantly, followed by the heavy cream.

Simmer for 5 minutes, until the sauce has thickened. Stir in the dried thyme, salt, and black pepper.

Remove from heat and let the filling cool slightly.

Roll out one sheet of puff pastry and line a pie dish with it. Trim any excess pastry.

Pour the chicken and ham filling into the pie dish.

Roll out the remaining puff pastry sheet and place it on top of the filling. Seal the edges and cut a few slits on the top to allow steam to escape.

Brush the pastry with the beaten egg for a golden finish.

Bake in the preheated oven for 30-40 minutes, or until the pastry is golden and the filling is bubbling.

Allow the pie to cool for a few minutes before serving.