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.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 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.