James Martin Chicken And Ham Pie

This delicious Chicken and Ham Pie from James Martin is a hearty, creamy dish perfect for a comforting meal. With tender chicken, savory ham, and a rich sauce, it’s easy to make and customizable with your favorite vegetables. The golden, crisp shortcrust pastry adds the perfect finishing touch!

Ingredients Needed

• Drizzle of olive oil
• 600g (1.3lb) boneless, skinless chicken thighs
• 1/2 tsp each salt and black pepper
• 1 medium carrot, finely diced
• 1 medium rib of celery, finely diced
• 1 small/medium leek, dark/firm part removed, finely diced
• 3 tbsp (45g) unsalted butter
• 3 tbsp plain flour
• 480ml (2 cups) chicken stock, use low-salt if sensitive to salt
• 120g (1/2 cup) full-fat crème fraîche, at room temperature
• 2 tbsp finely diced fresh parsley
• 1 tbsp Dijon mustard
• 150g-200g (5oz-7oz) cooked ham, roughly diced
• 1x 320g (11oz) sheet of shortcrust pastry
• 1 egg, beaten

How To Make Chicken And Ham Pie

1. Prepare the chicken: Dice the chicken into bite-sized pieces and season with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Cook the chicken in batches, browning on each side (don’t worry about cooking through). Remove and set aside, leaving the fat in the pan.
2. Cook the vegetables: Lower the heat to medium, add the leek, carrot, and celery. Cook gently until softened and just starting to take on color. Add the butter and let it melt.
3. Make the roux: Stir in the flour to create a roux. Gradually add the chicken stock, whisking to avoid lumps.
4. Add the cream and seasonings: Stir in the crème fraîche and Dijon mustard. Add the chicken (with any resting juices), ham, and parsley. Simmer for 10 minutes to thicken the sauce.
5. Cool the filling: Preheat the oven to 200°C (400°F). Pour the filling into a baking dish and let it cool for about 20 minutes to form a skin.
6. Prepare the pastry: Roll out the shortcrust pastry and place it on top of the filling, trimming as needed. Brush with the beaten egg and slice a few steam holes in the pastry.
7. Bake the pie: Place the pie in the oven and bake for 20-25 minutes until the pastry is golden and crisp.
8. Serve: Let the pie cool for 5 minutes before serving. Enjoy!

Recipe Tips

• Brown the chicken well: Make sure to brown the chicken pieces on each side to develop a rich flavor, but don’t worry about cooking them fully—this will happen later in the pie.
• Use room temperature crème fraîche: To avoid curdling, make sure your crème fraîche is at room temperature before adding it to the sauce.
• Let the filling cool slightly: Allow the filling to cool for about 20 minutes before adding the pastry. This helps prevent the pastry from becoming soggy.
• Brush with egg wash: For a beautifully golden and crispy crust, don’t skip the egg wash on top of the pastry before baking.
• Don’t overcrowd the pan: When frying the chicken, cook in batches to avoid overcrowding the pan. This ensures the chicken browns evenly and doesn’t steam.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Chicken and Ham Pie cool to room temperature. Then, cover it tightly and refrigerate for up to 3 days.
• Freeze: Allow the pie to cool completely, then wrap it in plastic wrap and aluminum foil before freezing. It can be frozen for up to 3 months. To serve, thaw overnight in the fridge, then bake to heat through.
• Reheat: Preheat the oven to 180°C (350°F). Place the pie on a baking sheet and cover with foil to prevent the crust from burning. Heat for 20-25 minutes, then remove the foil and bake for another 5-10 minutes until the top is crispy and the filling is hot.

Nutrition Facts

Serving Size: 1 slice (out of 5 total servings)

• Calories: 615
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 70mg
• Sodium: 750mg
• Potassium: 380mg
• Total Carbohydrate: 54g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 25g

Try More James Martin Recipes:

• James Martin Pork Crackling
• James Martin Green Tomato Chutney
• James Martin Gooseberry Chutney
• James Martin Leek Potato And Bacon Bake