Chicken and Ham Pie Recipe

I absolutely love this Chicken and Ham Pie Recipe because it hits all the right notes: tender chicken thighs, savory chunks of ham, and that wonderfully creamy sauce all wrapped in crisp, golden shortcrust pastry. It’s cozy, comforting, and perfect for those evenings when you want something a bit special but still totally doable in your own kitchen. When I first made it, I was blown away just how easy it was to get restaurant-quality results without any fuss.

You’ll find that this Chicken and Ham Pie Recipe shines all year round—whether you’re feeding the family on a chilly weeknight or bringing something hearty to a weekend gathering. Plus, it’s a great way to use up leftover ham, making it practical as well as delicious. Trust me, once you try it, this pie is going to become one of your all-time favorites.

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Ingredients You’ll Need

This Chicken and Ham Pie Recipe relies on a handful of straightforward ingredients that come together beautifully. Each one plays its part—from juicy chicken thighs for tenderness to creme fraiche that makes the sauce luxuriously creamy but keeps it light.

• Olive Oil: For frying the chicken; a good quality extra virgin adds subtle flavor.
• Boneless skinless Chicken Thighs: I swear by thighs here—they stay juicy and tender even after all the cooking steps.
• Salt and Black Pepper: Simple seasonings to bring out the natural flavors.
• Carrot: Finely diced to melt into the sauce and add slight sweetness.
• Celery: Adds crunch and earthiness; slice finely to cook evenly.
• Leek: Only the firm white and light green parts; they soften into a lovely base flavor.
• Unsalted Butter: For richness and to help create the roux.
• Plain Flour: The thickening agent; stir carefully to avoid lumps.
• Chicken Stock: Use low-sodium if you want control over salt levels.
• Creme Fraiche: At room temperature for smooth mixing—trust me, it’s worth the fuss.
• Fresh Parsley: Adds brightness and fresh color.
• Dijon Mustard: Just a touch for that subtle tang and depth of flavor.
• Cooked Ham: Opt for thick-cut or leftover ham; thin slices don’t hold up as well in the pie.
• Shortcrust Pastry Sheet: Your golden crown! Ready-made saves time without sacrificing taste.
• Egg: For brushing the pastry to get that irresistible golden sheen.

Variations

One of the things I love about the Chicken and Ham Pie Recipe is how easy it is to make it your own. Over time, I’ve swapped ingredients and adjusted seasonings to keep it fresh and suit whatever’s in my fridge.

• Extra veggies: I sometimes toss in mushrooms or peas to bump up the veggie content—especially great for picky eaters.
• Cheesy twist: Adding a sprinkle of grated cheddar inside the filling makes it extra indulgent and my family goes crazy for it.
• Herbs and spices: Thyme or sage pairs wonderfully with the flavors here and adds an aromatic lift.
• Dietary swaps: For a lighter version, try low-fat creme fraiche or substitute the ham with smoked turkey breast.

How to Make Chicken and Ham Pie Recipe

Step 1: Brown the Chicken for Maximum Flavor

Start by dicing your chicken thighs into bite-sized pieces, then season them well with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat and spread the chicken out so it’s not crowded—this is key for getting a nice golden crust. Don’t worry about cooking through completely here; you just want that beautiful color and flavor on the outside. Once browned, set the chicken aside but leave those tasty browned bits and juices in the pan for the next step.

Step 2: Sweat the Veggies and Build the Roux

Turn the heat down to medium and add your diced leek, carrot, and celery to the pan. Gently cook them down, stirring occasionally, until they’re soft and just starting to brown around the edges—this brings out their natural sweetness. Next, melt in the butter and sprinkle over the flour, stirring constantly to form a smooth roux. Gradually pour in the chicken stock while whisking to keep everything lump-free. This thicker base is what makes the whole pie so satisfyingly creamy.

Step 3: Add Creme Fraiche, Mustard, and Meats

Once your sauce is smooth and thickened a bit, stir in the creme fraiche—make sure it’s at room temperature to avoid curdling. Mix in the Dijon mustard for a subtle kick. Then, add the browned chicken with all its resting juices, the diced ham, and fresh parsley. Bring the whole mixture to a gentle simmer and let it bubble away for about 10 minutes until luscious and thickened, stirring now and then so it doesn’t stick.

Step 4: Assemble and Bake Your Pie

Preheat your oven to 200°C (400°F). Pour the filling into your baking dish and let it cool for around 20 minutes—this step helps the top skin set before you add the pastry. Gently lay your shortcrust pastry over the top, trimming it to size if needed, and brush with beaten egg for that gorgeous golden finish. Don’t forget to cut a few steam holes so your pie cooks perfectly without getting soggy. Pop it in the oven for 20-25 minutes until the pastry is deeply golden and crisp.

Step 5: Let It Rest and Dig In!

Once out of the oven, let your Chicken and Ham Pie rest for about 5 minutes. This brief pause helps the filling settle so you can slice neat portions. Then, gather your favourite people, grab a fork, and enjoy that dreamy combination of flavors and textures.

How to Serve Chicken and Ham Pie Recipe

Garnishes

I like keeping garnishes simple for this pie—a few sprigs of fresh parsley or chives sprinkled on top adds a pop of color and freshness just before serving. Sometimes, a squeeze of lemon juice over the top brightens the richness perfectly.

Side Dishes

My go-to sides with Chicken and Ham Pie Recipe are classic green beans tossed in butter and a sprinkle of sea salt, alongside boiled baby potatoes that soak up every bit of the creamy sauce. Roasted root vegetables also work beautifully if you want something heartier.

Creative Ways to Present

For special occasions, I’ve served this pie in individual ramekins topped with pastry lids—a total crowd-pleaser and fancy touch. Another trick is to cut the pastry into fun shapes before baking and layer them on top for a homemade look that wows guests.

Make Ahead and Storage

Storing Leftovers

I usually cool the pie completely, cover it tightly with foil or plastic wrap, and keep it in the fridge. It stays great for up to 2 days—and honestly, I often find the flavors deepen overnight!

Freezing

Freezing works well if you prepare the filling ahead. Just let the filling cool, freeze it in an airtight container, then thaw in the fridge before adding pastry and baking. Pastry freezes best uncooked on top of filling to bake fresh after thawing for crispness.

Reheating

To reheat, I cover the pie loosely with foil and bake at 170°C (340°F) until warmed through—about 20 minutes. This keeps the pastry crisp and the filling bubbling hot without drying out.

FAQs

Final Thoughts

Honestly, this Chicken and Ham Pie Recipe has become my go-to comfort food, and I’m so excited for you to try it. It’s one of those dishes that feels fancy enough to impress but is simple enough to whip up even on a busy weeknight. Plus, it brings folks together around the table, which is what food’s really about. So, grab that shortcrust pastry, and let’s bake something absolutely delicious!

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