This homemade chicken and ham pie is packed with tender chicken, savoury ham, mushrooms and leeks in a thick, creamy sauce, all enclosed in golden, buttery shortcrust pastry. Delicious served hot with vegetables, and just as good cold the next day!
There's nothing quite like a homemade chicken and ham pie for a comforting meal. This creamy chicken, ham and leek pie is packed with tender meat and vegetables, all wrapped in buttery shortcrust pastry on both the top and bottom.
My chicken, ham and leek pie combines shredded chicken, pieces of ham, sliced mushrooms and softened leeks in a rich, creamy sauce made with chicken stock, milk and flour. A little thyme and black pepper add just enough seasoning without overpowering the delicate flavours of the filling.
The sauce is deliberately thick, so that it holds everything together without making the filling dry. Served hot, it's soft and creamy, coating the chicken, ham and vegetables with plenty of savoury flavour, but thick enough to stay inside the pastry rather than running all over the plate
Once cooled, the filling firms up to a lovely sliceable consistency, making this pie just as delicious cold as it is hot. Pack a slice in your lunchbox, take it on a picnic, or enjoy it for a quick and easy lunch the following day.
You might also like to try these other easy chicken pies:
- Curried chicken pies
- Granny's homemade chicken pie with mushrooms
- Creamy chicken, leek and mushroom pie
Table of Contents
You'll find step-by-step photographs, helpful tips and answers to common questions below. If you're ready to start cooking, use the Jump to Recipe button or the menu above to find what you need.
Why I love this recipe
- It's delicious both hot and cold. Straight from the oven, the filling is wonderfully soft and creamy with generous pieces of ham and chicken in every mouthful. Once cooled, the sauce firms up to hold everything together, making it easy to cut into neat slices without the filling falling out.
- The sauce is made from the poaching liquid, adding plenty of flavour without the need for extra cream.
- This is a proper double crust pie. With buttery shortcrust pastry on both the top and the bottom, leftovers can easily be packed into a lunchbox and eaten without the need for a knife and fork.
- You can prepare the filling in advance. Make the filling ahead of time and refrigerate it until you're ready to assemble and bake the pie. In fact, a cold filling makes the pie much easier to assemble.
Ingredients for this farmhouse-style chicken and ham pie
**This is just an overview to explain why I used a particular ingredient. The complete list of ingredients and the exact measurements are on the printable recipe card at the end of this post.**
Seasonal tip: This is also a great leftover chicken and ham pie to make after Christmas, using cooked chicken or turkey and any leftover gammon or ham.
- Chicken. My local supermarket sells small chickens weighing about 1 kg (2.2 pounds), and I find them the ideal size for making this pie. See below for my easy instructions for poaching the chicken. To save time, you could use a pre-cooked rotisserie chicken or even use leftover chicken from a roast.
- Ham. This is simply diced deli ham. I like to buy ham off-cuts as the slices are thicker than sliced sandwich ham and can be cut into nice chunky pieces. You could also use leftovers from an oven-baked gammon.
- Mushrooms. Ordinary white closed-cap or brown chestnut (cremini) mushrooms are both suitable. Chop them into fairly chunky pieces; mushrooms lose a lot of volume when they cook, and you don't want them to disappear into the filling.
- Leeks. I had one large leek, but if yours are on the smaller side, use two. You will need approximately one tightly packed cup of sliced leeks. To slice the leek, cut it in half lengthwise, then slice it into half-inch (1 cm) semicircles. Leeks often trap dirt between their layers, so rinse thoroughly with cold running water before slicing.
- Stock. I used the liquid in which I poached the chicken. You will need ¾ of a cup or 180 ml. If you're using rotisserie or leftover chicken, you can use store-bought chicken stock, or stock made with a stock cube.
- Milk. This is combined with the chicken stock to make the creamy filling. It adds a richness that you wouldn't get from stock alone. For an even richer filling, replace the milk with single cream (pouring cream).
- Butter. Used to soften the leeks and mushrooms. I prefer unsalted butter because the ham and chicken stock can sometimes be a little salty. You can always adjust the seasoning once the filling has cooked.
- Flour. Plain flour (all-purpose flour) is used to thicken the stock and milk into a creamy sauce. This is important because the filling needs to be thick enough to hold together inside the pastry.
- Thyme. I used dried thyme to add a subtle herbal flavour to the filling. You could substitute the same quantity of dried mixed herbs, or use half a teaspoon of dried tarragon instead.
- Black pepper. Don't be tempted to leave this out! The black pepper adds a gentle warmth and just enough peppery bite to lift the mild flavours of the chicken, leeks and creamy sauce. It's not enough to make the pie spicy, but you'd certainly notice if it wasn't there.
- Salt. Add salt once you've tasted the filling. Depending on the saltiness of your ham and chicken stock, you may find that very little additional seasoning is needed.
- Pastry. This is homemade shortcrust pastry for both the base and the lid. You'll find the instructions in the recipe card, or you can follow the step by step photographs in my how to make shortcrust pastry post. I used my shortcrust pastry calculator to work out exactly how much pastry I would need for my dish and it was spot on with very little left over. If you're using a different size dish, you can use the calculator to adjust the pastry quantity.
How to poach a chicken
As I mentioned above, you don't have to do this. You could buy a rotisserie chicken or simply use up leftover chicken from a roast. But if you would like to poach a chicken for this pie this is how you do it (and you get some delicious chicken stock for the freezer too).
All you will need is a saucepan large enough to hold the chicken. I tend to spatchcock the chicken so it fits nicely in the pan, by cutting down one side of the backbone. There's no need to cut down the other side to remove it - it all adds to the flavour of the stock.
If you would like to spatchcock your chicken (it's only necessary if it doesn't fit in your pan), this is how to do it.
Lay the chicken breast-side down and cut through the chicken along the backbone with a pair of kitchen shears. This image came from my how to spatchcock a chicken post where the entire backbone gets removed. You just need to cut it on one side.
- Place the chicken in a saucepan and cover it with cold water.
- Add one carrot (no need to peel - just wash it and cut it in half), one onion (quartered), one stick of celery, 8 black peppercorns and half a teaspoon of salt.
- Bring the pan to a simmer, then cover with a lid and poach for approximately 35 to 45 minutes. The internal temperature in the thickest parts of the breast and thigh should register 74C or 165F.
- Remove the saucepan from the heat and allow the chicken to rest in the hot liquid for 10 to 15 minutes before removing it. Once cool enough to handle, remove the skin and bones and shred the meat. Don't leave the chicken in the stock for an extended period unless you transfer it to the refrigerator, where you can leave it for 2 days.
- Strain the poaching liquid and reserve 240 ml (1cup). You'll only need 180 ml (¾ cup) for the creamy sauce for the pie, so the extra is just in case you need to thin the filling (it's better than adding water). Refrigerate or freeze any remaining stock for another recipe.
- A 1kg (2.2 pound) chicken yields about 400 grams (14 ounces), and as you only need 300 grams (10 ounces) for the pie, not only do you get a delicious pie for the price of a small chicken, you also get chicken stock to freeze, and enough cooked chicken for a tasty toasted chicken mayonnaise sandwich for lunch too.
How to make chicken and ham pie with shortcrust pastry
A note about preparation time. The total time shown in the recipe card includes making the pastry and poaching the chicken from scratch, with an allowance for resting and cooling. Several steps can overlap, so you won't be working for the entire period. I find it easiest to poach the chicken the day before, then make the pie the following day. Alternatively, you can save time by using ready-made pastry and leftover cooked chicken.
Make a batch of shortcrust pastry. See recipe card for instructions. Cover the pastry with plastic wrap and rest it in the refrigerator for half an hour while you make the filling.
Poach the chicken as described above, and once cool enough to handle, strip the meat from the bones. Discard the bones and skin.
Make the chicken and ham filling
Step 1: Melt the butter in a large saucepan and add the chopped leeks, mushrooms, black pepper and thyme.
Step 2: Stir over moderate heat until the leeks are starting to soften and most of the moisture from the mushrooms has evaporated.
Step 3: Remove from the heat and stir in the flour.
Step 4: Pour in the stock and milk and return the pan to the heat. Turn up the heat slightly and stir until the mixture starts to bubble.
Step 5: Continue stirring over a low heat until the sauce has thickened. It should be smooth and creamy, but thick enough that when you drag a spoon through the mixture, it leaves a trail that takes a moment to close.
Step 6: You are looking for a nice coating consistency that is not too stodgy; it will thicken further when you add the ham and chicken.
Step 7: Stir in the ham and chicken. Remove from the heat and leave to cool.
Assemble and bake
Step 8: Take ⅔ of the pastry and roll it out into a circle large enough to line your baking dish. Don't trim the pastry. You can do this once the pastry has baked.
Step 9: I like to blind-bake my shortcrust pastry before adding the filling. Prick the base of the pastry with a fork. Scrunch up a piece of baking parchment and place it over your pastry. Fill the base of the dish with baking beads or dried beans.
Step 10: Bake the pastry at 200C / 400F (conventional) or 180C/360F (fan) for 10 minutes, then remove it from the oven, remove the baking beads and return the pastry to the oven for a further 5 minutes.
Step 11: Trim any excess pastry with a sharp knife, then add the cooled filling to the pastry in the pie dish. Take care, as you can see from the image, the pastry is delicate - parts of mine broke off!
Step 12: Brush the edges of the pastry with beaten egg so the pastry lid has something to stick to. Roll the remaining ⅓ of the pastry and use it to cover the pie dish. Press the edges to crimp them and stick them to the pastry underneath. Brush the pie with beaten egg and make a few holes on top to let the steam out.
Step 13: Bake at 200C / 400F (conventional) or 180C/360F (fan) for 25 minutes or until the pastry is golden brown. If it's not brown enough, leave it for another 2 or 3 minutes.
Foodle Club top tips
Follow these handy tips to ensure your chicken and ham pie always turns out perfectly:
Pastry
- Let the pastry rest in the refrigerator for half an hour before rolling it. Resting shortcrust pastry helps relax the gluten, making it easier to roll, and less likely to shrink in the oven.
- Blind bake the pastry base before adding the filling and the lid. This helps prevent the filling from soaking into the pastry as the pie bakes and the bottom crust turns out lovely and crisp rather than soft and soggy.
- Seal the edges of the pastry properly. Brushing the edges of the pastry with beaten egg before adding the lid helps prevent the filling from escaping from the pie as it bakes.
- Bake until the pastry is golden. Because the filling is already cooked, the main purpose of baking is to cook the pastry and heat the filling through. Make sure the base is properly cooked as well as the lid. If the top browns too quickly, cover it loosely with foil while the pie finishes baking.
Filling
- Cook the moisture out of the mushrooms. Mushrooms release quite a lot of liquid as they cook, so fry them with the leeks until most of this moisture has evaporated. If you add the flour and make the sauce too soon, the mushrooms may continue releasing liquid, thinning the sauce and increasing the risk of a soggy pastry base.
- Make sure the sauce is thick enough. The sauce should be thick and creamy, coating the leeks and mushrooms without any excess liquid pooling in the pan. If you draw a spoon through the mixture, it should leave a trail that takes a moment to close. This is important because the sauce needs to hold the chicken and ham together once the pie has cooled.
- Don't overcook the chicken and ham. The chicken and ham are already cooked before being added to the filling, so there's no need to cook them again. Simply stir them through the thickened sauce until everything is well combined.
- Allow the pie to rest before slicing. If you cut into the pie straight from the oven, the filling will be softer and may spread slightly. Let it stand for 10 to 15 minutes before serving. For neat, firm slices that can be eaten cold, cool the pie completely and refrigerate it before cutting.
Time-saving tip
- If you're making everything from scratch, poach the chicken first and prepare the pastry while it cooks. You can blind-bake the pastry base while the filling cools. Alternatively, poach the chicken and prepare the filling the day before, then assemble and bake the pie when you're ready.
Equipment tips
- Pie dish. I like to use an enamel pie dish because the metal conducts heat efficiently, helping the bottom pastry crust bake evenly and turn lovely and crisp. If you don't have an enamel dish, a metal pie tin is a good alternative. You can also use a ceramic or glass dish, although the pastry base may take a little longer to cook. There is quite a lot of filling, so make sure your dish is deep enough to hold it all. My dish was round, 9" diameter and 2" deep.
- Large saucepan or saute pan. Choose a pan large enough to hold all the filling ingredients comfortably. You'll need room to soften the leeks, cook the moisture out of the mushrooms, add the milk and stock and stir in the chicken and ham without everything spilling over the sides.
- Rolling pin. If you don't have a rolling pin, a clean, smooth-sided wine bottle makes a perfectly good substitute for rolling out the pastry. Just make sure the bottle is dry and dust it lightly with flour to prevent the pastry from sticking to it.
- A preheated metal baking tray also helps transfer heat to the bottom of the pastry, encouraging a crisp base.
Chicken and ham pie FAQ
Yes, this pie freezes well. Allow it to cool completely, then wrap it well or transfer individual slices to freezer-safe containers.
TIP: If you are going to cut it into slices, leave it in the refrigerator overnight to firm up before slicing.
Freeze for up to 3 months.
Defrost in the refrigerator and reheat in the oven until piping hot. The pastry may lose a little of its crispness after freezing, but reheating in the oven rather than the microwave will restore it.
Yes, of course. If you don't like mushrooms, simply leave them out or replace them with extra leeks. You could also add a handful of frozen peas for a little colour and sweetness.
Yes, puff pastry makes a lovely light topping for this pie. I'd recommend using it for the lid only rather than lining the entire dish. You can still enjoy the lovely filling with a crispy puff pastry lid. The only drawback would be that you wouldn't be able to slice it.
Yes. The filling can be made up to 2 days ahead and stored in a covered container in the refrigerator.
Allow it to cool before refrigerating and then use it straight from the fridge when assembling the pie.
Of course. Cooking is all about taking a recipe and adapting it to your own taste. If you don't like leeks, use onions; for a sweeter taste, add frozen peas and/or sweetcorn; for a little extra colour, add diced carrot or finely sliced green beans. Just make sure all additional vegetables are cooked and well drained so you don't add additional moisture to the filling.
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Related recipes
If you are looking for other pie recipes, I've got loads more on my pie recipes page. Here are a few you might enjoy:
The recipe
Traditional British chicken and ham pie
(Click the stars to rate this recipe)
Equipment
- Round pie dish 9" diameter, 2" deep
- Large saucepan or saute pan for making the filling
- Food processor for making the pastry, or use a mixing bowl and mix by hand.
- Rolling Pin
- Metal baking sheet optional - preheated to stand the pie on in the oven.
- Spatula
- Sharp Knife
- Chopping Board
Ask a Question
If you have a question about this recipe that has not been answered, please use the box below to ask it.
Use this with care. This is an AI-generated result and may contain errors or inaccuracies. I cannot be held responsible for the information returned.
Ingredients
Shortcrust pastry
- 19 ounces / 540 grams shortcrust pastry either store-bought, or make your own with the following ingredients.
- 2¼ cups / 320 grams plain or all-purpose flour
- ¾ cup / 160 grams butter
- ½ teaspoon salt optional
- ¼ cup / 60 ml water more or less to make a firm, pliable dough
- 1 small egg for egg wash
Chicken - if using a rotisserie chicken or leftover roast chicken, skip these steps
- 2.2 pounds / 1 kg chicken marked as 'small' in UK supermarkets
- 1 small carrot scrubbed
- 2 small white onion peeled and quartered
- 1 stalk celery washed
- 8 whole black peppercorns
- ½ teaspoon salt
- 2 - 4 cups water sufficient to cover the chicken
Filling
- 10½ ounces / 300 grams cooked chicken poach as described below or use leftover or rotisserie chicken
- 7 ounces / 200 grams deli ham diced
- 2 ounces / 60 grams butter for softening the vegetables
- 1 large leek washed and sliced
- 5½ ounces / 160 grams white or chestnut (cremini) mushrooms wiped and coarsely diced
- 1 teaspoon dried thyme substitute with mixed herbs or ½ teaspoon tarragon
- ¾ cup / 180 ml milk
- ¾ cup / chicken stock use poaching liquid or make your own stock with a stock cube.
- ¼ cup / 35 grams flour for thickening
- ½ teaspoon black pepper
- Salt to taste if needed
Instructions
Poach the chicken (skip this section if you are using rotisserie or leftover chicken)
- Place the chicken in a saucepan and cover it with cold water.2.2 pounds / 1 kg chicken, 2 - 4 cups water
- Add one carrot (no need to peel - just wash it and cut it in half), one onion (quartered), one stick of celery, 8 black peppercorns and half a teaspoon of salt.1 small carrot, 2 small white onion, 1 stalk celery, 8 whole black peppercorns, ½ teaspoon salt
- Bring the pan to a simmer, then cover with a lid and poach for approximately 35 to 45 minutes. The internal temperature in the thickest parts of the breast and thigh should register 74C or 165F, or the juices should run clear when you insert a sharp knife into the flesh.
- Remove the saucepan from the heat and allow the chicken to rest in the hot liquid for 10 to 15 minutes before removing it. Once cool enough to handle, remove the skin and bones and shred the meat. Reserve 10½ ounces or 300 grams for the pie filling - use the remainder for sandwiches.
- Strain the poaching liquid and reserve 240 ml (1cup). You'll only need 180 ml (¾ cup) for the creamy sauce for the pie, so the extra is just in case you need to thin the filling (it's better than adding water). Refrigerate or freeze any remaining leftover stock for another recipe.
Shortcrust pastry (skip if using store-bought pastry)
- Cut the butter or shortening into cubes and place in a mixing bowl with the flour and salt (if using).2¼ cups / 320 grams plain or all-purpose flour, ¾ cup / 160 grams butter, ½ teaspoon salt
- Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add most of the water, and using extended fingers on one hand (pretend you are holding a tennis ball) mix the water into the flour until it starts to come together in a shaggy ball.¼ cup / 60 ml water
- If you need to add more water, add it 1 tablespoon at a time, but be careful not to add too much.
- Gently press the dough together into a ball. It should hold together without feeling wet or sticky. Do not knead. You may find it easier to tip the dough onto your work surface before pressing it together.
- Wrap the dough with plastic wrap or cling film and place it in the refrigerator for 30 minutes to rest.
Make the filling
- Melt the butter in a large saucepan and add the chopped leeks, mushrooms, black pepper and thyme.2 ounces / 60 grams butter, 1 large leek, 5½ ounces / 160 grams white or chestnut (cremini) mushrooms, 1 teaspoon dried thyme, ½ teaspoon black pepper
- Stir over moderate heat until the leeks are softened and most of the moisture from the mushrooms has evaporated.
- Remove the pan from the heat and stir in the flour.¼ cup / 35 grams flour
- Pour in the stock and milk and return the pan to the heat. Turn up the heat slightly and stir until the mixture starts to bubble.¾ cup / 180 ml milk, ¾ cup / chicken stock
- Continue stirring over a low heat until the sauce has thickened. It should be smooth and creamy, but thick enough that when you drag a spoon through the mixture, it leaves a trail that takes a moment to close.
- You are looking for a nice coating consistency that is not too stodgy; it will thicken further when you add the ham and chicken.
- Stir in the ham and chicken. Taste for flavour and add salt if necessary.7 ounces / 200 grams deli ham, Salt, 10½ ounces / 300 grams cooked chicken
- Remove from the heat and leave to cool.
Assemble and bake
- Remove the pastry from the refrigerator and cut off ⅔ of the dough. This is for the base of the pie. Reserve the other ⅓ for the lid.19 ounces / 540 grams shortcrust pastry
- Using a rolling pin, roll the pastry on a lightly floured surface until it is approximately 13 inches in diameter and ⅛ inch thick. Line the pastry into a greased pie dish. Don't trim the edges - we are going to blind-bake the pie shell and the edges will be trimmed later.
- To blind-bake: Prick the base of the pastry with a fork. Scrunch up a piece of baking parchment and place it over your pastry. Fill the base of the dish with baking beads or dried beans.
- Bake the pastry at 200C / 400F (conventional) or 180C/360F (fan) for 10 minutes, then remove it from the oven, remove the baking beads (take care - they will be hot) and return the pastry to the oven for a further 5 minutes.
- Trim any excess pastry from the edge of the dish with a sharp knife, then add the cooled filling to the pastry in the pie dish. Take care, the pastry is delicate and may break.
- Brush the edges of the pastry with beaten egg so the pastry lid has something to stick to. Roll the remaining ⅓ of the pastry and use it to cover the pie dish. Press the edges to crimp them and stick them to the pastry underneath. Brush the pie with beaten egg and make a few holes on top to let the steam out.1 small egg
- Bake at 200C / 400F (conventional) or 180C/360F (fan) for 25 minutes or until the pastry is golden brown. If it's not brown enough, leave it for another 2 or 3 minutes.
Notes
- Let the pastry rest in the refrigerator for half an hour before rolling it. Resting the pastry helps relax the gluten, making it easier to roll, and less likely to shrink in the oven.
- Blind bake the pastry base before adding the filling and the lid. This helps prevent the filling from soaking into the pastry as the pie bakes and the bottom crust turns out lovely and crisp rather than soft and soggy.
- Seal the edges of the pastry properly. Brushing the edges of the pastry with beaten egg before adding the lid helps prevent the filling from escaping from the pie as it bakes.
- Bake until the pastry is golden. Because the filling is already cooked, the main purpose of baking is to cook the pastry and heat the filling through. Make sure the base is properly cooked as well as the lid. If the top browns too quickly, cover it loosely with foil while the pie finishes baking.
- Cook the moisture out of the mushrooms. Mushrooms release quite a lot of liquid as they cook, so fry them with the leeks until most of this moisture has evaporated. If you add the flour and make the sauce too soon, the mushrooms may continue releasing liquid, thinning the sauce and increasing the risk of a soggy pastry base.
- Make sure the sauce is thick enough. The sauce should be thick and creamy, coating the leeks and mushrooms without any excess liquid pooling in the pan. If you draw a spoon through the mixture, it should leave a trail that takes a moment to close. This is important because the sauce needs to hold the chicken and ham together once the pie has cooled.
- Don't overcook the chicken and ham. The chicken and ham are already cooked before being added to the filling, so there's no need to cook them again. Simply stir them through the thickened sauce until everything is well combined.
- Allow the pie to rest before slicing. If you cut into the pie straight from the oven, the filling will be softer and may spread slightly. Let it stand for 10 to 15 minutes before serving. For neat, firm slices that can be eaten cold, cool the pie completely and refrigerate it before cutting.
Nutrition
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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