Here I’ll show you the easiest and most delicious way to make a chicken and ham pie!
At first thought, chicken and ham might seem like an odd combination. But it’s similar to chicken and bacon. It also happens to work perfectly in a pie! Follow me…
Chicken and Ham Pie Filling
What cut of chicken is best to use?
For this recipe we’ll be using boneless skinless chicken thighs. This is much more preferable than using breast, as thigh is much fattier and more flavoursome. It’s also much more robust, which is necessary since it’s essentially going to get cooked 3 times. Unlike breast, it’ll still turn out nice and tender when the pie is done.
The first round of cooking is frying the chicken. Just focus on browning the chicken and developing flavour on the outside. It doesn’t need to be 100% cooked through at this point.
What kind of ham is best to use?
Leftover ham works great (I’m currently uploading this on Boxing Day with Christmas ham in the fridge!). Or you can pick up some thick-cut ham from the shops. Don’t use thin/wafer-thin ham.
Using Creme Fraiche
I know, me creating a recipe that doesn’t involve double/heavy cream 😱 I feel like creme fraiche is much more suited to this recipe. The pie is pretty rich and this balances it out nicely. Just make sure it’s full fat and at room temp, otherwise, you risk it curdling when it hits the hot stock.
Other goodies in the filling include the gorgeous trio of celery, leek and carrot, alongside chicken stock thickened with butter and flour to create the sauce. Finally, we’re going in with a dollop of Dijon mustard for a boost of flavour and to pair with the ham, alongside a good helping of fresh parsley.
Process shots: add seasoned chicken to pan (photo 1), fry then remove (photo 2), fry celery, leek, carrot (photo 3), melt butter then stir in flour (photo 4), stir in stock (photo 5), stir in chicken, ham, mustard, creme fraiche, parsley and simmer (photo 6).
Chicken and Ham Pie
We’re going to simmer the filling until it’s nice and thick. After, it’s important to let it cool in the baking dish. If it’s too hot, it’ll steam the pastry from underneath and cause it to go soggy. The filling needs to cool and form a skin across the top, which ensures a nice platform to add the pastry on top.
What kind of pastry should I use?
I actually love using shortcrust pastry for this pie, although you could use puff if you’d prefer. I go for store-bought for convenience and it works just fine!
Process shots: add filling to dish (photo 1), add pastry (photo 2), brush egg wash and slice steam holes (photo 3), bake (photo 4).
Serving a Chicken and Ham Pie
With a Side you can get 6 modest portions, or 4-5 without. Here I’ve served with Green Beans and Boiled Baby Potatoes.
For another delicious chicken pie recipe check out my Chicken and Mushroom Pie!
Alrighty, let’s tuck into the full recipe for this chicken and ham pie shall we?!
How to make Chicken and Ham Pie (Full Recipe & Video)
Chicken and Ham Pie
Equipment
- Sharp Knife & Chopping Board
- Large Pan, Tongs & Wooden Spoon
- Jug (for stock)
- 25cm x 17cm / 10″ x 6.5″ Baking Dish (or similar size)
Ingredients
- drizzle of Olive Oil
- 600g / 1.3lb boneless skinless Chicken Thighs (see notes)
- 1/2 tsp EACH: Salt, Black Pepper
- 1 medium Carrot, finely diced
- 1 medium rib of Celery, finely diced
- 1 small/medium Leek, dark/firm part removed then finely diced
- 3 tbsp / 45g Unsalted Butter
- 3 tbsp Plain Flour
- 480ml / 2 cups Chicken Stock, use low-salt if sensitive to salt
- 120g / 1/2 cup full fat Creme Fraiche, at room temp (see notes)
- 2 tbsp finely diced Fresh Parsley
- 1 tbsp Dijon Mustard
- 150g – 200g / 5oz – 7oz Cooked Ham, roughly diced (see notes)
- 1x 320g/11oz sheet of Shortcrust Pastry
- 1x Egg, beaten
Instructions
- Dice the chicken into bite-sized pieces then season all over with 1/2 tsp salt and pepper. Add a drizzle of oil to a large pan over medium-high heat. Space the chicken out in the pan and fry until golden on each side. Don’t worry too much about cooking it right through, just focus on browning the outside to develop flavour. Remove it from the pan and place to one side, leaving the excess fat in the pan.
- Lower the heat to medium then add in the leek, carrot and celery. Gently sweat it all down until it softens and just about starts to take on colour, then melt in the butter. Stir in the flour to create a roux, then gradually pour in the stock, whisking as you go to avoid lumps.
- Stir in the creme fraiche then stir in the mustard. Finally stir in the chicken (with all the resting juices), ham and parsley. Bring to a gentle simmer then reduce the heat slightly and simmer for 10 minutes to thicken the sauce, stirring occasionally. Preheat the oven to 200C/400F.
- Pour into the baking dish and leave for around 20 minutes to cool and form a skin. Place the shortcrust pastry on top, slicing to fit the dish as needed. Brush the pastry with egg wash then slice a few steam holes. Place in the oven for 20-25 minutes until deep golden and crisp.
- Leave to cool for 5 or so minutes then tuck in and enjoy!
Video
Notes
b) Ham – Leftover ham works great, or you can pick up some thick-cut ham from the shops. Don’t use thin/wafer-thin ham.
c) Creme Fraiche – Important this is at room temp otherwise you risk it curdling when it hits the stock. It might split a little bit, but just keep stirring and it’ll come back together. Also make sure it’s full fat, low fat alternatives risk curdling.
d) Make ahead – You can make then filling then pour into the dish and leave to completely cool. Then tightly store in the fridge for up to a couple of days. Bring back to room temp then add on the pastry and continue as needed.
e) Serving – With a Side you can get 6 modest portions, or 4-5 without. Here I’ve served with Green Beans and Boiled Baby Potatoes.
f) Calories – Whole recipe divided by 5 assuming 1/2 tbsp oil and 200g ham.
Nutrition
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