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
Scale
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
