Chicken & ham pie

Chicken & ham pie

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(67 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-
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Ingredients

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

    Carrot

    ka-rot

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

  • 3 potato, peeled and cubed
    Potato

    Potato

    po-tate-oh

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

  • 2 celery stalks, chopped
    Celery

    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

    Butter

    butt-err

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

  • 2 onion, chopped
    Onion

    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

    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

    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
    Eggs

    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.

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Comments, questions and tips

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CelinkaS
14th Oct, 2016
5.05
Made this last night. It was delicious. I only had four chicken breasts but still used the quantity of other ingredients as stated. Some have said they would leave out the lemon, I thought it finished it off nicely. All-in-all an excellent pie. My husband & I and our two adult sons devoured it all!
Twinklebum99
15th May, 2016
5.05
Very tasty and easy to make. Will definitely make again. I followed it exactly to the letter
Garfield90
31st Oct, 2014
5.05
Very easy to make however the flavour inside the pie lacked something and I'm not sure what it is!
lucyannesimpson21
27th May, 2014
SO delicious and easy to make... for sure will be making again.. i also added some extra veggies and worked very well.
gemmaeyre
6th Feb, 2014
Really yummy! The whole family really enjoyed this dish. Will be making it again.
lemoncurd90's picture
lemoncurd90
28th Nov, 2013
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
4th Sep, 2013
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
24th May, 2013
5.05
Used 4 chicken breasts for 3 of us and scaled down recipe accordingly. The sauce was absolutely delicious..... :-D
aimee87
8th May, 2013
5.05
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
CalMamaCook
11th Apr, 2013
5.05
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!

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Purplecrazyhorse
19th Apr, 2016
5.05
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.