Description
This Chicken and Ham Pie recipe features tender chicken thighs and hearty ham in a creamy, mustard-infused sauce thickened with a classic roux and finished under a crispy shortcrust pastry topping. Perfectly balanced with vegetables and herbs, this comforting dish is ideal for a satisfying family meal.
Ingredients
Units
Scale
Meat and Protein
- 600g / 1.3lb boneless skinless Chicken Thighs
- 150g - 200g / 5oz - 7oz Cooked Ham, roughly diced
- 1x Egg, beaten (for egg wash)
Vegetables
- 1 medium Carrot, finely diced
- 1 medium rib of Celery, finely diced
- 1 small/medium Leek, dark/firm part removed then finely diced
- 2 tbsp finely diced Fresh Parsley
Dairy & Fats
- 3 tbsp / 45g Unsalted Butter
- 120g / 1/2 cup full fat Creme Fraiche, at room temp
Pantry & Seasoning
- Drizzle of Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 3 tbsp Plain Flour
- 480ml / 2 cups Chicken Stock (low-salt if sensitive)
- 1 tbsp Dijon Mustard
- 320g / 11oz sheet of Shortcrust Pastry
Instructions
- Prepare and Brown Chicken: Dice the chicken into bite-sized pieces and season evenly with 1/2 tsp salt and black pepper. Heat a drizzle of olive oil in a large pan over medium-high heat and arrange the chicken pieces spaced apart. Fry until golden brown on all sides to develop flavor, without needing to cook through completely. Remove chicken and set aside, leaving 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 just beginning to color. Then add the butter and melt it. Stir in the plain flour to create a roux, cooking for a minute to remove the raw flour taste.
- Add Stock and Creme Fraiche: Gradually whisk in the chicken stock to the roux to prevent lumps. Stir in the room-temperature creme fraiche until well combined and smooth.
- Flavor the Sauce and Combine Ingredients: Stir in the Dijon mustard, then return the browned chicken with its resting juices, diced ham, and fresh parsley to the pan. Bring the mixture to a gentle simmer, then lower the heat and allow it to cook for 10 minutes, stirring occasionally, until the sauce thickens.
- Preheat Oven and Assemble Pie: Preheat your oven to 200°C (400°F). Pour the chicken and ham filling into a baking dish and let it cool for about 20 minutes to form a skin on top.
- Add Pastry and Bake: Cover the cooled filling with the shortcrust pastry, trimming and slicing to fit snugly. Brush the pastry with the beaten egg wash and cut a few small steam holes to allow moisture to escape during baking. Place the pie into the oven and bake for 20-25 minutes, until the pastry is deep golden and crisp.
- Rest and Serve: Remove the pie from the oven and let it cool for about 5 minutes before serving. Enjoy warm, ideally with green beans and boiled baby potatoes.
Notes
- Chicken: Thighs provide more tenderness and moisture compared to breast meat, especially after multiple cooking steps.
- Ham: Use thick-cut or leftover ham for best texture. Avoid wafer-thin slices.
- Creme Fraiche: Bring to room temperature to prevent curdling when combined with hot stock. Use full fat for stability.
- Make Ahead: Prepare filling in advance, cover and refrigerate up to two days. Bring to room temp before adding pastry and baking.
- Serving: Recipe yields 4-6 servings depending on portion size. Pairs well with green beans and boiled baby potatoes.
- Calories: Nutritional info is based on five servings including estimated oil and ham quantities.
Nutrition
- Serving Size: 1 slice (approx. 1/5 of pie)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
