James Martin Chicken And Ham Pie

Right, let’s get something straight: this is not your nan’s soggy-bottomed pie. No offence to nan, bless her — she did her best. But James Martin’s chicken and ham pie? It’s the sort of thing that makes grown adults consider licking the plate. Twice.

We’re talking flaky golden pastry that shatters when your fork hits it. Inside? Chunks of tender chicken, salty ham, and a creamy sauce so rich it could probably pay rent in Chelsea. It’s comfort food done the proper way — rustic, indulgent, and worth every buttery bite.

And listen, don’t let the “make your own pastry” bit scare you. If you’ve ever made a mess with flour and called it “rustic”, you’re halfway there already.

Ingredients List

🥧 For the Shortcrust Pastry:

• 250g plain flour
• 125g butter, roughly chopped — Cold butter = flaky pie crust. It’s science.
• 1 egg, beaten
• 1–2 tbsp cold water — Go slow here. You want clumps, not soup.

🐓 Chicken & Ham Filling:

• 1 tbsp olive oil
• 4 chicken thighs — Skinless, boneless — or pick your battles and debone them after browning.
• 1 tbsp plain flour — Thickens the sauce without turning it into wallpaper paste.
• 200ml chicken or veg stock
• 100ml milk
• 1 tsp wholegrain mustard — Adds warmth and tang. Use Dijon if you’re feeling posh.
• 125g ham, roughly chopped — Leftover roast ham? Even better.
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 sprigs fresh thyme — Or ½ tsp dried, if your herb garden’s “mostly dead.”
• Salt + black pepper
• 1 beaten egg or a splash of milk for glazing

How to Make It

💡 First, the pastry (You can do this. I believe in your rolling pin skills.)

1. Bung the flour and butter into a food processor and blitz until it looks like breadcrumbs.
2. Add the egg and 1 tbsp cold water. Pulse again. It should start clumping. Add a smidge more water only if it’s still bone dry.
3. Tip it out, squish it into a ball, and wrap it like it’s a present for your future hungry self.
4. Chill for 2 hours. Seriously. Don’t skip this or your pastry will shrink like cheap jeans in a hot wash.

🍗 Now the filling:

1. Season chicken thighs with salt and pepper.
2. Heat oil in a skillet and brown the chicken on both sides — 5 mins per side should do. Remove and set aside.
3. In the same pan, soften your onion for 5 mins.
4. Add garlic and thyme — sizzle for 1 min.
5. Stir in the flour. It’ll go claggy — that’s good.
6. Slowly pour in stock and milk, whisking to make a smooth sauce. Stir in mustard.
7. Chop the chicken into bite-sized pieces (don’t panic if it’s a bit pink inside). It’ll finish cooking in the sauce.
8. Simmer everything for 30 mins on low. Turn off the heat, stir in the chopped ham, and transfer to a baking dish. Let it cool slightly.

🥧 Assembly time:

1. Preheat oven to 200°C (fan) or 220°C conventional.
2. Roll out your pastry to 3–5mm thick. Flour everything. Including your hair.
3. If you’re feeling fancy, cut pastry strips to go around the dish edge and brush with egg or milk.
4. Lay the pastry over the top, leaving a tiny overhang. Trim, tuck, and seal.
5. Use any scraps to make random decorative leaves, hearts, or questionable animals. Stick them on with a dab of egg.
6. Cut two little slits in the top for steam to escape.
7. Brush with beaten egg or milk. Bake for 30 minutes until puffed, golden, and bubbling.

Now stand back and admire your pie like it’s a newborn child.

Common Mistakes

Why is my pastry tough?
You overworked it. Light hands win the pie race.

Why did it shrink?
It needed chilling. Warm pastry always throws a strop in the oven.

My filling is runny!
Next time, cook it down longer or add a smidge more flour.

Can I use shop-bought pastry?
Yes. We’re cooking dinner, not entering Bake Off. Use all-butter puff or shortcrust.

Storage & Reheating

Fridge:
Let it cool, cover it up, and pop it in the fridge for 3–4 days.

Freezer:
Wrap in foil or pop into a lidded container. Freeze up to 3 months.

Reheating options:

• Oven: 180°C for 20–30 mins, covered with foil.
• Air fryer: 180°C for 5–7 mins. Hello crispy top.
• Microwave: Not ideal — makes pastry sad. But 2 minutes on medium will do in a pinch.

What to Serve With It

• Butter-glazed carrots and peas — Classic and a bit retro, but they work.
• Mashed potatoes — Because double carbs are the best carbs.
• A crisp green salad — To pretend we’re being healthy.

And maybe a big glass of something white, chilled, and adult.

FREQUENTLY ASKED QUESTIONS

Can I use puff pastry instead?
Yes! It’ll be flakier and fab. Just use it for the top — not the bottom.

Can I make it ahead of time?
Absolutely. Assemble it, then chill and bake the next day.

Do I have to use chicken thighs?
Nope. Breast works too, but thighs stay juicier and add more flavour.

Can I freeze it unbaked?
You can — just thaw before baking, or bake from frozen at a lower temp for longer.

More James Martin Recipes:

• James Martin Cottage Pie
• James Martin Apple Pie Recipe
• James Martin Fish Pie

Nutrition Fact 

• Calories: 762kcal
• Carbohydrates: 31g
• Protein: 33gFat: 56g
• Saturated Fat: 25g
• Trans Fat: 1g
• Cholesterol: 282mg
• Sodium: 939mg
• Potassium: 475mg
• Fiber: 1g
• Sugar: 3g