Go Back
–+ servings
baked chicken and ham pie with golden pastry top, plates next to it ready to serve

Chicken and Ham Pie

Robyn
This easy creamy chicken and ham pie recipe with crispy golden pastry is a family favourite, and comfort food at it's best!
4.34 from 9 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 1 hour
Pastry resting time 2 hours
Total Time 3 hours 15 minutes
Course dinner
Cuisine British
Servings 4 people
Calories 762 kcal

Ingredients
  

Shortcrust pastry

  • 250 g plain flour
  • 125 g butter roughly chopped
  • 1 egg beaten
  • 1-2 tablespoons cold water

Chicken Ham Filling

  • 1 tablespoon olive oil
  • 4 chicken thighs
  • 1 tablespoon plain flour
  • 200 ml stock chicken or vegetable
  • 100 ml milk
  • 1 teaspoon wholegrain mustard
  • 125 g ham roughly chopped
  • 1 onion chopped
  • 1 clove garlic crushed
  • 2 sprigs fresh thyme
  • salt
  • black pepper
  • 1 egg beaten, optional - for glazing top of the pie, or milk

Instructions
 

To make the pastry:

  • In a food processor, mix the butter with the flour until it resembles fine breadcrumbs.
  • Mix the egg with 1 tablespoon of cold water and add to dough.
  • Mix until just starting to form clumps, adding a little more water if it is still very crumbly.
  • Turn the pastry out onto a board or work surface and knead gently to bring it together.
  • Place onto a sheet of cling film/wrap and wrap tightly.
  • Place in fridge for at least 2 hours.

Chicken Ham Filling:

  • Season the chicken thighs with salt and black pepper.
  • Heat ½ tablespoon olive oil in a pan over a medium heat and fry the chicken for 5 minutes each side, until golden.
  • Remove from the pan to a plate.
  • Add the other ½ tablespoon olive oil to the pan and cooked the onion for 5 minutes until soft.
  • Add the crushed garlic and fresh thyme and cook for 1 minute.
  • Stir in the flour.
  • Add the stock, milk and mustard and stir.
  • Chop the chicken into bite size pieces. It will still be a little raw in the middle, don't worry, it will finish cooking in the sauce.
  • Add the chopped chicken to the sauce and simmer for 30 minutes.
  • Pour into a 17 x 26cm (6.7" x 10") dish and cool. Once cool, add the chopped ham and stir to combine.
  • Preheat the oven to 200˚C fan /220˚C / 392˚F convection / 428˚F
  • Take the pastry out of the fridge 5 minutes before you want to use it.
  • Dust a board or clean work surface with flour, then roll the pastry out to 3mm - 5mm (0.11" - 0.19") thick.
  • Optional step: cut strips of pastry 1 cm (0.4") wide. Brush the tops of your baking dish sides with egg and cover with pastry strips. Brush these pastry strips with egg and lay the pastry on top.
  • Lay the pastry over the chicken filling and using a sharp knife, cut around the egdes of the dish, leaving a slight overlap.
  • Use any scraps of pastry for decoration, fixing them to the top with a little beaten egg or milk.
  • Cut a couple of slips in the top of the pastry to let the steam out.
  • Brush the top of the pie with beaten egg or a little milk and place into the oven for 30 minutes, until the pie is golden brown on top and bubbling at the edges.

Notes

Stock - you can also use ½ a chicken stock cube in 200ml boiling water.
Mustard - can use the same amount of Dijon mustard instead of wholegrain.
Chicken - I often use chicken thigh as I prefer the flavour, but you could use chicken breasts instead. Cook them the same way as the thigh.
Pastry - I have included a simple shortcrust pastry in the recipe card, but you can also use store bought shortcrust pastry or puff pastry.
Ham - Sliced ham, leftover cooked ham or gammon. If you had bacon, you could use that - slice into bitesize pieces and fry after the chicken.
Onion - Use red onion or brown onion.
Fresh Thyme - If you don't have fresh thyme, use ½ - ¾ teaspoon of dried thyme.
If onions start to burn, add a splash of water and using a wooden spoon, scrape the bits of chicken or onion that are catching off the bottom of the saucepan.
Making pastry by hand: rub the butter into the flour using your finger tips, until it resembles breadcrumbs. Add the beaten egg and water and mix gently with a blunt knife until it begin to clump, then bring together with your hands. 
Make ahead: You can pop the chicken filling into the fridge once cool, or freeze and defrost before tipping into a baking dish and topping with the the pastry

Nutrition

Calories: 762kcalCarbohydrates: 31gProtein: 33gFat: 56gSaturated Fat: 25gTrans Fat: 1gCholesterol: 282mgSodium: 939mgPotassium: 475mgFiber: 1gSugar: 3gVitamin A: 1160IUVitamin C: 3mgCalcium: 75mgIron: 3mg
Keyword chicken and ham, chicken and ham pie, chicken pie, leftover roast chicken recipe, pie recipe

HAVE YOU MADE THIS RECIPE?

I'd love to see your creation!

Or just leave a comment below!