Chicken and Ham Creamy Pie

There is nothing more comforting than a golden homemade chicken and ham pie with a creamy sauce and crisp pastry lid. This pie is so easy thanks to ready-rolled pastry and rotisserie chicken which keep things fuss-free and quick. It is the sort of dinner my family always asks for when the weather turns chilly because it is a classic that hits all the right notes.

I first made this pie on a Sunday after using up leftovers from roast dinner and it has become our favorite lazy weeknight meal. The pastry always comes out crisp and golden and the creamy filling is so good that everyone comes back for seconds.

Ingredients

• Ready rolled shortcrust pastry: look for pastry that feels cold, not sticky this helps ensure a flaky crust that holds up well with the saucy filling
• Unsalted butter: gives the sauce richness and helps the onions soften
• Onion: use a fresh onion that feels heavy for its size to ensure it will be sweet and cook down nicely
• Plain all purpose flour: helps to thicken the creamy sauce make sure it is fresh for the best results
• Chicken stock: I like to use stock cubes dissolved in water as it adds lots of flavor quickly you want a strong tasting stock
• Whole milk: adds creaminess and body to the filling whole milk is best for this instead of low fat
• Fresh lemon juice: brings brightness and cuts through the richness of the sauce go for a juicy lemon so you get enough juice
• Dried or fresh thyme: gives a gentle herby lift you can use either but fresh thyme feels a bit more fragrant
• Black pepper: for warmth and seasoning freshly cracked black pepper tastes way better
• Grated parmesan: lends a nutty salty depth opt for real parmesan and grate it yourself if possible
• Cooked shredded chicken: rotisserie chicken is my favorite it gives you both juicy dark and light meat
• Cooked ham: choose proper chunks or ham hock for big flavor you want ham that is not too watery
• Egg: used for the egg wash which creates that amazing golden shine pick eggs with very deep yellow yolks for color

Step-by-Step Instructions

Blind Bake:

Preheat the oven to 200C or 400F fan. Line a deep pie dish with a sheet of pastry fitting it into the corners. Trim so there is a little overhang because pastry does shrink when baked. Prick the base gently with a fork to avoid any bubbles. Scrunch up baking parchment then use it to fully line the pastry it will fit easier after you have crumpled it. Pour in baking beans or dried beans or even uncooked rice to weigh it down. Blind bake for 10 minutes to set the pastry base so it will not go soggy. Cool a little before taking out the beans and paper.

Prepare the Sauce Base:

Place oil and butter together in a saucepan over medium heat until the butter melts. Tip in the finely chopped onion and stir it often gently until it becomes translucent and soft taking about five to six minutes. Do not rush this step as soft onions form the backbone of the sauce flavor.

Make the Roux:

Sprinkle the flour over the soft onion and keep stirring until everything is evenly coated. Cook for another minute and stir well so the flour does not burn but loses its raw flavor. The mixture will look thick at this stage.

Build the Creamy Filling:

Add the chicken stock a little at a time whisking constantly with a balloon whisk. Start with just a splash first to loosen up the roux and when the liquid is absorbed add more. Continue until you have used up all the stock and the sauce is smooth. Then pour in the milk and whisk again. Let this simmer and bubble gently until it thickens into a silky sauce.

Flavor and Combine:

Stir in the lemon juice thyme black pepper and parmesan. Taste the sauce now and see if you want to adjust the seasoning. Once perfect add the shredded chicken and ham and gently fold together so everything is evenly combined. Turn off the heat.

Fill and Build the Pie:

Transfer the warm chicken and ham filling into the blind-baked pastry crust. Brush the pastry edges with egg wash for a good seal. Drape over the second pastry sheet and press the edges to stick. Trim any extra pastry and use the trimmings to decorate if you wish. Brush the whole top with more egg wash and make two little holes with the tip of a knife to let steam escape.

Bake to Finish:

Bake the pie for twenty to twenty five minutes or until the pastry is deeply golden and crisp to the touch. The filling inside will be bubbling and very saucy. To serve lift off the pastry lid in sections spoon plenty of filling and base onto each plate and then replace the pastry lid on top.

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Personally I am obsessed with how the lemon juice makes the creamy filling bright without being too heavy you will really notice the difference. My children always try to sneak the pastry decorations before the pie is even served so I save a couple of extras just for them to munch while dinner finishes in the oven.

Storage Tips

Cool the pie completely before covering with foil or storing portions in airtight containers. Keep in the refrigerator for up to three days. If you want to freeze it wrap the pie tightly with plastic wrap and then foil. It is best to freeze before baking so the pastry stays flaky. You can bake straight from frozen but add about fifteen extra minutes to the baking time.

Ingredient Substitutions

No rotisserie chicken on hand use leftover roast turkey or even cooked pork shoulder. You can swap the ham for cooked bacon lardons or smoked turkey if avoiding pork. For dairy free simply use a plant milk and vegan butter and skip the parmesan or use a dairy free hard cheese alternative.

Serving Suggestions

Serve with a crisp green salad and some mustardy vinaigrette for contrast. Classic buttered peas or steamed broccoli are perfect alongside. Sometimes I add a dish of roasted carrots or little new potatoes tossed with herbs if we want a bigger spread. For a true British touch do not forget a dab of English mustard on the side.

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Cultural Context

Chicken and ham pie is a beloved fixture of British homes especially after big roast dinners when leftovers need using up. It is a classic way of stretching ingredients into a hearty meal that feels special enough for Sunday lunch or a cozy supper in the colder months. The golden pastry top and creamy filling feel nostalgic for many British childhoods.

Recipe FAQs

→ Can I use puff pastry instead of shortcrust?

Yes, puff pastry gives a lighter, flakier topping. However, shortcrust holds the creamy filling better and stays crisp on the bottom.

→ What type of chicken works best?

Rotisserie or leftover roast chicken provides flavor and saves time. Use both light and dark meat for depth.

→ How do I avoid a soggy pastry bottom?

Blind bake the base before adding filling. Trimming and chilling the pastry in the tin also helps maintain crispness.

→ Can the pie be made ahead of time?

Yes, assemble and chill before baking, or bake and reheat gently. Pastry is at its best fresh but still delicious later.

→ Is there a substitute for parmesan cheese?

Mature cheddar or a similar hard cheese can replace parmesan, offering a slightly different depth of flavor.

→ How should leftovers be stored?

Cover and refrigerate. Reheat in the oven for best results and to help restore pastry texture.