Oh, you’re in for a treat with this Chicken and Ham Pie Recipe! It’s one of those comforting dishes that feels like a big, warm hug on a plate. I love this pie because it combines tender chicken thighs and hearty ham in a rich, creamy sauce, all snug beneath a buttery, golden shortcrust pastry. Whether you’re cooking for a cozy family dinner or want something that’ll impress guests without too much fuss, this recipe really hits the spot.
When I first tried this Chicken and Ham Pie Recipe, I was amazed by how the flavors melded together – the savory chicken, the salty ham, and the hint of fresh parsley all wrapped up with that sharp kick from Dijon mustard. Plus, it’s a great way to use up leftover ham, so it’s practical as well as delicious. Trust me, once you make this, it’ll become one of those recipes you pull out time and time again.
Why You’ll Love This Recipe
- Comfort Food at Its Best: This pie brings cozy, homestyle flavors that are perfect on chilly evenings or family gatherings.
- Easy to Make, Big on Flavor: With simple ingredients and straightforward steps, you’ll get incredible results without stress.
- Perfect Use for Leftovers: Got some ham in the fridge? This recipe turns it into something truly special instead of just reheating.
- Versatile and Customizable: You can easily tweak veggies or herbs to suit your tastes, keeping it fresh every time.
Ingredients You’ll Need
The magic of this Chicken and Ham Pie Recipe comes from fresh, flavorful ingredients that blend beautifully. Each component plays its part, from the juicy chicken thighs to the creamy creme fraiche, so make sure to grab quality items for the best result.
- Olive Oil: A good drizzle to brown the chicken and add subtle richness.
- Chicken Thighs: I always go for boneless, skinless thighs because they stay juicy and tender, unlike breast meat.
- Salt and Black Pepper: Basic seasonings that bring out all the flavors.
- Carrot: Finely diced to soften quickly and add natural sweetness.
- Celery: Another finely diced veggie that gives that classic savory base.
- Leek: Use the tender parts, diced finely for sweetness and depth.
- Unsalted Butter: Essential for making the roux, giving your sauce that luscious texture.
- Plain Flour: For thickening up the sauce so it’s not too runny.
- Chicken Stock: Low-salt if you’re watching sodium, it forms the base of the sauce.
- Creme Fraiche: Make sure it’s full fat and at room temperature to avoid curdling.
- Fresh Parsley: Adds a bright, herbaceous note to finish.
- Dijon Mustard: A little tang that lifts the whole flavor profile.
- Cooked Ham: Thick-cut or leftovers work best for a meaty bite.
- Shortcrust Pastry Sheet: Simple and buttery, perfect for covering the filling.
- Egg (beaten): For brushing the pastry to get that perfect golden shine.
Variations
I like to keep this Chicken and Ham Pie Recipe pretty classic, but it’s a fantastic base for experimentation. Don’t hesitate to swap in your favorite veggies or try different herbs to make it more your own.
- Vegetable Boost: Sometimes I add mushrooms or sweetcorn to the filling for extra texture and flavor – it’s a real crowd-pleaser.
- Dairy-Free Option: Swap creme fraiche for coconut cream if you need a dairy-free version, though the flavor will shift a bit.
- Herb Twists: Thyme or rosemary work beautifully instead of parsley for an earthier tone.
- Spicier Kick: Add a pinch of cayenne or smoked paprika to the filling for a subtle heat that wakes up the palate.
How to Make Chicken and Ham Pie Recipe
Step 1: Brown the Chicken to Build Flavor
Start by dicing the chicken thighs into bite-size chunks, then season generously with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Spread the chicken out in a single layer—you want to give each piece space to brown beautifully. Don’t worry about cooking it all the way through here; browning the outside locks in the juices and adds amazing depth to the filling. Once golden, remove the chicken and set aside, leaving those tasty browned bits in the pan.
Step 2: Sweat the Veggies and Make Your Roux
Turn the heat down to medium and toss in your finely diced leek, carrot, and celery. Gently cook them until soft and just starting to color, about 5-7 minutes – this slow softening brings out their natural sweetness. Next, stir in the butter and let it melt, then sprinkle over the flour. Stir constantly to make a roux, cooking out that raw flour taste. This is the secret to your silky pie filling.
Step 3: Whisk in Stock and Finish the Sauce
Gradually pour in the chicken stock, whisking as you go to keep things lump-free. Once the sauce starts to thicken, stir in the room temperature creme fraiche and Dijon mustard for that creamy tang. Add back the chicken with any juicy bits, diced ham, and fresh parsley. Let everything simmer gently for 10 minutes, stirring occasionally, until the sauce is thick and rich.
Step 4: Assemble and Bake Your Pie
Pour your delicious filling into a baking dish and let it cool for about 20 minutes. This quick rest helps the filling form a slight skin so the pastry doesn’t get soggy. Lay your shortcrust pastry over the top, trimming to fit and pressing the edges down. Brush with beaten egg to get a gorgeous golden finish, then cut a few small steam vents in the pastry to keep everything perfect. Bake in a preheated oven at 200°C (400°F) for 20-25 minutes until deep golden and crisp.
After baking, let the pie sit for 5 minutes before serving—it’s tempting to dive straight in, but this helps the filling set and makes slicing neater.
Pro Tips for Making Chicken and Ham Pie Recipe
- Choose Thighs Over Breast: Chicken thighs stay juicy and tender through all the cooking stages, unlike breast which can dry out.
- Room Temperature Creme Fraiche: Avoid curdling by bringing your creme fraiche to room temp before mixing it in.
- Don’t Skip the Resting Step: Letting the filling cool before adding pastry prevents sogginess and keeps that crust crisp.
- Steam Vents Matter: Cut a few holes in your pastry top so steam can escape, stopping your crust from getting soggy or puffing unevenly.
How to Serve Chicken and Ham Pie Recipe
Garnishes
I usually sprinkle a bit of extra fresh parsley over the top for a pop of green and freshness. Sometimes, I like to add a spoonful of tangy mustard on the side for those who want an extra flavor kick. A light dusting of black pepper after baking also adds a lovely aromatic finish.
Side Dishes
To keep things classic, I serve this pie with simple boiled baby potatoes and green beans steamed lightly with a touch of butter and sea salt. They balance the richness of the pie beautifully. Roasted root vegetables or a crisp green salad are great alternatives for a lighter meal.
Creative Ways to Present
For special occasions, I sometimes make individual mini chicken and ham pies using ramekins or muffin tins. They look charming when topped with a little pastry leaf or heart cutout. It’s a fun way to dress things up and makes serving super easy for guests.
Make Ahead and Storage
Storing Leftovers
I keep leftover Chicken and Ham Pie covered in the fridge for up to two days, tightly wrapped to preserve moisture. It reheats well, but the pastry can soften, so I recommend reheating in the oven rather than the microwave to keep that flaky crust crisp.
Freezing
This pie freezes beautifully if you prepare it without baking the pastry. Make the filling and cool completely, then cover and freeze. When ready to enjoy, thaw in the fridge overnight, add your pastry topping, and bake as usual. This way, you get the freshest crust and quickest cook time.
Reheating
For the crispiest leftovers, reheat the pie in a preheated oven at 180°C (350°F) for about 15-20 minutes. This refreshes the filling and brings the pastry back to life like it’s freshly baked. Avoid microwaving unless you’re in a rush, as it’ll make your crust soggy.
FAQs
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Can I use chicken breast instead of thighs in this Chicken and Ham Pie Recipe?
You can, but I find chicken thighs hold up much better during cooking and stay juicier. Breast meat tends to dry out, especially after frying, simmering, and baking, so for the best texture, thighs are my go-to.
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What can I substitute for creme fraiche if I don’t have any?
You can substitute creme fraiche with sour cream or Greek yogurt, but make sure to add it at the end of cooking and keep the heat gentle to prevent curdling. Full-fat versions work best to maintain creaminess.
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Is it okay to use leftover ham for this recipe?
Absolutely! Leftover ham is perfect here and actually adds great flavor. Just make sure it’s cut into chunks rather than wafer-thin slices to keep texture in the pie.
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Can I prepare the pie in advance?
Yes, you can make the filling ahead and store it in the fridge for up to two days before adding the pastry and baking. Just bring the filling back to room temperature first to get the best results.
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How do I prevent the pastry from becoming soggy?
Letting the filling cool and form a skin before adding the pastry is key. Also, cutting steam holes in the pastry helps avoid sogginess by releasing moisture during baking.
Final Thoughts
I absolutely love how this Chicken and Ham Pie Recipe turns out every time. It’s hearty, comforting, and full of so much flavor without requiring fancy ingredients or complicated steps. I hope you give it a try—you’ll enjoy the way it brings family and friends together with its homey vibe. Once you’ve made it a few times, you’ll find it’s a dependable go-to for satisfying, delicious meals that never fail to impress.
Print
Chicken and Ham Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Frying and Baking
- Cuisine: British
Description
This classic Chicken and Ham Pie recipe features tender chicken thighs and diced cooked ham simmered in a rich, creamy sauce with vegetables, all encased in a crisp shortcrust pastry. Perfect as a comforting meal, this pie combines a flavorful roux-based filling with a golden, flaky crust, ideal for family dinners or special occasions.
Ingredients
Meat and Dairy
- 600g / 1.3lb boneless skinless Chicken Thighs
- 150g – 200g / 5oz – 7oz Cooked Ham, roughly diced
- 120g / 1/2 cup full fat Creme Fraiche, at room temp
- 3 tbsp / 45g Unsalted Butter
- 1x Egg, beaten
Vegetables
- 1 medium Carrot, finely diced
- 1 medium rib of Celery, finely diced
- 1 small/medium Leek, dark/firm part removed then finely diced
Pantry
- Drizzle of Olive Oil
- 3 tbsp Plain Flour
- 480ml / 2 cups Chicken Stock, use low-salt if sensitive to salt
- 2 tbsp finely diced Fresh Parsley
- 1 tbsp Dijon Mustard
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1x 320g/11oz sheet of Shortcrust Pastry
Instructions
- Prepare and Brown Chicken: Dice the chicken into bite-sized pieces and season with 1/2 tsp salt and 1/2 tsp black pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Space out the chicken pieces in the pan and fry until golden on all sides, focusing on browning rather than cooking through. Remove the chicken and set aside, leaving the fat in the pan.
- Sauté Vegetables and Make Roux: Reduce heat to medium and add the finely diced leek, carrot, and celery to the pan. Gently sweat the vegetables until softened and starting to color. Melt in the unsalted butter, then stir in the plain flour to create a roux, cooking until combined.
- Add Stock and Creme Fraiche: Gradually pour in the chicken stock while whisking continuously to prevent lumps. Stir in the room temperature creme fraiche and then mix in the Dijon mustard, combining well for a smooth sauce.
- Combine Filling Ingredients: Add the browned chicken with its resting juices, diced ham, and fresh parsley into the sauce. Bring to a gentle simmer, then reduce heat slightly and simmer for 10 minutes to thicken the filling, stirring occasionally to avoid sticking.
- Prepare Pastry and Bake: Preheat the oven to 200°C (400°F). Pour the filling into a baking dish and allow it to cool for about 20 minutes to form a skin. Place the sheet of shortcrust pastry over the filling, trimming and fitting to size. Brush the pastry with beaten egg and cut a few steam holes.
- Bake the Pie: Bake the assembled pie in the preheated oven for 20-25 minutes until the pastry is deep golden and crisp.
- Serving: Let the pie cool for about 5 minutes before serving. Enjoy with green beans and boiled baby potatoes as suggested for a complete meal.
Notes
- Chicken – Thighs are preferred over breasts for juicier, more tender meat after frying, simmering, and baking.
- Ham – Use leftover ham or thick-cut ham from the store; avoid thin or wafer-thin slices for better texture.
- Creme Fraiche – Must be full fat and at room temperature to prevent curdling when added to hot stock.
- Make Ahead – The filling can be prepared in advance, cooled completely, refrigerated for up to 2 days, then topped with pastry and baked when ready.
- Serving Suggestions – Side dishes like green beans and boiled baby potatoes complement the pie well.
- Calories – Nutritional values assume 1/2 tablespoon olive oil and 200g ham per serving.
Nutrition
- Serving Size: 1 pie slice (1/5 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 140 mg
