James Martin’s Chicken and Ham Pie is a comforting British classic that combines tender pieces of chicken and ham in a rich, creamy sauce, all enclosed in a flaky, buttery pastry. This hearty pie is perfect for family dinners or special gatherings, offering a warm, satisfying meal that’s easy to prepare yet full of flavor. The combination of savory chicken, smoky ham, and velvety sauce makes this pie irresistible.
What is James Martin Chicken and Ham Pie?
James Martin’s Chicken and Ham Pie is a traditional British dish made with cooked chicken and ham, enveloped in a creamy sauce and topped with golden puff pastry. The filling is typically made with a base of white sauce, seasoned with herbs, and baked until the pastry is crisp and golden. This pie is known for its rich, savory flavor and is a perfect comfort food for any occasion.
Other Popular Recipes
- Mary Berry Steak And Kidney Pie
- Jamie Oliver Chicken and Chickpea Curry
- Mary Berry Chicken and Ham Pie
Why You Should Try This Recipe
- Comforting and hearty: Ideal for family meals and cozy dinners.
- Easy to make: Uses simple, everyday ingredients for a delicious meal.
- Crowd-pleaser: Loved by both kids and adults for its creamy, flavorful filling.
- Make ahead: This can be prepared in advance and baked when needed.
- The perfect balance of flavors: The rich sauce complements the tender chicken and smoky ham beautifully.
Ingredients Needed to Make James Martin Chicken and Ham Pie
- 500g (1 lb) cooked chicken breast – shredded or diced for the filling.
- 250g (9 oz) cooked ham – diced, adding a smoky flavor to the pie.
- 1 large onion – finely chopped for sweetness.
- 2 garlic cloves – minced, for added depth of flavor.
- 50g (1.7 oz) butter – to sauté the onions and garlic.
- 50g (1.7 oz) plain flour – to thicken the sauce.
- 500ml (17 fl oz) chicken stock – for a flavorful base.
- 100ml (3.4 fl oz) double cream – adds richness to the sauce.
- 1 tablespoon Dijon mustard – for a slight tangy kick.
- 1 teaspoon fresh thyme – adds an earthy note to the filling.
- 1 sheet puff pastry – ready-rolled, for the golden topping.
- 1 egg – beaten, for brushing the pastry.
Equipment
- Large frying pan
- Mixing bowl
- Casserole dish or pie dish
- Rolling pin (optional)
- Pastry brush
- Sharp knife
- Measuring cups and spoons
Instructions to Make James Martin Chicken and Ham Pie
- Preheat the oven: Set the oven to 200°C (400°F) to prepare for baking the pie.
- Sauté the onions and garlic: In a large frying pan, melt the butter over medium heat. Add the chopped onion and garlic and cook for about 5 minutes, until softened and fragrant.
- Make the sauce: Stir in the flour and cook for 1 minute to create a roux. Gradually add the chicken stock while whisking to avoid lumps. Bring the mixture to a simmer and cook until thickened.
- Add cream and mustard: Stir in the double cream and Dijon mustard, then season with salt, pepper, and fresh thyme. Let the sauce simmer for a few more minutes to develop flavor.
- Combine the filling: In a mixing bowl, combine the cooked chicken and ham with the creamy sauce. Stir until the chicken and ham are fully coated in the sauce.
- Assemble the pie: Pour the chicken and ham mixture into a pie or casserole dish. Roll out the puff pastry if needed and place it over the top of the filling, trimming any excess. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.
- Brush with egg: Brush the puff pastry with the beaten egg to give it a golden finish during baking.
- Bake the pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Serve hot: Let the pie cool for a few minutes before serving. Enjoy with mashed potatoes or steamed vegetables for a complete meal.
What to Serve With James Martin Chicken and Ham Pie
- Mashed potatoes: Creamy mashed potatoes complement the richness of the pie.
- Steamed green vegetables: Broccoli, green beans, or peas add a fresh contrast to the savory pie.
- Roasted root vegetables: Carrots, parsnips, or sweet potatoes make a hearty side dish.
- Gravy: Serve with extra gravy on the side for an even more indulgent meal.
- Pickled red cabbage: A tangy side that cuts through the richness of the filling.
Pro Tips for Making the Best James Martin Chicken and Ham Pie
- Use cooked chicken: This recipe works well with leftover cooked chicken, making it a great way to repurpose leftovers.
- Chill the pastry: Keep the puff pastry chilled until ready to use for the best flakiness.
- Season generously: Make sure to taste the sauce and adjust the seasoning before assembling the pie.
- Brush with egg: Brushing the pastry with beaten egg gives it a beautiful golden color and a crispy texture.
- Let the pie cool slightly: Allow the pie to rest for a few minutes before cutting into it, so the filling can set.
Easy Variations of James Martin Chicken and Ham Pie
- Add leeks: Sautéed leeks add a mild, sweet flavor that complements the chicken and ham.
- Use shortcrust pastry: For a sturdier base, you can use shortcrust pastry instead of puff pastry.
- Add mushrooms: Sliced mushrooms give an earthy flavor and add extra texture to the filling.
- Go gluten-free: Use gluten-free flour to thicken the sauce and opt for a gluten-free pastry.
- Swap ham for bacon: Use crispy bacon in place of ham for a different flavor profile.
Best Practices to Store James Martin Chicken and Ham Pie
- Refrigerate leftovers: Store any leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze for later: You can freeze the pie either before or after baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months.
- Thaw before reheating: If frozen, thaw in the fridge overnight before reheating in the oven.
Best Practices to Reheat James Martin Chicken and Ham Pie
- Oven method: Reheat the pie in the oven at 180°C (350°F) for about 15-20 minutes until warmed through.
- Microwave option: Individual portions can be reheated in the microwave, but the pastry may lose some crispness.
How Can I Make James Martin Chicken and Ham Pie Healthier?
- Use leaner cuts of chicken: Opt for chicken breast to reduce the fat content in the dish.
- Reduce butter: Cut down on the amount of butter or use olive oil for a lighter version of the sauce.
- Add more vegetables: Incorporate more vegetables like peas, carrots, or spinach into the filling for added nutrients.
- Use low-sodium stock: To control salt levels, use low-sodium chicken stock in the sauce.
- Swap the pastry: Use whole wheat or gluten-free pastry to add fiber and make the pie lighter.
Nutrition Value (per serving)
- Calories: 450
- Protein: 28g
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 4g
FAQs
Can I use leftover chicken for James Martin Chicken and Ham Pie?
Yes, leftover cooked chicken works perfectly for this pie. Simply shred or dice the chicken and mix it into the creamy sauce along with the ham before assembling the pie.
Can I freeze chicken and ham pie before baking?
Yes, you can freeze the chicken and ham pie before baking. Assemble the pie, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking as directed.
How do I stop the puff pastry from getting soggy?
To prevent soggy puff pastry, make sure the filling is not too wet and allow it to cool slightly before placing the pastry on top. Baking the pie on the lower rack of the oven can also help the pastry crisp up.
Can I make chicken and ham pie without cream?
Yes, you can substitute the cream with a lighter option such as milk or a dairy-free alternative. To keep the sauce thick, use a little extra flour or cornstarch when making the roux.
Final Words
James Martin’s Chicken and Ham Pie is a classic comfort dish that combines tender chicken, smoky ham, and a rich, creamy sauce all enclosed in golden puff pastry. This recipe is perfect for cozy family dinners, offering hearty flavors and a filling meal that everyone will enjoy.
More By British Baking Recipes
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James Martin Chicken And Ham Pie
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
James Martin’s Chicken and Ham Pie is a traditional British dish made with cooked chicken and ham, enveloped in a creamy sauce and topped with golden puff pastry. The filling is typically made with a base of white sauce, seasoned with herbs, and baked until the pastry is crisp and golden. This pie is known for its rich, savory flavor and is a perfect comfort food for any occasion.
Ingredients
- 500g (1 lb) cooked chicken breast – shredded or diced for the filling.
- 250g (9 oz) cooked ham – diced, adding a smoky flavor to the pie.
- 1 large onion – finely chopped for sweetness.
- 2 garlic cloves – minced, for added depth of flavor.
- 50g (1.7 oz) butter – to sauté the onions and garlic.
- 50g (1.7 oz) plain flour – to thicken the sauce.
- 500ml (17 fl oz) chicken stock – for a flavorful base.
- 100ml (3.4 fl oz) double cream – adds richness to the sauce.
- 1 tablespoon Dijon mustard – for a slight tangy kick.
- 1 teaspoon fresh thyme – adds an earthy note to the filling.
- 1 sheet puff pastry – ready-rolled, for the golden topping.
- 1 egg – beaten, for brushing the pastry.
Instructions
- Preheat the oven: Set the oven to 200°C (400°F) to prepare for baking the pie.
- Sauté the onions and garlic: In a large frying pan, melt the butter over medium heat. Add the chopped onion and garlic and cook for about 5 minutes, until softened and fragrant.
- Make the sauce: Stir in the flour and cook for 1 minute to create a roux. Gradually add the chicken stock while whisking to avoid lumps. Bring the mixture to a simmer and cook until thickened.
- Add cream and mustard: Stir in the double cream and Dijon mustard, then season with salt, pepper, and fresh thyme. Let the sauce simmer for a few more minutes to develop flavor.
- Combine the filling: In a mixing bowl, combine the cooked chicken and ham with the creamy sauce. Stir until the chicken and ham are fully coated in the sauce.
- Assemble the pie: Pour the chicken and ham mixture into a pie or casserole dish. Roll out the puff pastry if needed and place it over the top of the filling, trimming any excess. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.
- Brush with egg: Brush the puff pastry with the beaten egg to give it a golden finish during baking.
- Bake the pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Serve hot: Let the pie cool for a few minutes before serving. Enjoy with mashed potatoes or steamed vegetables for a complete meal.
