It should also be 1/4 inch thick. On a floured surface, pinch together two sheets of pastry and roll out to the thickness of a quarter. The yellow 'bricks' in the picture are margarine, the white bricks are the vegetable fat. 2. Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. Add water and spices. Slice the chicken thighs into bite-sized pieces (don’t worry if they’re not completely cooked through). Preheat the oven to 400°F. https://cookpad.com/uk/recipes/8926476-leftover-chicken-and-ham-pie Place on top of the meat. Pour in the stock and bring to a simmer. Spread the ham filling on the bottom of the pastry. Spoon the chicken into an enamel pie dish (measuring about 8 x 9 in). Simmer for a 1-2 minutes until thickened and the sauce coats the chicken. Cut off a strip, wet it, and place it on the lip of the pie dish. 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2020 simple chicken and ham pie