This creamy chicken and ham pie is warm, rich, and full of flavor. Made with rotisserie chicken, ready-rolled pastry, and a smooth cheesy sauce, it’s an easy dinner that feels extra special. Perfect for a cozy family meal or weekend treat.

Jump to Recipe

Ingredients Needed:

2 x 320 g (2 x 11oz) rolls or ready-rolled shortcrust pastry
1 tbsp oil
45 g (3 tbsp) unsalted butter
1 onion
4 tbsp plain (all-purpose) flour
300 ml (1 1/4 cups) strong chicken stock
300 ml (1+1/4 cups) whole (full-fat) milk
2 tbsp fresh lemon juice
½ tsp dried thyme
½ tsp black pepper
50 g (1/2 packed cup) grated parmesan
300 g (10.5oz) cooked shredded chicken
200 g (7oz) cooked ham
1 egg

How To Make Chicken And Ham Pie Recipe?

Blind bake the pastry: Preheat oven to 200°C. Line a 9-inch deep pie dish with one sheet of pastry. Trim the edges and leave a little extra overhang. Prick the base with a fork. Cover with baking paper and fill with baking beans or rice. Bake for 10 minutes, then remove and let cool. Take out the paper and beans.
Cook the filling: In a large pan, heat oil and butter over medium heat. Add the chopped onion and cook for 5–6 minutes until soft. Stir in the flour and cook for 1 minute.
Make the sauce: Slowly pour in the chicken stock a little at a time, whisking well to keep it smooth. Add the milk and stir until the sauce bubbles and thickens.
Add the flavor and meat: Stir in lemon juice, thyme, pepper, and parmesan. Add the shredded chicken and ham, then mix everything. Turn off the heat.
Assemble the pie: Spoon the filling into the pastry base. Brush the edges with beaten egg. Place the second sheet of pastry on top. Pinch the edges to seal. Trim off extra pastry. Brush the top with more eggs and cut two small holes in the center.
Bake the pie: Bake at 200°C for 20–25 minutes until golden brown. Let it cool a bit before slicing. It’s a saucy pie, so spoon out the filling and place the pastry lid on top when serving.

Recipe Tips:

Blind bake the crust properly: Don’t skip this step—baking the pastry base first with baking beans or rice helps avoid a soggy bottom and gives a firmer crust.
Add stock slowly while whisking: Pour the chicken stock in little by little and whisk well each time. This keeps the sauce smooth and stops it from turning lumpy.
Use rotisserie chicken for better flavor: It adds depth and saves you time. Make sure to mix both white and dark meat for the best texture and taste.
Let the sauce thicken before adding meat: Don’t rush this part. Wait until the sauce bubbles and thickens before stirring in the chicken and ham—this keeps the filling creamy and rich.
Seal the pie edges tightly: Press the top and bottom pastry edges together well so the filling doesn’t leak out while baking. It also gives a nice golden edge.

How To Store & Reheat Leftovers?

Refrigerate: Let the chicken and ham pie cool down to room temperature first. After that, cover it well or put it in a sealed container, and keep it in the fridge for up to 3 days.
Freeze: Once the pie is fully cool, wrap each piece or store it in a freezer-safe box. Freeze for up to 2 months.
Reheat: Preheat the air fryer to 160°C. Place a slice of pie inside and heat for about 8–10 minutes until warm and crispy on top.

Nutrition Facts:

Calories: 610 kcal
Total Fat: 38g
Saturated Fat: 17g
Cholesterol: 135mg
Sodium: 840mg
Potassium: 430mg
Total Carbohydrate: 36g
Dietary Fiber: 2g
Sugars: 5g
Protein: 28g

Try More James Martin Recipes:

James Martin Lyonnaise Potatoes Recipe
James Martin Chicken Curry Recipe

James Martin Chicken And Ham Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

610

kcal

Ingredients

2 x 320 g (2 x 11oz) rolls or ready-rolled shortcrust pastry
1 tbsp oil
45 g (3 tbsp) unsalted butter
1 onion
4 tbsp plain (all-purpose) flour
300 ml (1 1/4 cups) strong chicken stock
300 ml (1+1/4 cups) whole (full-fat) milk
2 tbsp fresh lemon juice
½ tsp dried thyme
½ tsp black pepper
50 g (1/2 packed cup) grated parmesan
300 g (10.5oz) cooked shredded chicken
200 g (7oz) cooked ham
1 egg

Directions

Blind bake the pastry: Preheat oven to 200°C. Line a 9-inch deep pie dish with one sheet of pastry. Trim the edges and leave a little extra overhang. Prick the base with a fork. Cover with baking paper and fill with baking beans or rice. Bake for 10 minutes, then remove and let cool. Take out the paper and beans.
Cook the filling: In a large pan, heat oil and butter over medium heat. Add the chopped onion and cook for 5–6 minutes until soft. Stir in the flour and cook for 1 minute.
Make the sauce: Slowly pour in the chicken stock a little at a time, whisking well to keep it smooth. Add the milk and stir until the sauce bubbles and thickens.
Add the flavor and meat: Stir in lemon juice, thyme, pepper, and parmesan. Add the shredded chicken and ham, then mix everything. Turn off the heat.
Assemble the pie: Spoon the filling into the pastry base. Brush the edges with beaten egg. Place the second sheet of pastry on top. Pinch the edges to seal. Trim off extra pastry. Brush the top with more eggs and cut two small holes in the center.
Bake the pie: Bake at 200°C for 20–25 minutes until golden brown. Let it cool a bit before slicing. It’s a saucy pie, so spoon out the filling and place the pastry lid on top when serving.

Notes

Blind bake the crust properly: Don’t skip this step—baking the pastry base first with baking beans or rice helps avoid a soggy bottom and gives a firmer crust.
Add stock slowly while whisking: Pour the chicken stock in little by little and whisk well each time. This keeps the sauce smooth and stops it from turning lumpy.
Use rotisserie chicken for better flavor: It adds depth and saves you time. Make sure to mix both white and dark meat for the best texture and taste.
Let the sauce thicken before adding meat: Don’t rush this part. Wait until the sauce bubbles and thickens before stirring in the chicken and ham—this keeps the filling creamy and rich.
Seal the pie edges tightly: Press the top and bottom pastry edges together well so the filling doesn’t leak out while baking. It also gives a nice golden edge.