There is something especially comforting about a golden chicken and ham pie, with tender chicken and savoury ham tucked into a rich, creamy sauce beneath crisp pastry. This Mary Berry Chicken and Ham Pie Recipe brings together leeks, onion, herbs, Dijon mustard, and a buttery pastry topping for a satisfying British-style meal that works well for family dinners, Sunday lunches, or festive occasions.
In the sections below, you’ll find the ingredients and useful equipment, followed by the method for preparing the creamy filling and golden pastry. The article also covers serving ideas, storage and freezing guidance, answers to common questions, and the available nutrition information so you can plan the recipe from preparation through serving.
Equipment
Equipments for Mary Berry Chicken and Ham Pie Recipe:
To make this Mary Berry Chicken and Ham Pie Recipe, you only need a few basic kitchen tools. Each piece of equipment helps prepare the filling, shape the pastry, and bake the pie until it has a crisp, golden finish.
- Large saucepan – Used for cooking the creamy filling and combining the ingredients evenly.
- Wooden spoon – Ideal for stirring the sauce without scratching the pan.
- Mixing bowl – Useful for preparing and mixing ingredients before assembling the pie.
- Whisk – Helps create a smooth, lump-free sauce.
- Pie dish – Holds the filling and pastry while baking.
- Pastry brush – Used to apply the egg wash for a shiny golden crust.
- Sharp knife – Useful for trimming pastry and cutting steam vents.
- Fork – Pricks the pastry during blind baking and helps seal the edges.
- Baking parchment – Lines the pastry for blind baking.
- Baking beans, dried beans, or rice – Keep the pastry flat while blind baking.
- 900g/2lb loaf tin – Needed only if making the traditional raised chicken and ham pie variation.
- Kitchen paper – Handy for cleaning and drying work surfaces.
- Oven – Bakes the pie until the pastry is crisp and beautifully golden.
Table of Contents
Ingredients
Ingredients for Mary Berry Chicken and Ham Pie Recipe:
This Mary Berry Chicken and Ham Pie Recipe uses simple ingredients to create a rich, comforting pie with a creamy filling and flaky pastry. The combination of cooked chicken, cooked ham, fresh vegetables, herbs, and buttery pastry gives this classic dish its delicious flavour while keeping the recipe easy enough for home cooks.
| Ingredient | Quantity |
| Cooked chicken breasts, diced | 450g |
| Cooked ham, diced | 225g |
| Leeks, sliced | 2 medium |
| Onion, finely chopped | 1 medium |
| Unsalted butter | 50g |
| Plain flour | 50g |
| Hot chicken stock | 500ml |
| Whole milk | 150ml |
| Double cream | 100ml |
| Dijon mustard | 1 tsp |
| Fresh parsley, chopped | 2 tbsp |
| Fresh thyme leaves or dried thyme | 1 tsp |
| Lemon juice | 1 tsp |
| Black pepper, freshly ground | To taste |
| Salt | To taste |
| Ready-rolled puff pastry | 1 sheet |
| Beaten egg (for egg wash) | 1 |
| Baking beans, dried beans, or rice (for blind baking if needed) | As needed |
How to Make Mary Berry Chicken and Ham Pie
- Preheat the oven to 200°C fan (or 220°C conventional, Gas Mark 7). If using a pastry base, line the pie dish, press into the corners, trim the edges, leave a 1cm overhang, prick the base, and blind bake until lightly set.
- In a large saucepan, melt butter over medium heat. Soften the leeks and soften the onion until tender without letting them brown.
- Make the roux by adding the plain flour and stirring well. Gradually whisk in stock, then add milk and continue whisking until the sauce becomes smooth.
- Stir in cream, add mustard, and season to taste with salt and freshly ground black pepper. Simmer gently until you have a rich, creamy sauce.
- Fold in chicken, fold in ham, and add parsley with the thyme. Mix everything together and cool slightly before filling the pastry.
- Spoon filling into the prepared pie dish and spread evenly. Top with pastry, seal the edges, and crimp the edges with a fork or your fingers.
- Brush with beaten egg to create a shiny egg glaze. Cut slits in the centre to allow steam to escape during baking.
- Bake until golden and the pastry is crisp, about 35–45 minutes. Rest before serving for 10 minutes, or chill overnight if you plan to serve cold and slice thickly.
Expert Tips For Mary Berry Chicken and Ham Pie
A few simple techniques can make a big difference when preparing this pie. I always find that taking a little extra time with the pastry and filling gives more reliable, professional-looking results and keeps every slice neat and full of flavour.
- Blind bake the base if your pie has a pastry bottom to prevent soggy pastry.
- Always cool the filling before adding it to the pastry so the butter in the pastry stays cold.
- Add liquids slowly and whisk until smooth to make a silky, lump-free sauce.
- Seal pastry well around the edges to stop the creamy filling from leaking during baking.
- Trim excess pastry neatly and add simple pastry decorations if you want a traditional finish.
- Brush generously with egg wash for a glossy golden finish.
- Don’t forget to cut steam vents, as they help release steam and keep the pastry crisp.
- Use leftover chicken for an easy family meal, and make ahead if you’re preparing for guests.
- To freeze for later, let the pie cool completely, then wrap in cling film followed by wrap in aluminium foil before freezing.
Serving Suggestions
How to serve Mary Berry Chicken and Ham Pie:
This Mary Berry Chicken and Ham Pie Recipe is a comforting dish that can be enjoyed serve warm straight from the oven or serve cold in thick slices. It is perfect for a family dinner, Sunday lunch, or even a festive Boxing Day feast using Christmas leftovers.
- Serve with creamy mashed potatoes for a classic British meal.
- Add buttered peas for a simple and colourful side.
- Pair with roasted vegetables such as carrots, parsnips, or Brussels sprouts.
- Enjoy on its own as a satisfying hearty meal.
- Garnish with freshly chopped parsley or thyme for extra freshness.
- Serve with sparkling apple juice, iced tea, or a light white wine if preferred.
- Finish with apple crumble or a fruit tart for a traditional British dessert.
Storage
How to store Mary Berry Chicken and Ham Pie:
Room Temperature
- Let the pie cool completely before storing.
- Do not leave it out for more than 2 hours.
- If serving later the same day, store before serving in a cool place.
Refrigerator
- Chill in the fridge in an airtight container for up to 3 days.
- This recipe is ideal as a make-ahead meal and can also be prepared overnight before baking.
- Reheat in a 180°C oven for 15–20 minutes until piping hot, or enjoy cold if preferred.
Freezer
- This pie is freezer friendly.
- Freeze one pie whole or freeze individual portions for up to 3 months.
- Wrap in cling film, then wrap in aluminium foil before freezing.
- Thaw overnight in the refrigerator before reheating until fully heated through.
FAQs
Q: Can I use leftover chicken instead of freshly cooked chicken?
Yes. Leftover cooked chicken works perfectly and is a great way to reduce food waste. Simply dice or shred it before adding it to the filling.
Q: Can I replace the chicken with leftover turkey?
Absolutely. Leftover turkey makes an excellent substitute, especially after Christmas. It creates a delicious pie using Christmas leftovers.
Q: Why should I do blind baking?
Blind baking helps prevent a soggy pastry when your pie has a pastry base. It gives the bottom crust a firmer texture before the filling is added.
Q: Can I use puff pastry or shortcrust pastry?
Yes. Puff pastry gives a light, flaky topping, while shortcrust pastry creates a firmer, more traditional pie. Both work well depending on your preference.
Q: Can I make this pie ahead of time?
Yes. This recipe is ideal to make ahead. Assemble the pie, refrigerate it for up to one day, then bake just before serving.
Q: Is this pie freezer friendly?
Yes. Bake or assemble the pie first, then freeze it in a well-wrapped container. Thaw overnight before reheating for the best texture.
Q: Why isn’t my pastry turning golden?
Good pastry browning usually comes from brushing the top with beaten egg before baking. Also make sure the oven is fully preheated and avoid opening the door too often.
Q: Can I enjoy this pie serving cold as well as warm?
Yes. It tastes delicious serving warm for dinner or serving cold in thick slices for lunch or a picnic, especially if making a traditional raised pie style.
Nutrition
The following Nutrition Information is an estimate for Serving Size: 1 large slice. Actual values may vary depending on the ingredients, pastry, and portion size used.
| Nutrient | Amount Per Serving |
| Calories | 620 kcal |
| Protein | 31 g |
| Carbohydrates | 35 g |
| Sugars | 5 g |
| Fat | 39 g |
| Saturated Fat | 18 g |
| Fibre | 3 g |
| Sodium | 980 mg |