Chicken & ham pie

Chicken & ham pie

  • 1
  • 2
  • 3
  • 4
  • 5
(64 ratings)

Prep: 25 mins Cook: 45 mins

Easy

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:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 6 boneless skinless chicken breast, cubed
  • 3 carrot, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 potato, peeled and cubed

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 celery stalks, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 tsp chopped fresh thyme or 1 tsp dried

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 850ml hot chicken stock
  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g plain flour
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • juice of 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 thin slices ham, cut into strips
  • 500g pack shortcrust pastry
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (78)

lurvlyloz's picture
5

Very tasty and easy to make. Will definitely make again. I followed it exactly to the letter

Garfield90's picture
5

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
5

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

aimee87's picture
5

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

CalMamaCook's picture
5

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
5

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
3

Too much effort for an average result.

rebeccalewis1's picture
4

Very good, but would leave out the lemon juice next time

missjj's picture
5

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
5

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
3

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
5

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
5

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
5

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Purplecrazyhorse's picture
5

I used leftover chicken and gammon from other meals, ignored the carrots, potatoes and onion, instead used leeks and asparagus. Added some cream and Bouillon with the milk too. Absolutely delicious, even our 6yo loved it.

I also had some leftover pie liquid after filling the pie dish which we had as extra gravy.

We'll definitely be making this again.

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.