Old English Posh Picnic Raised Chicken and Ham Pie
Transport yourself to the charm of a traditional English countryside picnic with this Old English Posh Picnic Raised Chicken and Ham Pie. This classic recipe combines tender chicken thighs, savory cooked ham, and streaky bacon, infused with fresh parsley and thyme for a herby kick. Encased in a golden, buttery hot water crust pastry and set with a luscious chicken stock and gelatin filling, this pie is the ultimate showstopper. Perfectly seasoned and irresistibly hearty, it’s baked to perfection and chilled overnight, making it the ideal centerpiece for picnic spreads, festive gatherings, or an elegant afternoon tea. With its rustic appeal and rich flavors, this raised pie captures the art of traditional British baking at its finest. Serve it cold, sliced into generous wedges, and watch it steal the spotlight on any table.
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 250 grams Cooked ham
- 200 grams Streaky bacon rashers
- 2 tablespoons Parsley
- 1 teaspoon Thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 450 grams All-purpose flour
- 150 grams Lard
- 150 milliliters Water
- 2 teaspoons Gelatin powder
- 250 milliliters Chicken stock
- 1 large Egg yolk
- 1 tablespoon Milk
Instructions
Preheat the oven to 180°C (350°F).
Dice the chicken thighs and cooked ham into small, bite-sized pieces. Place them in a bowl and mix with parsley, thyme leaves, salt, and ground black pepper. Set aside.
For the pastry, sift the all-purpose flour into a large mixing bowl. Heat the lard and water together in a saucepan until the lard has melted. Pour the hot mixture into the flour and stir with a wooden spoon until a dough forms.
Turn the dough out onto a floured surface and knead it briefly until it comes together. Reserve one-third of the dough for the lid and roll out the remaining dough to line a springform cake tin (about 20cm in diameter). Make sure the dough overlaps the sides slightly.
Line the pastry base with half the bacon rashers, then layer the chicken and ham mixture on top, pressing lightly to compact. Finish with the remaining bacon rashers on top. Roll out the reserved dough and place it over the filling, pressing the edges to seal tightly. Trim any excess pastry.
Cut a small hole in the center of the pastry lid to allow steam to escape. Mix the egg yolk and milk together, then brush this mixture over the pastry for a shiny glaze.
Bake the pie in the preheated oven for 1 hour 30 minutes. Check halfway through to ensure the pastry isn’t overbrowning; cover with foil if it is.
While the pie bakes, dissolve the gelatin powder in the warm chicken stock. Allow it to cool slightly.
Once the pie is done, remove it from the oven and let it cool for about 30 minutes. Carefully pour the chicken stock mixture into the steam hole in the top until it fills the pie (use a small funnel for precision).
Allow the pie to chill in the refrigerator for at least 4 hours, or overnight, to allow the gelatin to set.
Once fully set, remove the pie from the tin, slice, and serve.
Nutrition Facts
Calories |
5634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.2 g | 404% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 9749 mg | 424% | |
| Total Carbohydrate | 352.3 g | 128% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 3.0 g | ||
| Protein | 325.0 g | 650% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 238 mg | 18% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 3658 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
