Chicken & ham pie

Chicken & ham pie

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(58 ratings)

By

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Cooking time

Prep: 25 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 6

When you need something warm and comforting after a long day, there’s nothing like a proper British pie

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 6 boneless skinless chicken breasts, cubed
  • 3 carrots, chopped
  • 3 potatoes, peeled and cubed
  • 2 celery stalks, chopped
  • 2 tsp chopped fresh thyme or 1 tsp dried
  • 850ml hot chicken stock
  • 50g butter
  • 2 onions, chopped
  • 50g plain flour
  • 300ml milk
  • juice of 1 lemon
  • 2 tbsp chopped parsley
  • 4 thin slices ham, cut into strips
  • 500g pack shortcrust pastry
  • 1 egg, beaten

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Method

  1. Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
  2. Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
  3. Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
  4. Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25–30 minutes until crisp and golden.

Recipe from Good Food magazine, January 2003

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Comments

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Garfield90's picture
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Very easy to make however the flavour inside the pie lacked something and I'm not sure what it is!

lucyannesimpson21's picture

SO delicious and easy to make... for sure will be making again.. i also added some extra veggies and worked very well.

gemmaeyre's picture

Really yummy! The whole family really enjoyed this dish. Will be making it again.

lemoncurd90's picture

Made this last night, was really yummy and a great way to use up leftover chicken from sunday roast. Used leeks as well as carrots and potatoes, and then added bacon when making the roux. The pie really doesn't take a long time to cook and the recipe is not at all fussy, I started cooking at 7.15 and we were eating by 8:30! Well worth it!

gillbh's picture

Excellent pie which is full of flavour. I halved the recipe and there was plenty for 4. All plates were cleared at the end of the meal.

sibbo44's picture
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Used 4 chicken breasts for 3 of us and scaled down recipe accordingly. The sauce was absolutely delicious..... :-D

aimee87's picture
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This was lovely! My daughter can be a fussy eater but she ate every single bit. Looking forward to making it again.

car0lyn76's picture
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Fab pie. I omitted the celery and added some leek, reducing the onion to one. Also halved the lemon. Added ham last as used leftovers from previous meal. Have made twice now, and have one frozen for an easy meal next week! Yummy!

branded2002's picture
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First pie Ive made & was a complete success. I halved the whole recipe & it still produced a very good size pie however next time I would make a whole pastry case & use a little less thyme. Devoured by all & has made me more confident to try new things.

celesta's picture
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Too much effort for an average result.

rebeccalewis1's picture
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Very good, but would leave out the lemon juice next time

missjj's picture
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Amazing!!!! Will be using this more often! Although yes a lot of prep is required its defo worth it and doesn't really take that long x

followingcharlie's picture
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Made this recipe last night and it was a huge success. Husband and daughter loved it, so it's definitely going on the 'to make again' list! It does take quite a while to make, as there are quite a few steps but its well worth it. I also used the reserved stock and thickened it with milk and some parsley so that we had extra gravy. Lovely!

elomax2012's picture

Super pie, now a family favourite with adults and children alike and easy for me to make. I've made the filling in the morning and added the pastry top when ready to cook at night which is a great time saver.

callym's picture

Just finished making with my 10 year old - lots of different tasks but came together easily. Used chicken thighs instead of breast meat - for flavour and also used chunks of ham rather than sliced (all I had!) Made a huge amount so have a spare pot for a midweek lunch for two!

sallyandwill's picture
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Was easy to make but I wasn't keen on the sauce, going to try again with less celery and parsley - both flavours I found overpowering!

dawnyhow's picture
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This pie is so easy to make and the end result looks and tastes like you've been slaving in the kitchen for hours. It is sooooo tasty, we all loved it. Keeps well in the fridge too, so we had seconds the next day. I'll definitely be making this again and again.

merrysee's picture
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My o my, what a pie! 1st pie i've ever made, it was so delicious, i only used the juice of half a lemon, as other's here it was too lemony using a whole lemon. Am making for friends again next week, have some for tonights dinner too yummy.

johnjustice's picture
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BLACKSHEEP, re your question about pie dishes. LAKELAND do a very good range of rimmed metal pie dishes.

cneasham's picture
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Very, very delicious pie - couldn't believe I had made something that tasted so good! And even the mother-in-law said it was nice ;)
It isn't difficult to make just a bit time consuming.
I left out the celery (not a fan) and added a few florets of broccoli and we enjoyed it as a complete meal. Will definitely be making it again.
Can somebody tell me where I can get a good pie dish with a lip (as recommended)? Pastry would definitely be easier to put on if the dish I have had a lipped rim.

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