Chicken and Ham Pie

Chicken Pie, fresh out of the oven and ready to be devoured...
I don't think a pie can really be called a pie unless it's got pastry on the bottom and pastry on the top. Without that it's more of a casserole with a lid on, nice I guess, but not a pie. Yes, like with my Steak and Guinness Pie I cheat and use pre-made pastry for both the top and the bottom of the pie, but they're just as good (as long as you choose butter ones) as home-made and Puff Pastry really isn't worth the hassle!
Ham and Mozarella Panko-crumbed Kievs
Yorkshire pudding, roast dinner, popover


Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour


  • 150g cubed cooked ham (leftovers from Nigellas Coca Cola Ham are great here)
  • 300g chicken breast (approx 2 breasts) cut into bite sized pieces
  • 1 leek, trimmed, washed and cut into 1cm half moons
  • 50g butter
  • 1tbsp olive oil
  • 150ml white wine
  • 2tbsp flour
  • 400ml chicken stock
  • 1/2tsp english mustard
  • 100ml milk (or cream if you're treating yourself!)
  • Dash of sherry vinegar
  • 1 pack of pre-rolled shortcrust pastry
  • 1 pack of pre-rolled puff pastry
  • 1 egg, beaten to glaze the pastry with


  1. Melt the butter and oil in a saucepan on a medium heat
  2. Add the chicken breast pieces and cook until browned
  3. Add the leek and ham, stir well and cook with the lid on for 5 to 10 minutes on a low heat to soften the leeks
  4. Turn the heat back up a touch, add the wine and reduce for 5 minutes
  5. Add the flour, stir well to combine and cook off for a few minutes
  6. Add the stock, mustard and milk and mix well to combine
  7. Cook to thicken and reduce the liquid to a pie-filling consistency before adding the sherry vinegar and seasoning with salt and black pepper
  8. Follow the instructions on the shortcrust and puff pastry regarding preparing it for use (most need to be removed from the fridge ahead of use)
  9. Pre-heat the oven to 200 degrees, fan assisted
  10. Line a pie dish (I use a rectangular pyrex glass dish that's approximately 20cm x 15cm x 6cm) with the shortcrust pastry - I don't bake it ahead before putting the filling in
  11. Trim the edge of the shortcrust pastry and brush with some beaten egg
  12. Add the filing to the dish
  13. Place the shortcrust pastry over the top, crimp the edges gently with a fork and trim the excess off
  14. Brush with the beaten egg
  15. Make a couple of slits in the middle of the pastry to let steam out
  16. Cook in the oven for 25-30 minutes until the pastry is crisp and all is cooked through. If you've allowed the filling to cool then it may take longer to cook

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