This Chicken & Ham Pie with potatoes, carrots, and fresh herbs, is an absolutely delicious and cozy winter weekend dinner. Dish up some deliciousness topped with a flaky pastry crust. It's simply awesome.
When the weather turns chilly and the nights grow longer, there’s nothing quite like a homemade savoury pie to warm your soul. It’s pure comfort food that feels like a warm hug on a cold day. And here in Scotland, the nights certainly have turned chilly. I'm turning to warming comfort foods to keep me going, and there's just something about cracking through the crust of a pie to release those unbelievable aromas that can't be beat.
Pies are also a great way to use up leftovers. If you've got some holiday ham hanging around, or a few veggies that are languishing in the crisper drawer, you can simply add them to a pie with a creamy sauce for deep comfort and irresistible flavor. Just don't get so excited that you burn your mouth.
What makes Chicken & Ham Pie so awesome?
Chicken and ham pie is a classic for a reason. It’s versatile, satisfying, and full of perfectly complimentary flavors. Whether you’re whipping this up for a casual family dinner or serving it as the centerpiece for a Sunday lunch, it never fails to impress. Pair it with some buttery mash and peas, and you’ve got a meal that’s as cozy as your favorite jumper.
There's also the option to serve these in individual dishes for a more personalized presentation. Do whatever works best for you. This recipe does take some time and effort, but the flavors you develop through those steps are what home cooking is all about. It's a bit old-fashioned, but it's lasted this long because it's that delicious.
Make it magical
In kitchen witchcraft, pie-making can be a ritual of gratitude and intention. As you layer the ingredients, think about the love and nourishment you’re infusing into your dish. The flaky crust represents protection, while the filling brings grounding and comfort. Serve this pie to your family and friends as a spell of love and connection.
For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page?
Ingredients
Here's everything you'll need to make this dish. The full details are in the recipe card below
- Carrot - chopped small but not tiny
- Potatoes - use a starchy potato if you like them to be on the softer side
- Celery - I chop this quite small as it's not my favorite flavor
- Chicken - I use boneless, skinless chicken breast, but you can use other cuts if you prefer
- Thyme - fresh is awesome, use less if opting for dried
- Salt and pepper
- Chicken stock - I use stock cubes
- Butter - salted is fine
- Green onions - just the white parts
- Flour - all-purpose or plain
- Milk - whole milk is ideal
- Lemon juice
- Parsley - fresh, flat-leaf parsley is best
- Ham - Your favorite deli ham is fine, or leftover chopped ham is also great
- Pie crust - or shortcrust pastry
- Egg - to make an egg wash
Tips for making Chicken & Ham Pie
There are a few steps to this pie. It's not a quick and easy recipe. It's an absolutely delicious weekend cooking project. You'll start by chopping and your veggies to a hot pot, then adding the fresh thyme, chicken, and chicken stock, and letting the whole thing simmer until the chicken is cooked and the vegetables are tender. Then you need to strain that, but reserve the stock to make your sauce.
To make the oh so delicious creamy sauce, sautee your green onions in some butter, then make a roux by sprinkling in flour and slowly whisking in your reserved stock. Then you'll add the milk, some herbs, and seasoning until it's thick and delicious.
Build your pie by adding the ham, chicken, and veg to a pie dish, then pouring over the sauce. My sauce went right up to the top of my pie pan. Then fit your store-bought pie crust over the top, crimp the edges, brush it with egg wash, and use a knife to create some vents. Bake the whole thing until it's golden brown on top and bubbly inside.
The hardest part is letting the whole thing cool before digging in. The smell is ridiculously tantalizing.
FAQ
Absolutely. Just divide your filling amongst your individual dishes and cut the pastry to fit. You may need to reduce the baking time depending on the size of your pies, so just keep an eye on them and make note of the time that works best for the size of the dish you use.
This pie is proof that the simplest ingredients can create something extraordinary. It’s a reminder to slow down, savor each bite, and enjoy the warmth of home. Give this recipe a try, and let me know how it turns out.
What’s your favorite comfort food? Drop me a comment—I’m always looking for new ideas to bring more magic to my kitchen.
Looking for more awesome savoury pie recipes? Try this English Pizza Rustica or a Vegetarian Sweet Potato Shepherd's Pie.
PrintChicken & Ham Pie
This Chicken & Ham Pie with potatoes, carrots, and fresh herbs, is an absolutely delicious and cozy winter weekend dinner. Dish up some deliciousness topped with a flaky pastry crust. It's simply awesome.
- Prep Time: 60
- Cook Time: 60
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: British
Ingredients
- 1 large carrot, peeled and chopped small
- 3 medium potatoes, peeled and cubed
- 1 stalk celery, chopped small
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 2 teaspoons fresh thyme leaves, divided
- Salt and pepper
- 850 ml chicken stock
- 50 grams butter
- 3 green onions, thinly sliced from the bottom up to the point where the green leaves split off
- 50 grams flour
- 300 ml whole milk
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh flat leaf parsley
- 150 grams thinly sliced ham, chopped
- 500 gram pack shortcrust pastry
- 1 egg, beaten
Instructions
- Chop your carrot, potatoes, celery, and chicken and add it to a large pot. Add half your fresh thyme, and salt and pepper to taste. Add the chicken stock and place your pot over high heat to bring to a boil, then reduce heat, and simmer for 15 minutes.
- Place a colander over a large bowl, and drain your chicken and veg mixture, reserving the stock. Set the chicken and veg aside, and strain the stock into a large measuring cup. You'll need 600 ml, so either top up with water, or discard any excess.
- To the pot you were just cooking in, melt your butter over medium heat. Add the green onions and cook for a few minutes until tender.
- Sprinkle the flour over the butter and onions, and stir to combine. Cook for a minute or so until it starts to smell nutty.
- Slowly whisk your reserved chicken stock into your flour mixture a little at a time, making sure the mixture is lump-free before adding more. Add your milk, bring the mixture up to a simmer, and cook for two minutes.
- Remove the sauce from the heat, and stir in the lemon juice, remaining thyme, parsley, and salt and pepper to taste.
- Add your chopped ham, and your reserved chicken and veg to a pie plate or casserole and give it a little toss to mix it together. Pour your sauce over this. Mine went right up to the top of the pie pan.
- Allow this mixture to cool ever so slightly while you preheat your oven to 200C or 400F.
- When your oven is hot, unroll your pastry, and give it a light roll to make sure it will cover your pie pan. Lay your pastry over your pie. Trim the edges, and press them into the rim of your pie plate to seal. Brush the top of the pastry with the beaten egg, and cut a few slits into the pastry to vent steam.
- Bake your pie for 25 minutes or until golden brown and bubbly.
- Allow to cool for at least 10 minutes before serving.
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April says
I tried this as a pot pie and it was a hit in my household!! The filling and the sauce are so delicious! And I was so happy with how the chicken stock turned out from boiling everything together.
Renee says
I love that idea. It takes more time to make enrich the stock that way, but it's totally worth it.