I absolutely love Harry Potter, and cooking/baking. So this Harry Potter cookbook is a one of my favorites! And there’s a plus, it’s absolutely delicious! This recipe has 2 versions, scroll down to view the differences in the recipes, both make 1 pie.
Professor Umbridge is so evil, she must be defied. Right under her nose, Harry secretly trains a group of friends in Defense Against the Dark Arts, but he rebels openly by giving an interview that will be read by the whole school. Seamus Finnigan gobbles up a delicious chicken and ham pie while listening to Harry talk about his interview with Rita Skeeter, and he will finally be convinced Harry’s not a “nutter” when he reads the interview in ‘The Quibbler'(See Harry Potter and the Order of the Phoenix, Chapter 26).
Original recipe from The Unofficial Harry Potter Cookbook, find the link in Helpful Resources.
Version 1
Ingredients
- 1 3-pound store-bought (or homemade, although I don’t have a recipe for it!) rotisserie chicken
- 2 pounds ham, in one piece or steaks, or a bunch of bacon!
- 3 cups prepare or store bought chicken gravy (I have a recipe above!)
- 1 large chopped onion
- 1 teaspoon dried thyme
- 1/2 cup frozen peas
- 2 circles refrigerated pie crust (recipe coming soon!)
Directions
Remove the meat from the chicken and discard the bones. Cut the ham into 1/2-inch strips, or chunks. Place the chicken gravy in a saucepan and add the chopped onion and thyme. Bring to a simmer and cook for 10 minutes. Adjust the oven rack to the middle position and preheat the oven to 375 f. Place the peas in a bowl. Using a slotted spoon, remove the cooked onions from the chicken gravy and add the to the peas. Place one of the dough circles into a lightly sprayed, with cooking oil or non-stick spray, 8- or 9-inch deep-dish pie plate and press it into the bottom and the sides. Place the chicken in the pie pan and top with peas and cooked onions (or combine all, including gravy and ham, in the gravy saucepan THEN add it to the pie pan, that way you get everything everywhere!) Add the ham. Pour the gravy evenly over the filling. Place the other dough circle on top and crimp the edges to seal. Cut two or three 1-inch slits in the top crust to form vents. Place the pie in the oven. Bake for 35-45 minutes until brown and bubbly.
Version 2
Ingredients
- 1 3-pound chicken, raw, cut into quarters or eights
- 2 pounds ham, in one piece or steaks, or a bunch of bacon!
- 1 large onion, chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 tablespoons cornstarch
- 1/2 cup cold water
- 1/2 cup frozen peas
- 2 circles refrigerated pie crust (recipe coming soon!)
Directions
Place the chicken in a heavy pot with the ham, onions, bay leaves, and thyme. Cover with water, bring to a boil, cover, and reduce to a simmer. Simmer for 1 1/2 hours. Remove the chicken and ham from the pot. Remove the bay leaves and discard. Strain the liquid and reserve. Transfer the cooked onions to a small bowl. When the chicken is cool enough to handle, remove the meat from the bones and cut into bite-sized pieces. Slice the ham into 1/2-inch thick strips or cubes. You will need 3 cups of the reserved chicken broth. If you have too much liquid, return it to the pot and boil to reduce the volume to 3 cups. Bring the 3 cups of chicken broth to a boil and reduce to a simmer. Dissolve the cornstarch in the cold water and whisk into the hot chicken broth until thickened. Adjust the oven rack to the middle position and preheat the oven to 375 F. Place one of the dough circles into a lightly sprayed, with cooking oil or non-stick spray, 8- or 9-inch deep-dish pie plate and press it into the bottom and the sides. Place the chicken in the pie pan and top with peas and cooked onions (or combine all, including gravy and ham, in the gravy saucepan THEN add it to the pie pan, that way you get everything everywhere!) Add the ham. Pour the gravy (the thickened chicken broth) evenly over the filling. Place the other dough circle on top and crimp the edges to seal. Cut two or three 1-inch slits in the top crust to form vents. Place the pie in the oven. Bake for 35-45 minutes until brown and bubbly.
The Dairy Free Daughter 