Mary Berry’s Chicken and Ham Pie is made with chicken breast, cooked ham, mushrooms, and a creamy sauce, wrapped in puff pastry. It serves six and takes about 1 hour to prepare, including cooking and baking time.
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🤎 Why You’ll Love This Chicken And Ham Pie Recipe:
- Comfort Food Classic: It’s the epitome of comfort food, combining creamy, savory filling with flaky pastry.
- Rich and Flavorful: The mix of chicken, ham, and creamy sauce creates a rich and deeply satisfying taste.
- Perfect for Any Occasion: Whether it’s a casual family dinner or a more formal gathering, this pie fits right in.
- Easy to Make: Despite its impressive appearance, this pie is straightforward to assemble with clear, simple steps.
- Great for Leftovers: The pie reheats well, making it a fantastic option for meal prep or enjoying throughout the week.
❓ What Is Mary Berry’s Chicken And Ham Pie Recipe?
Mary Berry’s Chicken and Ham Pie features diced chicken, cooked ham, mushrooms, and onions in a creamy sauce, encased in puff pastry. It’s a hearty, comforting dish that’s baked until golden and perfect for family meals.
🍗 Mary Berry Chicken And Ham Pie Ingredients
For the filling:
- 500g chicken breast, diced
- 200g cooked ham, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 200g button mushrooms, sliced
- 1 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme or parsley, chopped
For the pastry:
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
🥘 How To Make Mary Berry Chicken And Ham Pie
- Preheat the oven to 200°C (400°F).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
- Add the chicken pieces and cook until they start to brown.
- Toss in the mushrooms and cook for another 5 minutes until softened. Sprinkle the flour over the mixture and stir well to combine.
- Gradually pour in the chicken stock and heavy cream, stirring constantly until the mixture thickens. This will take about 5-7 minutes.
- Add the diced ham, and season with salt, pepper, and fresh herbs. Simmer the mixture for another 2-3 minutes, then remove from heat.
- Transfer the filling to a pie dish. Roll out the puff pastry to cover the pie dish. Trim any excess pastry and crimp the edges to seal.
- Make a few slits in the top of the pastry to allow steam to escape. Brush the pastry with beaten egg for a golden finish.
- Bake in the preheated oven for about 25-30 minutes or until the pastry is puffed and golden brown. Let the pie cool slightly before serving to allow the filling to set a bit.
💭 Recipe Tips
- Enhance the Flavor: For deeper flavor, consider browning the chicken in batches to ensure it gets nicely caramelized. This adds a rich taste to the pie.
- Thickening the Sauce: If the sauce seems too thin after adding the stock and cream, let it simmer a bit longer. If it’s too thick, you can add a little more stock to reach your desired consistency.
- Pastry Tips: Make sure the puff pastry is cold when you lay it over the pie this helps achieve maximum puffiness. Also, be sure to press the edges down firmly to seal the pie and prevent any filling from leaking out.
- Egg Wash Alternatives: If you want a richer color, you can add a splash of milk or cream to the egg wash.
- Letting it Set: Allowing the pie to rest for a few minutes after baking not only helps in setting the filling but also makes it easier to cut clean slices without the filling spilling out.
🥗 What To Serve With Chicken And Ham Pie?
Serve Chicken and Ham Pie with Rice Salad or Waldorf Salad, a Pasta Salad, or Mashed Potatoes for a simple addition, Pickled Onions or Pickled Cucumber can complement the rich flavors well.
🎚 How To Store Leftovers Chicken And Ham Pie?
- Refrigerate: Wrap leftovers chicken and ham pie well with plastic wrap or aluminum foil or place it in an airtight container store in the refrigerator for up to 3 days.
- Freeze: Freeze the pie in airtight containers or tightly wrapped in freezer-safe wrap leftovers chicken and ham pie for up to 2 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Chicken And Ham Pie?
- In The Oven: Preheat your oven to 350°F (175°C) place leftovers chicken and ham pie on a baking sheet and cover loosely with foil to prevent the crust from burning heat for 10-15 minutes or until thoroughly warmed through.
- In The Microwave: For a quick option, slice leftovers chicken and ham pie and microwave it on high for 2-3 minutes, or until hot.
FAQs
Can I use leftover chicken and ham for the pie?
Yes, using leftover chicken and ham is an excellent way to make this pie it not only saves time but also helps in reducing food waste. Ensure the leftovers are still good to eat and properly reheated once when making the pie.
What kind of pastry is best for Chicken and Ham Pie?
Puff pastry is popular for its light, flaky texture, while shortcrust pastry is preferred for its sturdy and crumbly nature. Both types work well, so it comes down to personal preference.
What can I do to ensure the pastry is cooked evenly?
Place the pie in the lower third of the oven, which helps the bottom crust cook fully without over-browning the top. Using an egg wash on the pastry will also help it achieve a more even golden color.
How can I thicken the filling if it’s too runny in chicken and ham pie?
Mix a small amount of cornstarch or flour with water to create a slurry, then stir it into the filling while cooking to thicken it. Allow the filling to simmer for a few extra minutes after adding the thickener.
How do I prevent the pastry from becoming soggy for chicken and ham pie?
Pre-bake (blind bake) the bottom crust of the pie for about 10 minutes before adding the filling this helps to seal the crust and keeps it from becoming soggy.
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Mary Berry Chicken And Ham Pie Nutrition Facts
Amount Per Serving
- Calories: 600 kcal
- Total Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 950mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 25g
Mary Berry Chicken And Ham Pie Recipe
Description
Mary Berry’s Chicken and Ham Pie is made with chicken breast, cooked ham, mushrooms, and a creamy sauce, wrapped in puff pastry. It serves six and takes about 1 hour to prepare, including cooking and baking time.
Ingredients
For the filling:
For the pastry:
Instructions
- Preheat the oven to 200°C (400°F).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
- Add the chicken pieces and cook until they start to brown.
- Toss in the mushrooms and cook for another 5 minutes until softened. Sprinkle the flour over the mixture and stir well to combine.
- Gradually pour in the chicken stock and heavy cream, stirring constantly until the mixture thickens. This will take about 5-7 minutes.
- Add the diced ham, and season with salt, pepper, and fresh herbs. Simmer the mixture for another 2-3 minutes, then remove from heat.
- Transfer the filling to a pie dish. Roll out the puff pastry to cover the pie dish. Trim any excess pastry and crimp the edges to seal.
- Make a few slits in the top of the pastry to allow steam to escape. Brush the pastry with beaten egg for a golden finish.
- Bake in the preheated oven for about 25-30 minutes or until the pastry is puffed and golden brown. Let the pie cool slightly before serving to allow the filling to set a bit.
Notes
- Enhance the Flavor: For deeper flavor, consider browning the chicken in batches to ensure it gets nicely caramelized. This adds a rich taste to the pie.
- Thickening the Sauce: If the sauce seems too thin after adding the stock and cream, let it simmer a bit longer. If it’s too thick, you can add a little more stock to reach your desired consistency.
- Pastry Tips: Make sure the puff pastry is cold when you lay it over the pie this helps achieve maximum puffiness. Also, be sure to press the edges down firmly to seal the pie and prevent any filling from leaking out.
- Egg Wash Alternatives: If you want a richer color, you can add a splash of milk or cream to the egg wash.
- Letting it Set: Allowing the pie to rest for a few minutes after baking not only helps in setting the filling but also makes it easier to cut clean slices without the filling spilling out.