Mary Berry Chicken and Ham Pie Recipe

I first made this pie on a chilly Wednesday night after I’d overestimated how much roast chicken we’d eat. The leftover ham was staring at me from the back of the fridge like, “Use me or lose me.” Honestly, I expected something a bit stodgy—but the red wine sauce, the thyme, and that little touch of redcurrant jelly turned it into something a lot more comforting than I bargained for.

That said, the first go nearly turned into soup. The filling was far too wet and sank my pastry into a soggy abyss. But once I chilled it properly and swapped tins, it all came together beautifully. Let me show you how I fixed that.

Why This One Works So Well

Most chicken and ham pies play it safe with a white sauce—but Mary’s version punches it up with a red wine base, which gives this a much deeper, savoury note. The jelly and Worcestershire sauce? Total game changers. They bring a sweet-sharp richness that lifts the whole thing without being too in-your-face.

Also, using cooked meat means this pie comes together faster than you’d think—ideal when you’re staring at leftovers and wondering what to do.

Ingredients + Why They Matter

• Butter (55g) – For sautéing and depth. I’ve tried using oil in a pinch, but you miss that richness.
• Banana shallots (2, thinly sliced) – Milder and sweeter than onions. Worth seeking out.
• Leeks (3) – Add sweetness and bulk. Go for firm ones; limp leeks make a sad filling.
• Chestnut mushrooms (200g) – More flavour than plain white ones. Slice thick to hold texture.
• Garlic (1 clove) – Just enough to give warmth; don’t overdo it.
• Plain flour (55g) – Thickens the sauce. Don’t skip the whisking or it’ll clump.
• Red wine (250ml) – Burgundy works, but I’ve used any mid-range red. Don’t go too cheap; it shows.
• Chicken stock (350ml) – Brings the savoury backbone. I used homemade once—worth it if you’ve got it.
• Worcestershire sauce (1–2 tbsp) – Adds umami. I go heavier, personally.
• Redcurrant jelly (1 tbsp) – Sounds odd, works magic. Balances the richness.
• Fresh thyme (2 tbsp) – Earthy and fresh. Dried works, but reduce to 1 tsp.
• Gravy browning (a splash) – Just for colour. Skip it if you’re not fussed.
• Cooked ham (350g) – Use something thick-cut. I tried wafer-thin once—not worth it.
• Cooked chicken (350g) – Any leftover roast or poached breast will do.
• Ready-rolled puff pastry (1 × 320g sheet) – Store-bought is fine. Just keep it chilled until needed.
• Egg (1, beaten) – For that golden, glossy top.

Ingredient Swaps That Hold Up

• No red wine: Use white, but reduce the jelly slightly or it can go sweet.
• No redcurrant jelly: I tried cranberry sauce—it’s a bit sharper but still tasty.
• Gluten-free: Use a GF pastry and cornflour instead of plain flour (2 tbsp mixed with a bit of cold stock).
• Dairy-free: Swap butter for olive oil—it loses some richness but still works.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Soggy bottom	Filling was too warm	Chill filling completely before topping
Pastry slid off the sides	Didn’t wet the edges	Brush edges with water before placing lid
Over-thick sauce	Boiled it too long	Simmer gently—don’t crank the heat
Overpowering wine flavour	Used cheap, acidic red	Use decent mid-range wine, not cooking wine

How To Make Mary Berry’s Chicken and Ham Pie

1. Sauté the veg: Melt the butter in a large deep pan over high heat. Add the shallots and leeks, and cook until nearly soft—about 5 to 8 minutes. Then toss in the mushrooms and garlic for one more minute.
2. Make the sauce: In a jug, whisk the flour into the red wine until smooth (it’ll look weird, don’t worry). Add chicken stock and stir again. Pour into the pan and stir until thickened—it should coat the back of a spoon.
3. Flavour it up: Stir in Worcestershire sauce, redcurrant jelly, thyme, and gravy browning. Season with salt and pepper. Simmer for 5 minutes, then take off the heat and cool completely.
4. Add the meat: Stir in the diced ham and chicken. Check seasoning again—it should taste rich and savoury. Spoon into a pie dish and chill in the fridge at least 30 minutes.
5. Top with pastry: Preheat oven to 200°C (180°C fan). Wet the dish’s edge with water. Lay the pastry over the top, pressing it down. Trim, crimp, and slash a steam hole.
6. Bake: Brush with egg, bake for 35 to 40 minutes until golden and bubbling.

Tips From My Kitchen

• I use an enamel pie dish—gives a crispier base than ceramic.
• Chill the pastry for 10 minutes before baking—it helps it puff better.
• My fan oven runs hot, so I check mine at 30 minutes and tent with foil if needed.
• I always cut a big steam hole—it avoids the dreaded soggy layer under the lid.

Storage + Serving

• Fridge: Keeps 3 days. Reheat at 180°C, covered in foil.
• Freezer: Freeze unbaked with raw pastry. Wrap well. Bake from frozen at 180°C for 55 to 60 minutes (cover for first 40).
• Serve with: Creamy mash or just peas and mustard. A sharp apple cider pairs brilliantly.

FAQs – Real Query Answers

Q: Can I make this without wine?
A: Yes. Sub in more stock and add 1 teaspoon balsamic vinegar for depth. Won’t be identical, but still tasty.

Q: Why did my sauce turn grey?
A: Possibly from cheap stock or overcooked mushrooms. Use fresh ingredients and a splash of gravy browning to boost colour.

Q: Can I make this ahead of time?
A: Absolutely—assemble and chill the whole pie unbaked. Then bake straight from the fridge (add 5 minutes to baking time).

Q: What’s the best pastry to use?
A: Ready-rolled puff works brilliantly, just make sure it’s cold. Homemade rough puff is lovely too, if you’ve got the time.

Try More Mary Berry Recipes:

• Mary Berry Humble Pie
• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Welsh Rarebit
• Mary Berry Bacon And Mushroom Cheese Soufflé