Chicken & ham sandwich pies

Chicken & ham sandwich pies

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(6 ratings)


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Cooking time

Prep: 20 mins Cook: 30 mins Plus rising

Skill level



Makes 10

These bread-based pies are really portable - ideal for a picnic

Nutrition and extra info

Nutrition info

Nutrition per serving



  • 2 cooked chicken breasts, chopped
  • 100g thick sliced ham, chopped
  • 6 spring onions, finely chopped
  • 100g strong cheddar, grated
  • 3 tbsp full fat soft cheese
  • 2 tsp English mustard
  • 500g pack bread mix
  • plain flour for dusting
  • 1 egg, beaten

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  1. Make the filling by mixing the chicken, ham, spring onion, cheeses and mustard with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.
  2. Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12cm across.
  3. Heat oven to 200C/180C fan/gas 6. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower – don’t worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.
  4. Brush the parcels with beaten egg and cook for 25-30 mins until golden and risen. Enjoy warm in the garden or leave to cool and transport in the tin to a picnic. Serve with a spoonful of your favourite chutney, if you like.

Recipe from Good Food magazine, July 2011

Comments, questions and tips

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Show comments
maryhall's picture

Full of flavour and great for a picnic no knives or forks needed

emz108's picture

Veggie suggestion: mozarella, sun dried tomatoes and spinach. Make sure to drain off most of the tomato oil so the dough doesn't go soggy, and add the spinach just a few minutes before the end of the cooking time so it just wilts.

kate6458's picture

Veggie suggestion: Roquefort with almonds. Or a mild (goat's?) cheese, pesto and pine nuts. Or a tomato sauce with a mild cheese and basil.

Any other ideas?

denglot's picture

Would whole wheat pizza dough work for this, instead of the bread dough? Same thing, really, no?

georgb's picture
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I liked it a lot. Easy to make and also good for left-over-lunch.

petethecoach's picture

11 out of ten ab-fab would cook these little jems any-time.I cooked these little darlings as the recipe said but next time I'll add a hint of garlic. They were really tasty Thanks

rubycatruby's picture
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This is the second time I've made this recipe as it's great either hot or cold. It does, however, take a lot longer to make in my opinion as I bake a ham the day before and then use the leftovers in the recipe. Still, absolutely delicious and great to pack as a sandwich substitute. Well done, Good Food!

jowyld's picture
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I thought these tasty little pies were fantastic, Great for lunches at work and so easy to make!!!!

d2graphics's picture

Hi Sophie,

You could try cheese with courgette, make sure you go for something that wont make your dough too soggy when cooked.

sophiebrown's picture

I made these for a picnic using homemade dough and they were very received by the meat eaters but I am vegetarian and would welcome a veggie version.......anybody got any suggestions?

mother_ship's picture
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Yum! A cross between a sandwich and a pie, great idea! I made my own dough and made them a kind of pasty shape so I could fit more filling in!

gillbla's picture
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Really easy and very portable.