Mary Berry Chicken And Ham Pie Recipe​

This hearty Mary Berry Chicken And Ham Pie Recipe is made with tender chicken, salty ham, a creamy leek sauce, and flaky puff pastry. The result is a rich, savory, and deeply comforting main course. It’s perfect for a cozy Sunday dinner, especially in the autumn, and serves 6 people.

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Mary Berry Chicken And Ham Pie Recipe Ingredients

For the Filling:

• 1 tbsp olive oil
• 2 leeks, washed and sliced
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 1/4 cups chicken stock, warm
• 2/3 cup double cream (heavy cream)
• 3 cups cooked chicken, shredded or cubed
• 1 cup cooked ham, diced
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

For the Pastry:

• 1 sheet (about 14 oz or 400g) ready-made puff pastry, chilled
• 1 medium egg, beaten (for egg wash)

How To Make Mary Berry Chicken And Ham Pie Recipe

1. Sauté the leeks: Heat the olive oil and butter in a large saucepan over medium heat. Add the sliced leeks and cook gently for 5-7 minutes until they are soft but not browned.
2. Create the sauce base: Stir the flour into the leeks and butter mixture. Cook for one minute, stirring constantly. This mixture is called a ‘roux,’ and it will thicken your sauce.
3. Make the creamy sauce: Gradually pour in the warm chicken stock, whisking continuously to prevent lumps. Bring the sauce to a simmer and cook for 3-4 minutes until it has thickened. Stir in the double cream.
4. Combine the filling: Remove the pan from the heat. Stir in the cooked chicken, diced ham, and fresh parsley. Season with salt and pepper to your liking. Let the filling cool completely.
5. Assemble the pie: Preheat your oven to 400°F (200°C). Pour the cooled filling into a 1.5-quart pie dish.
6. Top with pastry: Lay the sheet of puff pastry over the top of the pie dish. Trim the excess pastry around the rim and press the edges down with a fork to seal.
7. Finish and bake: Brush the top of the pastry with the beaten egg. Cut a small slit in the center to allow steam to escape. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.

Recipe Tips

• Cool the Filling Completely: Do not pour hot filling into the pie dish and top with pastry. A hot filling will create steam that makes the inside of the pastry soggy before it can bake.
• Use Warm Stock: Adding warm stock to your roux helps create a smoother, lump-free sauce. Cold liquid hitting hot flour and butter can cause it to clump.
• Don’t Skip the Egg Wash: Brushing the pastry with a beaten egg is what gives the finished pie its beautiful, shiny, and deeply golden-brown crust.
• Create a Steam Vent: The small cut in the top of the pie is essential. It allows steam to escape during baking, which prevents the pastry from becoming soggy and helps it cook evenly.

What To Serve Chicken and Ham Pie

This classic chicken and ham pie is a meal in itself, but it pairs wonderfully with traditional sides. Serve generous slices with creamy mashed potatoes to soak up the sauce, and a side of steamed green beans or buttered peas for a touch of green. Glazed carrots also add a lovely sweetness that complements the savory filling. For a truly British experience, a little extra gravy on the side is always a welcome addition.

How To Store Chicken and Ham Pie Leftovers

• Refrigerate: Once the pie has cooled completely, cover it tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) until warmed through to keep the pastry crisp.
• Freeze: You can freeze the baked and cooled pie. Wrap it securely in plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.

Mary Berry Chicken And Ham Pie Recipe Nutrition Facts

• Calories: 545 kcal
• Total Fat: 36g
• Saturated Fat: 18g
• Cholesterol: 130mg
• Sodium: 810mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 26g

Frequently Asked Questions

• Can I use leftover chicken for this recipe? Absolutely! This recipe is a fantastic way to use leftover roast chicken or turkey. Simply shred or cube the cooked meat and add it to the sauce as directed in step 4.
• Can I make this pie ahead of time? Yes. You can prepare the entire pie, cover it with plastic wrap without the egg wash, and refrigerate it for up to 24 hours. When you’re ready to bake, apply the egg wash and bake as directed, adding a few extra minutes if it’s going into the oven straight from the fridge.
• What is the best type of ham to use? A good quality, thick-cut cooked ham works best. You can buy a ham steak and dice it yourself. Avoid using thinly sliced deli ham, as it can become lost in the rich filling.
• My sauce seems too thin. How can I fix it? If your sauce is not as thick as you’d like, you can simply let it simmer for a few more minutes on the stove before adding the meat. The extra time will allow more liquid to evaporate and the sauce to reduce and thicken.

Try More Recipes:

• Mary Berry Hoisin Chicken​ Recipe
• Mary Berry Chicken And Mushroom Pie​ Recipe
• Mary Berry Tarragon Chicken​ Recipe