Mary Berry Chicken and Ham Pie Recipe

This easy Chicken and Ham Pie is a comforting main course perfect for a quick and hearty meal. With a creamy filling of tender chicken, ham, and leeks, this dish is packed with flavor and can be made using simple, everyday ingredients. The golden puff pastry adds a crispy finish, making it irresistible for any occasion!

This Chicken and Ham Pie Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

• 55g butter
• 2 banana shallots, thinly sliced
• 3 leeks, thinly sliced
• 200g small chestnut mushrooms, sliced
• 1 garlic clove, finely grated
• 55g plain flour
• 250ml Burgundy red wine
• 350ml chicken stock
• 1–2 tbsp Worcestershire sauce
• 1 tbsp redcurrant jelly
• 2 tbsp freshly chopped thyme
• A little gravy browning
• 350g cooked ham, diced
• 350g cooked chicken, diced
• 1 × 320g packet ready-rolled puff pastry
• 1 egg, beaten

How To Cook Chicken and Ham Pie:

1. Cook the Vegetables: Melt the butter in a large, deep frying pan over high heat. Add the shallots and leeks, frying for about 5–8 minutes until nearly soft. Add the mushrooms and garlic, cooking for an additional minute.
2. Prepare the Sauce: In a bowl, measure the flour and slowly whisk in the red wine until smooth. Add the chicken stock and mix well. Pour this mixture into the pan with the vegetables, stirring until thickened.
3. Season the Filling: Stir in the Worcestershire sauce, redcurrant jelly, thyme, and gravy browning. Season with salt and freshly ground pepper. Simmer for 5 minutes, then remove from heat and let cool.
4. Combine with Meats: Add the diced chicken and ham to the cooled mixture. Stir well and check the seasoning. Spoon the mixture into an ovenproof dish and chill in the fridge.
5. Prepare for Baking: Preheat the oven to 200°C/180°C Fan/Gas 6. Unroll the puff pastry. Wet the edges of the dish above the filling with water. Lay the pastry over the filling, pressing the edges down. Trim the excess pastry, score the surface for decoration, and make a small slit in the centre for steam to escape.
6. Bake: Brush the pastry with the beaten egg and bake in the preheated oven for about 35–40 minutes, until the filling is hot and the pastry is golden brown.

Recipe Tips

• Use Fresh Ingredients: Fresh leeks, shallots, and mushrooms will add better flavour to your pie. Choose ingredients that are firm and have no dark spots.
• Cool the Filling: Let the filling cool completely before adding the pastry. This helps the pastry stay crisp and prevents it from becoming soggy.
• Check Seasoning: Always taste the filling before adding it to the pie. Adjust the seasoning with salt and pepper to enhance the flavour.
• Brush the Pastry: Brush the pastry with beaten egg for a shiny, golden finish. This gives your pie a lovely appearance and adds flavour.
• Make a Vent: Don’t forget to make a small slit in the centre of the pastry before baking. This allows steam to escape and prevents the pastry from getting soggy.

How To Store & Reheat Leftovers

• Refrigerate: Reheat leftover Chicken and Ham Pie cool until it reaches room temperature. Then, cover it with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to 3 days.
• Freeze: You can freeze leftover Chicken and Ham Pie before baking. Wrap leftover Chicken and Ham Pie well in plastic wrap and then in foil. It can be frozen for up to 2 months. When you’re ready to serve it, thaw it in the fridge overnight before baking.
• Reheating: Preheat the oven to 350°F. Place leftover Chicken and Ham Pie in an oven-safe dish, cover it with foil to prevent drying out, and heat for about 20-25 minutes or until heated through.

Nutrition Facts

Serving Size: 1 pie (approximately 226g)

• Calories: 609
• Total Fat: 36g
• Saturated Fat: 15g
• Cholesterol: 100mg
• Sodium: 891mg
• Potassium: 675mg
• Total Carbohydrate: 41g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 27g

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