This chicken and ham pie is made with leftover chicken and a deliciously creamy mushroom sauce. Served with your favourite vegetables, it makes the perfect midweek family supper.
Leftover chicken and ham pie with mushrooms
If you’ve got leftover chicken, and you don’t know what to do with it, why not turn it into a delicious pie.
This chicken and ham pie with a creamy mushroom sauce and crispy pastry topping makes a delicious and easy mid-week meal for the whole family to enjoy.
This pie is packed with juicy chicken and savoury ham, all mixed in a creamy mushroom sauce. It is topped it with a layer of homemade crispy pastry, or if you are running short of time use store-bought puff or shortcrust pastry.
With only a few minutes of prep time and 25 minutes in the oven, this pie can be on the table in next to no time, leaving you plenty of time to browse my web site for more quick and easy meals 🙂
What you will need
To make a chicken and mushroom pie you will need these ingredients. You can get the complete list of ingredients and full instructions on how to make this pie on the printable recipe card at the end of this post.
Leftover chicken – to make a pie large enough to feed 4 people you will need 3 to 4 cups of shredded leftover chicken. You may find that there isn’t enough chicken leftover from a single roast to make this pie. What I do is shred any leftover chicken and pop it into a freezer bag and freeze. You can keep frozen cooked chicken in the freezer for up to 3 months. When I want to make this pie I just remove the bags of chicken from the freezer and let them defrost on the counter while I make the pastry.
If you don’t want to use leftover chicken, you can use fresh. I’ve included instructions on how to poach chicken to use in this pie below.
Ham – you can use any chopped ham you like. I’ve made this successfully with chopped sandwich ham, or even leftover gammon.
Mushrooms – you can use any fresh mushrooms you like. Chopped button mushrooms, white mushrooms or chestnut mushrooms work well. You can even use large Portobello mushrooms if that’s all you have in the fridge.
Cream – it’s a well-known fact that cream makes everything taste better! I’ve used single cream here, but you could use half-and-half or even double cream. You will have to mix the cream with milk and flour so that the filling will have a lovely creamy sauce.
Pastry – I prefer making my own pastry, and I’ve included instructions for that too. If you are short of time you could use store-bought puff or shortcrust pastry.
How to make a chicken and ham pie
Make the pastry
If you are using store-bought pastry you can skip this step.
You will only need half of this pastry. You can freeze the rest in a plastic bag, or use it to make my upside down apple pie or a batch of bolognese sausage rolls.
Sift 240g (2 cups) of all purpose flour into a mixing bowl and add 125g (4.5ounces) of cubed butter and 1/2 teaspoon salt (optional)1 (image 1). Don’t add any baking powder. We don’t want the pastry to puff up during cooking. For this reason you should not use self-raising flour.
Rub the butter into the flour with your finger tips until the mixture resembles fine breadcrumbs (image2). Lift the butter and flour above the bowl and let it drop back as you rub. This will ensure you incorporate plenty of air into the mixture, which will result in a lighter pastry.
Now separate 2 large eggs and add the yolks to the flour. You can use the whites to make meringues, or to make these coconut meringue topped jam tarts. Add 4 tablespoons ice cold water (image 3).
Use a flat-bladed knife to cut the eggs and water through the flour until the pastry starts to come together in lumps (image 4).
Now use your hands to gently press the pastry together into a flat disk. Do not knead. Handle the pastry as little as possible – over-worked pastry will be tough.
Place the disk of pastry into a plastic bag, or wrap with clingfilm and place in the fridge to relax for half an hour.
Make the mushroom sauce
The next step is to make the creamy mushroom sauce.
Chop the mushrooms and fry then gently in butter until they soften and release their moisture (about 5 minutes). Then stir in 1 tablespoon of flour and continue stirring until all the lumps have been removed. Add the milk and cream and stir until it starts to bubble and thicken. Remove from the heat and allow to cool.
Assemble the pie
Place the shredded chicken and chopped ham in a mixing bowl and add the cooled mushroom mixture. Mix well to combine then tip into an 8″ x 8″ or a 9″ x 9″ pie dish.
Roll a small piece of pastry into a long strip, cut it in half down the middle. Brush the edge of the pie dish with beaten egg and press the pastry strips firmly around the edge of the pie dish. This will allow you to attach the pastry lid to the dish.
Roll half of the remaining pastry to a square, approximately 1/8″ thick. Cover the pie with the pastry lid, and press a fork around the edge to seal it to the pastry strip.
Use pastry trimmings to decorate the pie. Brush the top of the pie with beaten egg.
Bake the pie in a pre-heated oven for 20 to 25 minutes until the pastry is golden brown.
How to poach chicken
If you would like to use fresh chicken rather than leftover chicken, follow these instructions for poaching chicken breasts.
- Place the chicken breasts in a saucepan of cold water, seasoned with salt and pepper.
- Cover with a lid and bring to the boil.
- Turn off the heat and leave the chicken to cool in the water.
- Remove the chicken from the water and cut into small chunks ad use in place of the leftover chicken.
The residual heat from the boiling water will poach the chicken. Chicken poached in this way will be tender and juicy.
If there is still a slight pinkness in the chicken, it won’t matter as the chicken will finish cooking in the pie.
Shred the chicken or cut it into small blocks and use in this chicken and ham pie recipe.
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Can I freeze chicken and ham pie
The answer to this one is both Yes, and No.
If you are making this pie with leftover chicken, which has already been frozen and defrosted, then it is not advisable to freeze it again.
If you are using chicken leftover from the previous nights roast chicken, or freshly poached chicken, then by all means freeze this pie.
Wrap the unbaked pie in a layer of tinfoil and cover with a layer of plastic wrap or clingfilm. Place in the freezer for up to 3 months.
To bake from frozen, allow an extra 10 minutes of cooking time, otherwise allow the pie to defrost in the refrigerator and bake as per the times given in the recipe.
If you do freeze this pie, it would be advisable to assemble the pie in a disposable aluminium baking dish so that you don’t have to leave your normal baking dish in the freezer.
What do I serve with chicken and ham pie?
I like to serve this pie with fresh or frozen garden peas and a helping of other vegetables. If you are really hungry, you could also add a helping of mashed potatoes.
If you enjoyed this recipe, you may also like to try some of my other pies:
- Chicken, leek and mushroom pie
- Traditional British meat and potato pie
- Individual beef pot pies with pepper sauce
- Steak and kidney pie with puff pastry
- Chicken and mushroom puff pie with cheesy pastry
Convert grams to cups
To help you convert your recipes, I have created a handy Cookery Conversion Calculator which will convert ingredients between grams, ounces, tablespoons, cups and millilitres. I hope you will find it useful.
If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read about how to do this in this post on baking at high altitudes.
Pin for later
Why not pin this recipe to your pinterest board so you can make it later. Just click the image below.
Recipe – Leftover chicken and ham pie with mushrooms
Leftover chicken and ham pie with mushrooms
Equipment
- Large frying pan
- Mixing bowl
- 8" x 8" or 9" x 9" baking dish
- Rolling Pin
- Sharp Knife
- Chopping Board
Ingredients
Homemade shortcrust pastry
- 2 cups all purpose plain flour (280g)
- ½ teaspoon salt optional
- 4½ oz butter (125g)
- 2 large egg yolks
- 4 to 5 tablespoons ice cold water
Chicken and ham pie filling
- 3 to 4 cups shredded leftover chicken
- 1 cup diced ham
- 1 cup sliced mushrooms
- 2 oz butter (60g)
- 1 tablespoon flour (10g)
- 1 cup milk
- ½ cup single cream
- salt to taste (optional)
Instructions
Homemade shortcrust pastry – see note 1
- Sift the flour into a mixing bowl, add 1/2 teaspoon salt.
- Cut the butter into cubes and add to the flour.
- Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
- Add 2 egg yolks and 4 tablespoons ice cold water
- Mix with a flat knife until the mixture starts to come together, then using your hands, press the mixture into a flat disk. Add the 5th tablespoon of water if necessary
- .Place the dough in a plastic bag, or cover with clingfilm and leave in the refrigerator for half an hour to rest.
Chicken and ham filling
- Slice the mushsrooms then fry them gently in the butter until they start to soften and release their moisture.
- Mix in one tablespoon of flour and stir until there are no lumps.
- Add the milk and cream and stir over a low heat until it starts to thicken.
- Season with salt to taste (optional) and remove from the heat.
Assembly
- Pre-heat the oven to 200°C/400°F
- Place the shredded chicken and chopped ham in a mixing bowl and add the creamed mushrooms. Mix well. then tip into the baking dish.
- Roll a small piece of pastry into a long strip, cut it in half down the middle.
- Brush the edge of the pie dish with beaten egg and press the pastry strips firmly around the edge of the pie dish.
- Roll remaining pastry to a square, approximately 1/8" thick. Cover the pie with the pastry lid, and press a fork around the edge to seal it to the pastry strip. See note 2.
- Use pastry trimmings to decorate the pie. Brush the top of the pie with beaten egg. Make a few slits on top of the pastry with a knife, to allow the steam to escape as it bakes.
- Bake the pie in a pre-heated oven for 20 to 25 minutes until the pastry is golden brown.
- Remove from the oven and serve with your choice of vegetables.
Notes
- Place the chicken breasts in a saucepan of cold water, seasoned with salt and pepper.
- Cover with a lid and bring to the boil.
- Turn off the heat and leave the chicken to cool in the water.
- Remove the chicken from the water and cut into small chunks ad use in place of the leftover chicken.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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