It’s 6pm and you need a hearty dinner fast.
If you’re craving something creamy and comforting, this is for you.
This Chicken and Ham Pie delivers a rich filling and flaky crust.
You will love how easy it is to put together tonight.
Why You’ll Love This Chicken and Ham Pie
This is one of those recipes you’ll make on repeat.
It is the perfect fit for a cozy winter evening.
The salty ham pairs perfectly with the tender chicken.
Leeks add a wonderful depth of flavor to every bite.
You only need simple pantry staples to make this recipe.
It is a family-friendly dish that everyone will enjoy.
Ready in just one hour, it beats any frozen pie.
How This Comes Together
Making a homemade pie doesn’t have to be hard.
This recipe uses a simple one-pan filling method.
You build a quick sauce right in the pan.
Using pre-rolled pastry is a genius time-saving shortcut.
It makes the process very manageable for beginners.
You get professional results with very little effort needed.
What You’ll Need
Gather these simple ingredients from your local grocery store.
- 500g chicken breast, cut into 2cm cubes
- 200g cooked thick-cut ham, cut into 1.5cm cubes
- 2 large leeks, cleaned and sliced into rounds
- 50g unsalted butter
- 50g all-purpose flour
- 400ml chicken stock
- 100ml heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, finely chopped
- 320g pre-rolled puff pastry sheet
- 1 large egg, beaten for egg wash
- Salt and freshly ground black pepper to taste
Step-By-Step Directions
- Preheat the oven to 200°C (400°F).
- Melt the butter and sauté the leeks until soft.
- Stir in the flour and cook for two minutes.
- Gradually whisk in the chicken stock until smooth.
- Stir in heavy cream, mustard, chicken, and ham.
- Simmer for five minutes and add the parsley.
- Season the mixture with salt and pepper.
- Pour the filling into a deep pie dish.
- Place the puff pastry over the dish and trim.
- Crimp the edges with a fork to seal it.
- Brush the top with the beaten egg wash.
- Cut a small cross to let steam escape.
- Bake for 25-30 minutes until golden brown.
How To Serve It
Dish this out into deep individual bowls while hot.
You want to catch every drop of that creamy sauce.
Pair it with a side of buttery mashed potatoes.
Steamed green beans or peas provide a fresh crunch.
This is a hit for any casual hosting event.
It looks impressive when it comes out of the oven.
Leftovers & Storage
Store any leftover pie in the refrigerator for later.
Cover it tightly or use an airtight container.
It will stay good for up to three days.
Reheat slices in the oven to keep the pastry crisp.
This prevents the pastry from getting soggy or soft.
You can also freeze the pie before you bake it.
Make It Even Better (Pro Tips)
- Use cold pastry to get the best rise possible.
- Sauté the leeks slowly so they do not burn.
- Whisk the stock in slowly to prevent any lumps.
- A touch of Dijon mustard adds a great tang.
- Don’t forget the egg wash for that golden color.
- Let the filling cool slightly before adding the pastry.
- Always cut a vent to let the steam escape.
- This is the perfect comfort food for cold nights.
Easy Ways To Change It Up
- Add a half cup of frozen peas for color.
- Use leftover roast chicken to save even more time.
- Swap the ham for cooked bacon bits if preferred.
- Try using shortcrust pastry for a different texture.
- Add a pinch of nutmeg for a classic flavor.
Quick Questions
Can I use chicken thighs?
Yes, they stay very juicy in the pie. Just cut them into the same small cubes.
Do I need to pre-cook the chicken?
The simmering and baking will cook small cubes perfectly. Ensure they are small for even cooking.
What dish size is best?
A 20-22cm deep pie dish works perfectly for this. It keeps the filling from overflowing.
I hope you love this cozy pie as much as I do. It is the ultimate simple dinner for busy nights. Enjoy every bite!
— Ethan
Chicken and Ham Creamy Pie
Ingredients
Method
- Preheat the oven to 200°C (400°F).
- In a large pan, melt the butter over medium heat and sauté the leeks for 5-7 minutes until soft.
- Stir in the flour and cook for 2 minutes to form a roux, ensuring it does not brown.
- Gradually whisk in the chicken stock, a little at a time, until a smooth, thick sauce forms.
- Stir in the heavy cream, Dijon mustard, chicken cubes, and ham cubes.
- Simmer the mixture for 5 minutes, then stir in the parsley and season with salt and pepper.
- Pour the filling into a deep 20-22cm pie dish.
- Place the puff pastry over the dish, trim the excess, and crimp the edges with a fork to seal.
- Brush the top of the pastry with the beaten egg and cut a small cross in the center to allow steam to escape.
- Bake for 25-30 minutes until the pastry is risen and deep golden brown.
