This Mary Berry-inspired chicken and ham pie brings tender chicken and savoury ham together in a creamy sauce beneath a golden puff pastry lid. The filling is rich without being heavy, with leeks and parsley adding a fresh, gentle flavour. It is an easy, beginner-friendly pie made with ready-rolled pastry and cooked chicken. Allow about 90 minutes from start to finish, including cooling and resting time.
Ingredients
This recipe serves 6. Use a pie dish with a capacity of approximately 1.5 litres.
For the filling
- 30g unsalted butter
- 1 medium leek, approximately 150g, washed and finely sliced
- 35g plain flour
- 300ml chicken stock
- 150ml double cream
- 1 teaspoon Dijon mustard
- 500g cooked chicken, cut into bite-sized pieces
- 200g cooked ham, diced
- 2 tablespoons chopped fresh parsley
- Freshly ground black pepper and salt, to taste
For the pastry topping
- 1 sheet ready-rolled puff pastry, approximately 320g
- 1 medium egg, beaten, for glazing
How to Make Chicken and Ham Pie
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and set a 1.5-litre pie dish on a baking tray to catch any drips.
- Soften the leek: Melt the butter in a large saucepan over a medium-low heat. Add the sliced leek and cook for 5 minutes, stirring occasionally, until softened but not browned.
- Make the sauce: Stir in the flour and cook for 1 minute. Gradually add the chicken stock, stirring well after each addition to keep the sauce smooth. Add the cream and mustard, then simmer for 3 to 4 minutes, stirring, until thick enough to coat the back of a spoon.
- Mix the filling: Remove the pan from the heat. Stir in the cooked chicken, ham and parsley. Season with black pepper, then taste and add salt only if needed, as the ham and stock may already be salty.
- Cool the filling: Spoon the mixture into the pie dish and spread it evenly. Leave it to cool for about 15 minutes, until no longer steaming, so the pastry does not soften when it is added.
- Assemble the pie: Unroll the pastry and lay it over the dish. Trim any excess, leaving enough to cover the rim, then press the edges firmly onto the dish. Brush with beaten egg and cut a small slit in the centre to allow steam to escape.
- Bake: Bake for 30 to 35 minutes, until the pastry is puffed and deep golden and the filling is piping hot throughout. If the pastry browns too quickly, cover it loosely with foil.
- Rest and serve: Leave the pie to stand for 10 minutes before serving. This allows the filling to settle and makes it easier to spoon onto plates.
Tips for the Best Chicken and Ham Pie
How do I keep the pastry crisp?
Let the filling stop steaming before adding the pastry, and keep the pastry chilled until you need it. Baking the pie on the middle shelf gives the lid room to rise and colour evenly.
What should I do if the sauce is too thin?
Simmer it for another minute or two before adding the chicken and ham. It should coat a spoon rather than run off like milk. The sauce will thicken a little more as it cools.
How can I prevent a lumpy sauce?
Add the stock gradually, stirring until smooth between additions. A whisk is useful if small lumps appear before you add the chicken and ham.
Can I use leftover roast chicken?
Yes. Leftover roast chicken works well as long as it has been cooled and refrigerated safely. Remove the skin and bones, then cut the meat into even pieces before adding it to the sauce.
Serving Suggestions
- Serve with buttery mashed potatoes and steamed green beans.
- Add peas and carrots for a colourful family dinner.
- Pair with a crisp green salad for a lighter side.
- Spoon over a little warm chicken gravy if you like extra sauce.
Storage and Reheating
Room temperature
Do not leave the cooked pie at room temperature for more than 2 hours. Once it has stopped steaming, divide leftovers into shallow containers and refrigerate promptly.
Refrigerator
Keep covered in the refrigerator for up to 3 days. Reheat portions in an oven preheated to 180°C or 160°C fan until piping hot throughout. Cover loosely with foil if the pastry is browning too quickly, and reheat leftovers only once.
Freezing
Freeze cooled portions in airtight, freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator, then reheat in the oven until piping hot throughout. The pastry may be a little softer after freezing.
Nutrition
Approximate values per serving, based on 6 servings:
- Calories: 560 kcal
- Carbohydrates: 30g
- Protein: 34g
- Fat: 34g
- Saturated fat: 15g
- Sodium: 700mg
Nutrition values are estimates and will vary with the ingredients and portion sizes used.
FAQs
Can I make chicken and ham pie ahead of time?
Yes. Make the filling, cool it promptly and refrigerate it covered for up to 24 hours. Add the pastry just before baking, and allow a few extra minutes in the oven if needed. Make sure the filling is piping hot throughout.
Can I use shortcrust pastry instead of puff pastry?
Yes. Use a sheet of ready-rolled shortcrust pastry for the lid and bake until golden and the filling is piping hot. The topping will be crisp and crumbly rather than flaky.
Can I make the pie with raw chicken?
Cook raw chicken thoroughly before adding it to the sauce. The chicken should reach 75°C in the thickest part, with no pink meat remaining.
Can I use milk instead of double cream?
Yes. Replace the cream with the same amount of whole milk for a lighter sauce. Simmer until thickened, although the finished filling will be less rich.
Why is my chicken and ham pie watery?
The sauce may not have thickened enough before the filling was assembled. Simmer it until it coats a spoon, and drain any excess liquid from the cooked chicken before adding it.
Recipe Card
Chicken and Ham Pie
Course: MainCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA Mary Berry-inspired chicken and ham pie with leeks, a creamy sauce and a golden puff pastry lid.
Ingredients
30g unsalted butter
1 medium leek, approximately 150g, washed and finely sliced
35g plain flour
300ml chicken stock
150ml double cream
1 teaspoon Dijon mustard
500g cooked chicken, cut into bite-sized pieces
200g cooked ham, diced
2 tablespoons chopped fresh parsley
Freshly ground black pepper and salt, to taste
1 sheet ready-rolled puff pastry, approximately 320g
1 medium egg, beaten, for glazing
Directions
- Preheat the oven to 200°C or 180°C fan. Place a 1.5-litre pie dish on a baking tray.
- Melt the butter in a large saucepan over medium-low heat. Add the leek and cook for 5 minutes until softened.
- Stir in the flour and cook for 1 minute. Gradually stir in the stock, then add the cream and mustard. Simmer for 3 to 4 minutes until thickened.
- Remove from the heat and stir in the cooked chicken, ham and parsley. Season with pepper and add salt if needed.
- Spoon the filling into the dish and leave for about 15 minutes until no longer steaming.
- Cover with puff pastry, trim and press the edges onto the dish. Brush with beaten egg and cut a small steam slit in the centre.
- Bake for 30 to 35 minutes until golden and the filling is piping hot throughout. Cover loosely with foil if the pastry browns too quickly.
- Rest for 10 minutes before serving.
Notes
- Use cooked chicken and ham for the filling.
- Allow the filling to stop steaming before adding the pastry.
- Total time includes 15 minutes of cooling and 10 minutes of resting.
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
