James Martin Chicken and Ham Pie is made with tender poached chicken breasts, thick chunks of savory ham, sweet leeks, and a rich white wine and cream sauce. This recipe creates a luxurious, golden-crusted pie where the filling is silky and packed with flavor, encased in a homemade buttery pastry. It is the ultimate comforting main course for a family Sunday lunch or a celebratory weekend dinner.
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Why You Will Love This Chicken And Ham Pie Recipe:
- The “Poached” Method: Unlike recipes that fry the chicken (which can dry it out), this recipe poaches the breast meat in stock for just 10 minutes. This guarantees the meat stays succulent and moist inside the pastry.
- Luxury Sauce: The sauce is a proper velouté made from the poaching stock, milk, and double cream. It is glossy, rich, and deeply savory.
- Thick Cut Ham: Using chunky diced ham instead of thin slices gives the pie a fantastic meaty texture in every bite.
- Homemade Buttery Crust: While you can buy pastry, the homemade shortcrust used here is crumbly and buttery, perfect for soaking up the creamy filling.
Chicken and Ham Pie Ingredients
For the Filling:
- 3 chicken breasts, skin removed
- 450ml chicken stock
- 150g thick-cut ham, diced into 2cm chunks
- 2 leeks, trimmed and sliced (1cm thick)
- 2 garlic cloves, crushed
- 75g butter
- 50g plain flour
- 200ml full-fat milk
- 150ml double cream
- 2-3 tbsp white wine (optional)
- Sea salt and freshly ground black pepper
For the Pastry:
- 350g plain flour
- 200g butter, cold and cubed
- 1 free-range egg, beaten with 1 tbsp cold water (for binding)
- 1 free-range egg, beaten (for glazing)
How To Make James Martin Chicken and Ham Pie
- Poach the chicken: Pour the chicken stock into a large saucepan with a lid. Add the chicken breasts and bring to a low simmer. Cover and cook gently for 10 minutes. Remove the chicken with tongs and set aside on a plate. Crucial: Pour the poaching liquid into a jug and save it—you need it for the sauce.
- Sauté the leeks: In a large heavy-based pan, melt 25g of the butter over low heat. Add the sliced leeks and fry gently for 2 minutes until just softened. Add the crushed garlic and cook for another 1 minute.
- Make the sauce base: Add the remaining 50g of butter to the pan. Once melted, stir in the flour and cook for 30 seconds, stirring constantly to make a roux.
- Thicken the sauce: Slowly pour in the milk, a little at a time, stirring well to prevent lumps. Then, gradually add 250ml of the reserved hot chicken stock and the white wine (if using). Stir until the sauce is smooth and thickened. Simmer for 3 minutes.
- Finish the filling: Remove the sauce from the heat and stir in the double cream. Season with salt and pepper. Cut the poached chicken into chunks and add it to the sauce along with the diced ham. Pour the filling into a pie dish and let it cool completely.
- Make the pastry: Place the flour and cold butter into a food processor. Pulse until the mixture looks like fine breadcrumbs. With the motor running, add the egg and water mixture and blend until a dough ball forms. Wrap in cling film and chill for 30 minutes.
- Assemble: Preheat the oven to 400°F (200°C). Roll out the chilled pastry on a floured surface until it is about 5mm thick. Brush the rim of the pie dish with beaten egg.
- Bake: Lift the pastry over the pie dish, seal the edges, and trim the excess. Cut a small steam hole in the center and brush the top with the remaining beaten egg. Bake for 35 to 40 minutes until the pastry is golden brown and the filling is piping hot.
Recipe Tips
- Cool the Filling: Never put pastry on top of a hot filling. The steam will melt the butter in the dough instantly, leading to a “soggy bottom.” Let the creamy chicken mix cool completely first.
- Ham Choice: Use a thick cut of quality ham or leftover gammon roast. Thin sandwich ham will dissolve in the sauce and lacks the texture needed for a hearty pie.
- Pastry Shortcut: If you are short on time, you can swap the homemade pastry for a 500g block of store-bought all-butter puff pastry. It works just as well and puffs up beautifully.
- Don’t Overcook: The chicken only needs 10 minutes of poaching as it will cook further in the oven.
What To Serve With Chiken And Ham Pie?
Because Chiken And Ham Pie features a rich, creamy sauce and buttery pastry, it pairs best with fresh simple vegetable sides to balance the heaviness. Steamed greens like tenderstem broccoli, green beans, or savoy cabbage are ideal choices to add color and lightness to the plate.
How To Store Leftovers Chicken And Ham Pie?
- Refrigerate: Allow the pie to cool completely, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cooked, cooled pie tightly in foil and freeze for up to 1 month. Defrost thoroughly in the fridge before reheating.
How To Reheat Leftovers Chicken And Ham Pie?
- Oven (Best): Place the pie in an oven preheated to 350°F (180°C) for 20 to 25 minutes. This keeps the pastry crisp.
- Microwave (Fastest): Heat on high for 2 to 3 minutes, but be aware the pastry will become soft.
- The Air Fryer Method (Great for Slices): If you are reheating individual slices, the air fryer is faster and keeps the crust crunchy. Set the temperature to 320°F (160°C). Place the slice in the basket and heat for 8 to 10 minutes. Keep an eye on it to ensure the pastry edges don’t catch and burn.
Important tip: If you have frozen the cooked pie, it is best to defrost it thoroughly in the fridge overnight before reheating. If reheating directly from frozen in the oven, cover with foil and bake at 320°F (160°C) for 45 to 50 minutes, then increase heat to brown the top.
❓FAQs
Yes, boneless chicken thighs work excellently and stay moist for Chicken And Ham Pie. Poach them for 15 minutes instead of 10 minutes.
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Check Price: £12.50 »You can, but leeks add a sweet, oniony flavor that is classic in this pie. If you omit them, try adding a regular onion or some shallots in step 2.
This happens if you didn’t simmer the sauce long enough to thicken the flour, or if you added too much stock. Ensure the sauce coats the back of a spoon before adding the cream.
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📊Chicken And Ham Pie Nutrition Facts
Serving Size: 1 slice (serves 6)
- Calories: 650 kcal
- Total Fat: 42g
- Saturated Fat: 24g
- Cholesterol: 160mg
- Sodium: 850mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 28g
James Martin Chicken and Ham Pie
Course: Main, Dinner, LunchCuisine: British, AmericanDifficulty: Easy6
servings40
minutes40
minutes650
kcal😋A comforting British classic featuring tender poached chicken, chunks of savory ham, and leeks in a rich white wine cream sauce. Enclosed in a homemade buttery pastry crust.
Ingredients
- For the Filling:
3 chicken breasts, skin removed
450ml chicken stock
150g thick-cut ham, diced into 2cm chunks
2 leeks, trimmed and sliced (1cm thick)
2 garlic cloves, crushed
75g butter
50g plain flour
200ml full-fat milk
150ml double cream
2-3 tbsp white wine (optional)
Sea salt and freshly ground black pepper
- For the Pastry:
350g plain flour
200g butter, cold and cubed
1 free-range egg, beaten with 1 tbsp cold water (for binding)
1 free-range egg, beaten (for glazing)
Directions
- Poach the chicken: Pour the chicken stock into a large saucepan with a lid. Add the chicken breasts and bring to a low simmer. Cover and cook gently for 10 minutes. Remove the chicken with tongs and set aside on a plate. Crucial: Pour the poaching liquid into a jug and save it—you need it for the sauce.
- Sauté the leeks: In a large heavy-based pan, melt 25g of the butter over low heat. Add the sliced leeks and fry gently for 2 minutes until just softened. Add the crushed garlic and cook for another 1 minute.
- Make the sauce base: Add the remaining 50g of butter to the pan. Once melted, stir in the flour and cook for 30 seconds, stirring constantly to make a roux.
- Thicken the sauce: Slowly pour in the milk, a little at a time, stirring well to prevent lumps. Then, gradually add 250ml of the reserved hot chicken stock and the white wine (if using). Stir until the sauce is smooth and thickened. Simmer for 3 minutes.
- Thicken the sauce: Slowly pour in the milk, a little at a time, stirring well to prevent lumps. Then, gradually add 250ml of the reserved hot chicken stock and the white wine (if using). Stir until the sauce is smooth and thickened. Simmer for 3 minutes.
- Make the pastry: Place the flour and cold butter into a food processor. Pulse until the mixture looks like fine breadcrumbs. With the motor running, add the egg and water mixture and blend until a dough ball forms. Wrap in cling film and chill for 30 minutes.
- Assemble: Preheat the oven to 400°F (200°C). Roll out the chilled pastry on a floured surface until it is about 5mm thick. Brush the rim of the pie dish with beaten egg.
- Bake: Lift the pastry over the pie dish, seal the edges, and trim the excess. Cut a small steam hole in the center and brush the top with the remaining beaten egg. Bake for 35 to 40 minutes until the pastry is golden brown and the filling is piping hot.
Notes
- Cool the Filling: Never put pastry on top of a hot filling. The steam will melt the butter in the dough instantly, leading to a “soggy bottom.” Let the creamy chicken mix cool completely first.
Ham Choice: Use a thick cut of quality ham or leftover gammon roast. Thin sandwich ham will dissolve in the sauce and lacks the texture needed for a hearty pie.
Pastry Shortcut: If you are short on time, you can swap the homemade pastry for a 500g block of store-bought all-butter puff pastry. It works just as well and puffs up beautifully.
Don’t Overcook: The chicken only needs 10 minutes of poaching as it will cook further in the oven.
