James Martin Chicken And Ham Pie

Prepare to be captivated by the irresistible allure of James Martin’s Chicken and Ham Pie. With every forkful, tender chicken and savory ham enveloped in a velvety sauce transport you to a realm of pure culinary bliss. Indulge in this comforting masterpiece and let it weave its magic, satisfying both your cravings and your soul.

Why You’ll Love This Chicken And Ham Pie

You’ll love this chicken and ham pie for several reasons:

1. Rich flavors: The combination of tender chicken, savory ham, and aromatic thyme creates a delicious flavor profile that is both comforting and satisfying.
2. Creamy sauce: The creamy sauce made with chicken or vegetable stock, milk, and wholegrain mustard adds a luscious texture and enhances the overall taste of the pie.
3. Perfect pastry: The golden pastry crust provides a delightful crunch and complements the savory filling, creating a well-balanced bite.

About James Martin Chicken And Ham Pie Recipe

James Martin Chicken and Ham Pie is a delicious savory pie made with chicken thighs, ham, onions, garlic, fresh thyme, and a creamy sauce. It is topped with a golden pastry crust and baked to perfection. 

James Martin Chicken And Ham Pie Ingredients

Shortcrust pastry

• 250 g plain flour
• 125 g butter roughly chopped
• 1 egg beaten
• 1-2 tablespoons cold water

Chicken Ham Filling

• 1 tablespoon olive oil
• 4 chicken thighs
• 1 tablespoon plain flour
• 200 ml stock chicken or vegetable
• 100 ml milk
• 1 teaspoon wholegrain mustard
• 125 g ham roughly chopped
• 1 onion chopped
• 1 clove garlic crushed
• 2 sprigs of fresh thyme
• salt
• black pepper
• 1 egg beaten, optional – for glazing on top of the pie, or milk

How To Make James Martin Chicken And Ham Pie

To make the pastry:

1. In a food processor, combine the butter and flour until the mixture resembles fine breadcrumbs.
2. Add the egg and 1 tablespoon of cold water to the dough.
3. Mix until clumps form, adding a bit more water if it is still extremely crumbly.
5. Place the pastry on a board or work surface and gently knead it to bring it together.
6. Place on a sheet of cling film/wrap and securely wrap.
7. Refrigerate for at least 2 hours.

Chicken Ham Filling:

1. Season the chicken thighs with black pepper and salt.
2. Heat 12 tbsp of olive oil in a medium-sized skillet. Cook the chicken thighs for 5 minutes on each side until they turn brown. Transfer the cooked chicken to a platter.
3. In the same skillet, cook the onion in the remaining 12 tbsp of olive oil for about 5 minutes or until it becomes tender.
4. Add the crushed garlic and fresh thyme to the skillet and cook for an additional 1 minute.
5. Incorporate the flour into the skillet and stir well.
6. Stir in the stock, milk, and mustard.
7. Cut the cooked chicken into bite-sized chunks. Don’t worry if the center is slightly undercooked; it will finish cooking in the sauce.
8. Add the chopped chicken to the sauce and cook for 30 minutes.
9. Allow the mixture to cool in a 17 x 26cm (6.7″ x 10″) dish. Once cooled, stir in the chopped ham.
10. Preheat the oven to 200°C (400°F).
11. Take the pastry out of the refrigerator 5 minutes before using.
12. On a floured board or clean work surface, roll out the pastry to a thickness of 3mm – 5mm (0.11″ – 0.19″).
13. Optionally, cut pastry strips 1 cm (0.4″) wide. Brush the tops and sides of the baking dish with beaten egg, then cover the sides with pastry strips. Brush the pastry strips with beaten egg as well and place them on top.
14. Lay the pastry over the chicken filling and cut around the edges of the dish with a sharp knife, leaving a slight overlap.
15. Decorate the top of the pie with any leftover pastry scraps by sticking them on with a little beaten egg or milk.
16. Make a couple of small cuts on the top of the pastry to allow steam to escape.
17. Brush the top of the pie with beaten egg or milk and bake for 30 minutes, or until the pie is golden brown on top and bubbling around the sides.

Tips Recipe

• To avoid the dough shrinking before rolling it out, refrigerate homemade shortcrust pastry for at least two hours after preparation.
• The pastry will be simpler to roll if you take it out of the fridge 15–30 minutes before you plan to use it.
• When rolling out the pastry, be sure to use plenty of flour on both the work surface and the rolling pin.
• By brushing the pie with an egg wash before baking, you may achieve a beautiful golden crust. A pie with a golden crust can be made with or without this step. You can substitute milk, but the end result won’t be quite as golden.
• Add cooked chicken or turkey to the sauce where the recipe calls for ham if you wish to use leftovers from another meal

What To Serve With Chicken And Ham Pie?

You can serve Chicken and Ham Pie with a side salad or some steamed or boiled vegetables like carrots, peas, broccoli, or green beans. Roast potatoes, duchess potatoes, and mashed potatoes can round off your dinner well. 

How To Store Chicken And Ham Pie?

• In the fridge: To store a chicken and ham pie in the fridge, allow it to cool completely and then Place it in an airtight container and store it for up to 3 to 4 days.
• In the freezer: For long-term storage in the freezer Freeze it in a freezer-safe container, label it with the date, and freeze for up to 3 to 4 months.

How To Reheat Chicken And Ham Pie? 

• On the stove: To reheat the leftover chicken and ham pie on the stove, place it in a saucepan or skillet with a bit of oil or butter. Heat it over low to medium heat, stirring occasionally.
• In the oven: Transfer the leftover chicken and ham pie to an oven-safe dish with cover it loosely with foil, and reeat for about 20-30 minutes at 350°F.
• In the microwave: In the microwave, place a slice of chicken and ham pie on a microwave-safe plate. Heat it using medium power for 1 to 2 minutes with stirring.
• In the air-fryer: In the air fryer,put the leftover chicken and ham pie in the air fryer basket, and reheat for about 5-7 minutes or until the filling is heated through and the crust is crispy.

FAQS Sections

James Martin Chicken And Ham 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

More James Martin Recipes:

• Plum Tarte Tatin James Martin
• James Martin Bread Sauce