Chicken & ham pie

Chicken & ham pie

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(115 ratings)

Prep: 25 mins Cook: 45 mins


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: Per serving

  • kcal778
  • fat39g
  • saturates16g
  • carbs62g
  • sugars8g
  • fibre6g
  • protein42g
  • salt1.86g
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  • 6 boneless skinless chicken breasts, cubed
  • 3 carrots, chopped



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

  • 3 potatoes, peeled and cubed



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

  • 2 celery stalks, chopped



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

  • 2 tsp chopped fresh thyme or 1 tsp dried


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

  • 850ml hot chicken stock
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 onions, chopped



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

  • 50g plain flour
  • 300ml milk



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

  • juice of 1 lemon



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

  • 2 tbsp chopped parsley



    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



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


  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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23rd Apr, 2020
Pretty bland- making a pie takes a bit more effort so I want the taste to be worth it and this was not.
22nd Jan, 2020
This is delicious!! Everyone in my family loved it! I didn't have any ham, so chicken and veg pie, but it was lovely. It did take quite a long time to make, but worth the effort.
31st Dec, 2019
Prep time took me about an hour as opposed to 25 minutes, but then again, I am not a chef, just a bloke having a bash at cooking something different. End result looks excellent, even if I say so myself. Swapped out Thyme for a couple of teaspoons of whole grain mustard and went for puff pastry. Impressed my son and even better, the Mrs!
8th Sep, 2019
Really easy to make and very tasty. I didn't use the thyme as I didn't have any in but used a teaspoon of wholegrain mustard. I only used half the lemon. Topped with puff pastry rather than shortcrust. Huge success. Will definitely make again.
5th May, 2019
Really tasty, but would use less thyme next... thyme. I'm a relatively novice cook, and it took me 2 hours in total. Had to recruit the boyfriend to do the heavy lifting at times. Also had to clean my oven after, as I clearly didn't get a perfect seal on the pastry and had a big sauce overflow. Probably won't make again as pie-making is a lot of effort, although it was lovely.
21st Sep, 2017
Made this meal this evening, and 5/6 enjoyed it and would want it again. Number 6 yet to eat. Not complicated to make even if my pastry did look very "rustic". Will definatley make again x
Sophiehendo's picture
23rd May, 2017
I somehow managed to make this without weighing scales or a measuring jug in my boyfriend's new, dreadfully ill-equipped kitchen, and it still worked (I used a full bottle of Pinot Grigio instead of a rolling pin which was also entertaining). Having read other users' comments I used half of the amount of lemon juice suggested in the recipe. Everyone really liked it and I'll definitely make it again. My only criticism would be the cutting an inch around the rolled pastry method - I'm not sure I understood that bit (novice!) but next time I'd just roll it out to slightly larger than the dish and tuck the excess in, like you would with puff pastry. Great stuff though.
24th Feb, 2017
This is a delicious pie recipe made with mostly store cupboard ingredients. Ideal for using up leftover chicken and gammon from previous roasts. This my go to pie and the whole family love it.
14th Oct, 2016
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!
15th May, 2016
Very tasty and easy to make. Will definitely make again. I followed it exactly to the letter


1st Nov, 2019
Can this be made in the morning and cooked later on in the day? How long need?
goodfoodteam's picture
2nd Nov, 2019
Thanks for your question. Yes, you can. Allow the filling to cool before putting the pastry on top and then refrigerate until you're ready to cook it. It may take an extra 5 mins or so as it'll be fridge-cold.
Emma Harrison
31st Jan, 2019
Can you freeze this?
goodfoodteam's picture
5th Feb, 2019
Thanks for your question. Yes, you can freeze this, either before or after oven-cooking.
4th Oct, 2018
If using shortcrust pasty to line the pie dish as well, would you blind bake in advance? Also, what would be the best way of preparing this pie a day in advance? Would you assemble and bake the whole thing and re-heat, or just prepare the individual components (sauce, filling and line the pastry-lined pie dish) and just assemble ahead of baking?
goodfoodteam's picture
12th Oct, 2018
Thanks for your question. For best results, we'd suggest not lining the bottom, especially if preparing in advance. If making ahead, allow the filling to cool before covering it with the pastry top. Then you can store it in the fridge overnight and cook as above. As it'll be fridge cold, you'll need to cook for 30 - 35 mins.
19th Apr, 2016
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.
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