Creamy Chicken, Ham, and Mushroom Pie. Best! pie you’ll ever taste.
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- How to make delicious, Creamy, Chicken ham, and mushroom pies, easy step by step instructions, from start to finish.
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Ah, yes, but I've found a small problem with this recipe. It's between making the filling and filling the crust. For some reason, it keeps getting eaten before it can cool and set. Goes amazingly well with some toasted bread. :) Thanks for the recipe, it's really great.
I know exactly what you mean, Sandy 😅😉.
@@JohnKirkwoodProFoodHomemade useless recipe 😂😂😂😂😂😂
That's like saying "this bottle has a problem. See, there's a hole at the top and we just keep emptying it into our glasses!".
@@lyravain6304 well yeah, that’s the joke
@@lyravain6304that's the joke, yeah
The problem being it's too good so you want to eat it as is.
Same with cookie dough
Your voice is what childhood fairytales are made of!!!! I adore you 🥰
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, Coconut & Chocolate Snowball Cakes profoodhomemade.com/coconut-chocolate-snowball-cakes/
Oh bother. Do you have any honey? 😊
Winnie the Pooh narrator was what I thought of immediately. So sweet.
Your instructions are so precise and easy to follow. And listening to you is just right! Thank you from a New Zealander who loved to watch my English grandmother making pies.
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Steak & Creamy Peppercorn Sauce Pies profoodhomemade.com/steak-and-peppercorn-sauce-pies/
John, when I saw this, it brought tears to my eyes, my mother was English, Irish & Norse, she used to make these pies for me as a boy, She said it has been in her family all the way from England, I was raised on a Angus Cattle Ranch in Nevada USA! for Mushrooms she would use Italian Brown & wood mushrooms for extra flavor. I completely for got about this pie, thank you for the memory of my mom ! Currently, i live in the Philippines ! Thank you again !
I'm Pleased it brought back some fond memories. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website,profoodhomemade.com/chicken-ham-and-mushroom-pies/
Wood mushrooms are woodland Agaricas and Italian towns like a portobello , I'm guessing. With that beef and those shrooms and a mum who cooked like that you must have lived the good life mate. Memories like that live forever , don't they ?
Italian Browns,, dammit . Bloody spell check
Hello John, I am from the UK but live in Thailand, today I found you on you tube and am very excited to find a great ENGLISH chef that can cook good old English recipes. Thank you so much.❤
Thank you, and thanks for watching my friend. Here is my latest Bread video recipe. Old English Bloomer. profoodhomemade.com/old-english-bloomer/ Also with Christmas only around the corner please check out my Christmas playlist. Wonderfully easy recipes to help you through the big day. th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
I made this for dinner tonight. My husband's reaction was 'wow, that's really good!' Another winner, John!
Thanks for watching Jen. Pleased hubby enjoyed the recipe 👍.
Hi John! I’m from the North East but live abroad and though I’m an awful cook, your videos and voiceover always make me feel like I’m back home in Co Durham. Never stop! We absolutely love what you do.
Thanks so much Jellybean. Much appreciated
@@JohnKirkwoodProFoodHomemade ⅞5
❤
me too
I'm a Northern gal living abroad the last 43 years,I love all these recipes,reminds me of home..When I was a bairn my nickname was jellybeans due to my love of the said sweets.😂
I don't even eat meat, but I watch your videos as your voice is so soothing and I love seeing your cooking!
This is by far the best cooking channel on TH-cam. All of the flashy, ego-driven ones are nothing compared to this. Thank you so much for obviously caring about just helping all of us learn how to make delicious, accessible food.
Thank you Jonathan, and thanks for watching my friend.
Here is my latest video recipe. English Muffins: profoodhomemade.com/english-muffins-2/
The world is stressful, but these lovely videos are gentle and calm and comforting. I'm subscribing :)
Welcome aboard my friend ❤️. Hope you enjoy the rest of the channel.
I love your comment. The videos, even without cooking the dishes oneself, are like a warm bed of comfort.
I know what you mean by the world 🌍 being stressful and these videos are simply wonderful. I love ♥️ the calm and warm/fuzzy feelings I get from these videos. 😊🥧
I love them and John! Jist found him a few weeks ago, where have I been???
Just found this and fell in love. Great directions, easy ingredients and delicious.
Great stuff John . Many thanks .
Made it yesterday. So easy and super good.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Host sounds like a gentle, wonderful grandpa. 🥰
imagine him spoiling you with his kitchen creations every time you visit.
Very kind. Thanks for watching my friend ❤️ much appreciated.
Happy 200th video
I am a big pie fan and I must say I love your recipe's
Thank you, and thanks for watching my friend. Here is my latest video recipe. Mini Toad in the Hole
profoodhomemade.com/toad-in-the-hole/
"Delicious John!!!"👍🤤🤤🤤
John you are a gem. Your voice is really soothing to listen to and the recipe's seem super easy and delicious. I will have to make this and see if my fussy eaters enjoy it. Thank you for making your channel!
Thanks so much Samantha, much appreciated 👍.
Hi John. Your voice calms me down n I am gonna hop into the kitchen n do what u say. I am from Singapore n please make more video. Gabrielle
Those look so beautiful and delicious. Thank you for being such a gracious instructor.
You are so welcome, Beth.
Ohhh I am making these today! Yum! My son has been home for a few weeks now and he has already cleaned my freezer out of all flavors of the mini quiches I froze for easy meals, so I need to get busy! haha. I would say that is definitely a thumbs up from him. He likes watching me bake and just like everyone else your voice calms him. Bravo John!
Aww, that's so nice Vicky, please say hi to him from me, 😉😋.
@@JohnKirkwoodProFoodHomemade Will do! :)
Sir I really like your voice and your accent. It is very relaxing. Thancks for your receipe from Napoli :)
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
@@JohnKirkwoodProFoodHomemade
Wow those chicken ham and mushroom pies look fantastic!
Thanks Nige, hope you give them a try.
I made your pies yesterday. In a word, scrumptious! I sauteed the mushrooms and garlic in white wine, then added smoky paprika and fresh basil from my garden for a kick. Although I didn't have your finesse with the pastry, it was still so yummy. Thanks so much!
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
I made your beef pastie, oh my that crust was super super flaky. I basted it with the butter that baked out of it. Thanks for posting these.
Love it. I'll give these a go
I visited the UK years ago and went to Wimbledon stadium. On the way back to London. We took the rail. Got some fish and chips and some pasties. All wrapped in newspaper. The best food of our trip and super memorable.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Hi John, I’ve got them in the oven now. I replaced the ham with a couple of tsp of stuffing mix. I can’t wait. 😛
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
John!!! You are a gem!!! No frills, no bs cooking that anyone can do :)
Thanks Christopher, I appreciate that 🙏.
And I like that he so frequently makes adjustments or tells a method for those without special equipment like stand mixers and the lot. At the end of the day, I think he's just a really thoughtful, kind person :)
Hey John 👋🏼 I’m a Teessider living overseas and your videos are like a little trip home. Thanks for the great recipes - lots of childhood favourites!
Cheers Paul. Thanks for watching mate, much appreciated 👍.
Love the recipe idea. There is one change we would make. My Grandson loves meat pies. He has a potentially lethal egg allergy. Therefore, we would use water for sealing and a melted butter wash painted on for browning. The butter also adds a little more flavor.
Great idea, Jerry. My mum always used milk for the wash. Thanks for watching my friend ❤️ much appreciated.
Is sealing with eggs strong enough? Any holes in the result?
@donstreeter Speaking from experience, in order from most potent "glue" to least
Egg wash (just egg)
egg wash with milk
milk
water
I highly suggest using egg if you can, but if not milk or cream, possibly even water work fine.
Every one of your recipes has been an absolute triumph! Thank you!
Very kind Paul, thanks for watching my friend ❤️ much appreciated.
I recently made a pie following your recipe. It was super easy and absolutely delicious! I just used left over stew for the filling as I had quite a lot, and it was amazing! 😁
Nice job AH, thanks for watching my friend ❤️ much appreciated.
Smart idea!
I'm going to try and make this!❤
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/chicken-and-chorizo-pie/
I love how I have all the ingredients for most of the recipes I’ve watched on this channel ❤
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website,profoodhomemade.com/chicken-ham-and-mushroom-pies/
I can taste that through the screen 👍
QUALITY ON A DIFFETENT LEVEL, REAL GRUB. GREAT VID. SURREY.
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
Having bought the tins and the rolling pin from your affiliate shop, I made these tonight and they went down absolute treat. Perfect pastry recipe for someone like me whose hands are usually too warm to make pastry from scratch! Fantastic stuff from a wonderful channel. Thanks John!
Very kind Paddy, and thanks for your support 👍
I've got hot hands too. In fact I run hot generally . Best advice for this I got was from a chef/patron in Cyprus ( Stavros , believe it or not ) who happened to be working in 42 degree ambient heat at the time and making great pastry - use marble for everything , especially the worktop surface and be calm . Don't forget to return things to the fridge or freezer as and when necessary either . Geezer had great big hairy hands, too ( he was a large bear of a man ) but every time he touched the pastry it was all fingertips and softness, so no heat, no sweat, no stress . Just like the excellent Mr Kirkwood .
Made the pie pastry for the 1st time last night. WOW! it was so tasty. Not easy to pick up with your hands, but as a knife & fork pastry it was delicious.
Thanks for watching my friend ❤️ much appreciated.
I just made this Pie! Finally a recipe worth making. It was delicious ❤️
Fantastic! I'm pleased you gave them a try my friend and I hope they turned out well.
I shall be making these as I have all the ingredients at hand.I love your hot water crust.Thanks from Nova Scotia Canada.
Hope you enjoy them, Anne ❤️.
I’m making these this weekend, for sure. Love your happy sounding, cheerful voice. Speaking of your voice, my dad and all his brothers had the exact same tone and sound and it was very unique to the family. The family heritage was entirely England and I’ve always been proud of that. I’m a senior citizen who finally got my dream to visit England this past June. We took the train from London to Bideford, Devon (just beyond Barnstaple) where my 6th great grandfather emigrated from to America in 1658! He was the first “Glidden” to come to America and all Glidden’s in America are descended from him. My dad used to tell the family story of the one who came here and was a farmer and fisherman in New Hampshire and Maine. I grew up in Massachusetts. There’re many other very English names in my heritage as well.
Thank you for your wonderful demonstrations and so enjoyable presentations. God Bless!!!!
Thank you for your kind words my friend. and God bless you also.
Some foods just look so good that you know it is going to be delicious even without smelling it. This is one of those
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. You can find the ingredients list and full written method on my website, Chicken and mushroom pies.
profoodhomemade.com/chicken-ham-and-mushroom-pies/
The crust looks amazing. Crispy yet buttery. I am salivating!
It really is a stunning pastry, Settz. Hope you enjoy the recipe, my friend.
I've always felt the urge to make one of your pie recipes but I may have no choice with this one, I think this looks fantastic.
Hope you enjoy it, Mike.
I highly reccomend his chicken pie recipie.
Hi John. Tks for yet another great recipe. We don’t get lard here so can I use liquid canola oil? Tks in advance.
@@lilykow7458 in the video, he said, if you don’t use lard to use a solid vegetable shortening, like Crisco
So many pies, so little time... ^-^
Just made these for the first time, straight into the freezer as no time to cook today but I will be cooking them in the coming week.
The recipe is spot on, well done John!…..
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Congratulation 200 videos of great recipes to use. Thanks to you I am more confident in my cooking. Cheers from Canada.
Thank you very much!, MJ, That's much appreciated. I'm pleased the channel has helped you along. 😀 ❤️.
@@JohnKirkwoodProFoodHomemade My Scottish Mum has approved of my pie. Been in Canada since 74. Your recipe, once again, that is one of many of your recipes I love cooking.
This is an excellent, easy-to-follow verbal description. The video is self-explaining, too. Well-done! Thanks for sharing!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website,profoodhomemade.com/chicken-ham-and-mushroom-pies/
We just watched your videos for the first time. They are wonderful, and you are obviously a wonderful cook! We will try your recipes for ourselves. We both think that your videos are not too slow, we want to see everything you are doing as you cook. Your equipment is of such good quality: your knife and your graters, and I had never seen the little tool you use to mince the garlic. Amazing! The music is nice, your instructions are easy to understand, and the camera shows clearly what you are doing. The only thing missing is your face! Thank you so much for sharing your recipes.🌹
Very kind Pastry, that's much appreciated. Welcome aboard my friend ❤️. John.
Super vidéo. Clear, simple and….no music. Hello from Paris.
Thanks for watching my friend ❤️ much appreciated.
You are a joy to watch and listen to! This looks so tasty. I think the hallmark of an excellent chef is making it look easy for anyone to do. And that is exactly what you have accomplished. Thanks so much for your expertise!
My pleasure PS, and thank YOU for watching my friend ❤️.
Another fabulous video John. Just adding book 4 to my other 3. 😘
Thanks for watching Daze, much appreciated ❤️.
John, I just had to let you know that I made this pie yesterday and it was absolutely delicious! Thank you so much for sharing your amazing recipes... 🙂
Great job! Claire. And thank YOU for watching my friend ❤️ much appreciated.
I haven't commented until now because I decided to make this first.
What a delicious pie, and it even tasted better the next day ‼️
Thanks Nico, pleased you enjoyed the recipe, mate. There is plenty more on the channel for you to try. Cheers Nico 😋😉.
Bravo John, They look absolutely Stunning my friend, Keep em coming please!!! Chris
Thanks, will do! Chris. Much appreciated mate.
I’m cooking a gammon joint for Easter, so this will hoover up the leftovers. Fabulous!
Ideal Maggie, I hope you enjoy them. Happy Easter, my friend ❤️.
I feel like he sounds like Winnie the Pooh, utterly adorable. Definitely want to try this recipe, Looks like something even I can’t mess up.
Yes he does!!! I hadn’t noticed before 😊
I’ve made them and they are wonderful! Well worth the effort.
Thanks John, I am originally from Scotland, moved to California in 1979 and spent 40 years there (Silicon Valley). Now retired to PNW (Seattle area) and enjoying your food videos. keep them coming, Thanks...
Long as you keep watching Harry, I'll keep videoing my friend. Thanks for watching my friend ❤️ much appreciated.
I am sure this is delicious and i ll cook it for sure ! thank you for all the recipes ! greetings from Greece ! :)
Hope you enjoy them Tovia, thanks for watching my friend ❤️ much appreciated.
@@JohnKirkwoodProFoodHomemade I am sure i will enjoy them and also all my family!! Thank you too ! 😊💙
I love your PIES! My sons and I made the Pub Pies and absolutely loved them!!❤
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
They look lovely. My Grandma used to cook pies like this.I'll definitely give these a go. Thanks for the recipe
You're very welcome Colin. Thanks for watching my friend ❤️ much appreciated.
Made a pie for Christmas from this receipt. How easy and delicious the pastry was. Thank you
Fantastic! I'm pleased you gave them a try my friend and I hope they turned out well.
Here is my latest video recipe. profoodhomemade.com/french-boule-or-crusty-loaf/
I've just ordered your books and I'm so looking forward to receiving them. These pies look absolutely delicious.
Thanks for watching and supporting the channel Sally 👍 it is much appreciated. Hope you enjoy the books 📚.
@@JohnKirkwoodProFoodHomemade Thank you :)
I cannot wait for cooler fall weather so I can make these beautiful pies!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website,profoodhomemade.com/chicken-ham-and-mushroom-pies/
I absolutely love your channel John, your recipes are so easy to follow with your description. I must say you have the most friendly relaxing voice😊.
So professional you can tell you were in the profession ❤
Thanks, Deb, that's much appreciated, my friend ❤️.
Made these last winter to add to my quick frozen meals, the are awesome! So many stars above the traditional chicken pot pie.
Fantastic Bev! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. 4 Steak & Cheese Individual Pies. profoodhomemade.com/steak-cheese-pies/
No doubt about it. Best pie I’ve ever seen. Haven’t tasted it but I know it tastes delicious 😊
It certainly is P, thanks for watching my friend ❤️ much appreciated.
Love watching your videos, just watching and listening to your videos brings back memories as a kid, your voice reminds me of Winnie the Pooh, just awesome, soothing and can't stop watching. Watching and listening to you brings back simple and better times!!!👍
Thank you, and thanks for watching my friend. Here is my latest Bread video recipe. You can find the ingredients list and full written method on my website, Hamburger Buns profoodhomemade.com/hamburger-buns/
200!!! Awesome work John. Thanks for all the hard work and excellent food 👍
My pleasure!! Jacob.
Hello John, I am writing from Málaga in Spain. Thank you very much for your "morish" recipes. You have the lovely gift of explaining clearly, which is highly appreciated. Keep well and thank you for your hard work!
Thank you for your kind words my friend, and thanks for watching my friend. Here is my latest video recipe. wholemeal multigrain seeded loaf,
profoodhomemade.com/wholemeal-multigrain-seeded-loaf/
Congratulations on 200 mouthwatering videos John. I think iv almost made every pie recipe you have on your channel, i certainly wont skip this one 👍
Hope you enjoy it Dan, thanks for your support, much appreciated.
There is nothing more instructive in life than taking a little time to watch a man or woman who really understands their trade just doing their work - other than when they take the time to explain to you , calmly and modestly, exactly what they are doing . You, John , are an absolute pleasure to follow. It's not just your recipes, which are quite perfect, it is the way you deliver them. A Geordie voice like yours doesn't hurt at all either. My hat, sir.
Thank you for your kind words my friend.
I so love your videos.
The food always sounds absolutely gorgeous. Thanks ever so much for producing this content. 😄
My pleasure, Kulvinder. Thanks for watching my friend ❤️ much appreciated.
I WL DEFINITELY TRY MAKING THIS FANTASTIC RECIPE. THNX FOR SHARING, REALLY. HOLLY FROM SYDNEY, AUSTRALIA🇦🇺🐨🦘😊😊😊🎉🎉🎉❤❤❤❤❤
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website,profoodhomemade.com/chicken-ham-and-mushroom-pies/
Im making these right now, I made the steak pies last week, they were gone in seconds, even the lad that doesn't eat pies had a steak one, and finished it. He said it was the best pie ever :) Off into the kitchen I go....
Looks absolutely delicious! I make a chicken pie, the one I make has peas and carrots in the filling and a short crust pie crust- so it doesn’t stand on its own. I am definitely going to give this one a go, I have always wanted to try hot water crust and the ham, chicken and mushroom combination seems like a match made in heaven. Thanks John!!
Hope you enjoy them ML. Thanks for watching my friend ❤️ much appreciated.
I am going to make some of these and freeze them. There is nothing in the grocery stores that can compare to these.
Thank you John!
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Your hot water crust pastry is my go to. I never made one before but did it for the egg, cheese and veg pies in muffin tin, OMG they came out perfectly. I'm sure this will be delicious also. Thank you so much!! 👏👏🙌🙌
Thanks so much, Caroline. Hope you enjoy these too.
yeah, we've been using this hot crust / rich crust pastry at pork farms for over 100 yrs...... its not his recipe........
@@chloedevereaux1801 It's a hot water crust recipe, flour, water, fat, used for HUNDREDS OF YEARS, by many different cultures. I've seen it done on plenty of shows including GBBO. I'm POSITIVE everyone else DID NOT steal it FROM YOU. Get over yourself ffs!!🤣🤣🤣
Hello from San Antonio! Thank you for your video recipes, but especially your kind voice. ❤
Thank you so much! Very kind my friend.
hi john , how lovely to see a new recipe again. im so glad that you are still active on your channel , these pies look so tasty , another one for my recipe book,i really look forward to finding your channels because everthing comes out exactly as you show on you tutorial. thankyou john
Thanks, Grace, very kind. Hope you enjoy them.
Congrats on 200 videos John
Keep up the great work
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
Just found your channel and I have to say, awesome. It’s like being taught how to make British food by Winnie the Pooh, I can’t wait to try this.
Welcome aboard, and thank you for supporting the channel. Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
OMG you nailed it !!! Isn't he great !!!
This definitely looks like one worth trying. Thanks for the recipe.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website,profoodhomemade.com/chicken-ham-and-mushroom-pies/
You are the Winnie the Pooh of cooking and you soothe my soul
Aww, so nice Samuel's. Thanks for watching my friend ❤️, much appreciated.
Awwwwww, I agree. U're a great granddad 😊!
Excited to make your pastry and go crazy with some fillings ❤you do a great job, thankyou.
You're very welcome, Carol. Thanks for watching my friend ❤️ much appreciated.
Cooked these pies today. I doubled all ingredients, made 7 4" pies and one large 7" pie. I didn't have a solid lard or vegetable fat so I substituted it with ghee. Also used butter to oil the pans. Fantastic recipe, highly recommend!
Nice job Tim. Thanks for watching.
That is one seriously irresistible pie you've made there, John. I'd sample it if I was one of the first people in the queue. Thanks for another amazing recipe, dude. And I'll look forward to another one soon.
Thanks Steve, you're a star mate 👍.
These look absolutely divine. I will have to make some for the hubby. He will love em.
Fantastic! I'm pleased you gave them a try my friend and I hope they turned out well. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website,profoodhomemade.com/chicken-ham-and-mushroom-pies/
My mouth is watering.... That pie looks Amazing 🤩
They really are delicious,Stacey. Thanks for watching my friend ❤️ much appreciated.
Your channel is delightful! Came across it by chance and you earned a sub. You remind me of baking with my grandma, and made me smile with your comment about not kneading the crust a lot; she always said, "it doesn't like you messing with it too much" To this day I always make my own pie crust with her old rolling pin. I've never had a problem with rolling thickness but that rolling pin has to be one of the cleverest ideas I've seen! I may have to get one. Now off to binge some more of your recipes!
Very kind. Thanks for watching my friend ❤️ much appreciated.
Oh my goodness looking delicious once again!😋 i was not really surprised too much, John is always epic😊😇
Thank you so much DK 😋
Thank you for your wisdom in cookery and effort for this video! Thumbs up 👍 - greetings from Austria 🇦🇹
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Steak & Creamy Peppercorn Sauce Pies profoodhomemade.com/steak-and-peppercorn-sauce-pies/
Well, well, well... this looks absolutely amazing. Really love your videos John - as an exiled Geordie you've no idea how comforting they are! Keep up the excellent work :)
Wow looks sooooo yummy, very detailed list of ingredients and their exact measurements is a big factor and thank you for sharing. God bless.
God bless you and yours too Maria. Thanks for watching my friend ❤️ much appreciated.
Interesting. I do a very similar recipe but with a lot more cider and crème fraîche ( full fat) rather than cream.
I am French i préfère crème fraîche. I use either ham or bacon depending what I have in stock. This recipe is always very popular with my guests.
In France it would work very well also with rabbit instead of chicken. Although I know in the UK it is controversial but it works wonder. And finding good rabbit meat is near impossible in the UK. I tried 😟
Forgot to add I also add a big dollop of Dijon mustard ! Works wonders.
Much respect from the North West to You, John. Trully wholesome channel.
Thanks for watching, my friend ❤️ much appreciated.
I’m definitely going to make these pies, looks absolutely delicious.
Hope you enjoy them HA, thanks for watching my friend ❤️ much appreciated.
That recipe looks so delicious, Mr. Kirkwood.
They really are delicious, thanks for watching my friend ❤️ much appreciated.
@@JohnKirkwoodProFoodHomemade No problem at all. I just subscribed to your channel moments ago..
Welcome aboard Otto. Many thanks.
@@JohnKirkwoodProFoodHomemade 🙂👍🏿 I will enjoy watching your works.
Wow, excellent video for #200! Congratulations! The filling looks absolutely fabulous. I imagine instead of a of a pie curst, the filling would go well on one of the baguettes you've done videos for or atop mashed potatoes or a filling for baked potatoes, etc. I can see eating the filling with cut green beans and steamed beets. Thank-you!
Sounds great! Thanks for watching my friend. Here is the ingredients list and full written method on the channels website,profoodhomemade.com/chicken-ham-and-mushroom-pies/
Yes Mr. Kirkwood ! A HUGE thumbs up indeed ! ❤️
John, from California here. I've watched the GBBC for years, although we were delayed by years. The "hot water crust" was always a "trying" event. Lol, I'd never heard of it before. 63 yrs old. Bless you for sharing something new and exciting that... I think I might be able to do? Who doesn't love a good pie 🙃. Hugs
Thanks for the info! John. And thanks for watching my friend ❤️ much appreciated.
It looks delish
Donna Lane
King man Arizona USA
Thank you Donna, and thanks for watching my friend. Here is my latest video recipe. Mini Toad in the Hole
profoodhomemade.com/toad-in-the-hole/
Pie overload on this channel 😊 Loving it
Yay! Thank you! Mikey. 😉😃.
Bought the rolling pin last year, excellent piece of kit to make sure your pastry etc is of uniform thickness. I would recommend it to anyone.
Oh yes, the pie looks excellent as well lol!
Thanks, Tony, much appreciated mate 👍.