Mary Berry’s Chicken and Ham Pie is a comforting and classic British dish that combines tender chicken, flavorful ham, and a creamy white sauce, all encased in a golden, flaky pastry. This pie is perfect for family dinners or special occasions, offering a delicious balance of savory flavors.
Mary Berry Chicken and Ham Pie
Mary Berry’s Chicken and Ham Pie is a traditional British savory pie filled with cooked chicken, ham, and a creamy white sauce. Encased in a crisp, buttery puff pastry, it’s a comforting meal that’s perfect for chilly evenings or family gatherings. The combination of tender chicken, salty ham, and smooth sauce makes it a hearty dish that’s satisfying for any occasion.
Other Popular Recipes
- Mary Berry Steak And Kidney Pie
- Jamie Oliver Chicken and Chickpea Curry
- James Martin Chicken And Ham Pie
Why You Should Try This Recipe
- Comfort food at its best: This pie is warm, savory, and satisfying, making it ideal for family meals.
- Perfect for leftovers: A great way to use up leftover roast chicken or ham.
- Golden and flaky pastry: The buttery puff pastry provides the perfect contrast to the creamy filling.
- Easy to make: With simple ingredients and clear instructions, this recipe is approachable for all levels of cooking.
- Freezer-friendly: You can make it ahead and freeze for a later meal.
Ingredients Needed to Make Mary Berry Chicken and Ham Pie
- Cooked chicken (400g / 14 oz): Diced, using leftover roast chicken or cooked chicken breasts.
- Cooked ham (200g / 7 oz): Diced, adding a salty, savory flavor.
- Puff pastry (1 sheet): Ready-made, for convenience and flakiness.
- Butter (50g / 3.5 tbsp): For making the sauce.
- Plain flour (50g / 3.5 tbsp): To thicken the sauce.
- Milk (400ml / 1¾ cups): For a creamy white sauce.
- Double cream (100ml / ½ cup): Adds richness to the sauce.
- Dijon mustard (1 tbsp): For a slight tang and depth of flavor.
- Fresh thyme (1 tsp): Optional, for added herbiness.
- Salt and pepper: To taste, for seasoning.
- Egg (1, beaten): For brushing the pastry to create a golden crust.
Equipment Needed
- Large frying pan or saucepan
- Wooden spoon
- Pie dish
- Knife and chopping board
- Pastry brush
Instructions to Make Mary Berry Chicken and Ham Pie
1. Prepare the Sauce:
- Melt the butter: In a large pan over medium heat, melt the butter until it’s foaming.
- Add the flour: Stir in the plain flour, cooking for 1-2 minutes to form a roux.
- Slowly add milk: Gradually pour in the milk, whisking continuously to avoid lumps. Continue cooking until the sauce thickens.
2. Add the Cream and Flavorings:
- Stir in the cream: Add the double cream to the sauce and whisk until smooth.
- Season: Stir in the Dijon mustard, salt, pepper, and fresh thyme (if using), adjusting to taste.
3. Combine the Chicken and Ham:
- Add chicken and ham: Stir the diced chicken and ham into the sauce, ensuring everything is evenly coated.
- Simmer briefly: Let the mixture simmer for a few minutes, then remove from the heat.
4. Assemble the Pie:
- Preheat the oven: Set the oven to 200°C (400°F).
- Fill the pie dish: Pour the chicken and ham filling into the pie dish, spreading it evenly.
- Top with puff pastry: Roll out the puff pastry to cover the pie. Trim any excess pastry and press the edges down to seal.
- Brush with egg wash: Brush the beaten egg over the pastry for a golden, shiny finish.
5. Bake the Pie:
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden and crisp.
- Cool slightly: Let the pie cool for a few minutes before serving.
What Goes Well With Mary Berry Chicken and Ham Pie
- Mashed potatoes: Creamy mashed potatoes are a perfect complement to the rich filling.
- Steamed green vegetables: Serve with peas, green beans, or broccoli for a balanced meal.
- Gravy: A light gravy or extra sauce makes the pie even more indulgent.
- Side salad: A simple green salad with a light vinaigrette adds freshness to the dish.
Expert Tips for Making the Best Mary Berry Chicken and Ham Pie
- Use leftover chicken and ham: This recipe is a great way to use up leftovers from a roast dinner.
- Don’t skip the egg wash: Brushing the pastry with beaten egg ensures a beautifully golden and crisp top.
- Let the pie rest before serving: Allow the pie to cool slightly before cutting to let the filling set and avoid a runny consistency.
- Season the sauce well: Taste the sauce before adding it to the pie, as the filling is the heart of the dish and should be well seasoned.
Easy Variations of Mary Berry Chicken and Ham Pie
- Vegetable addition: Add cooked vegetables like mushrooms, leeks, or peas to the filling for extra flavor and nutrition.
- Cheesy topping: Sprinkle some grated cheese on top of the filling before covering with pastry for an extra indulgent twist.
- Herb swap: Replace thyme with fresh parsley or tarragon for a different herb flavor.
- Shortcrust pastry: Use shortcrust pastry instead of puff pastry for a more traditional pie crust.
Best Practices to Store Mary Berry Chicken and Ham Pie
- Refrigerate leftovers: Store leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze for later: The pie can be frozen either before or after baking. Wrap tightly in cling film and foil, and freeze for up to 3 months. If freezing unbaked, bake from frozen, adding 10-15 minutes to the cooking time.
Best Practices to Reheat Mary Berry Chicken and Ham Pie
- Oven method: Reheat in the oven at 180°C (350°F) for 15-20 minutes, or until the filling is warmed through and the pastry is crisp.
- Microwave method: For quicker reheating, microwave individual slices, but note that the pastry may lose some crispiness.
How Can I Make Mary Berry Chicken and Ham Pie Healthier?
- Use light cream: Swap double cream for single cream or milk to reduce the fat content.
- Add more vegetables: Boost the nutritional value by adding extra vegetables like carrots, peas, or spinach to the filling.
- Use whole-wheat pastry: Opt for whole-wheat puff pastry for added fiber.
Nutrition Value (per serving):
- Calories: 500
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Protein: 20g
- Fiber: 3g
FAQs
Can I freeze Mary Berry Chicken and Ham Pie before baking?
Yes, you can freeze the pie before baking. Assemble the pie as instructed, then wrap it tightly in cling film and foil. Freeze for up to 3 months. When ready to bake, you can bake it from frozen, just add an additional 10-15 minutes to the baking time.
How do I prevent the pastry from becoming soggy in a chicken and ham pie?
To prevent a soggy pastry, ensure the filling has cooled slightly before adding it to the pastry. You can also brush the bottom layer of pastry with egg wash before adding the filling to help create a barrier.
Can I use shortcrust pastry instead of puff pastry for this pie?
Yes, shortcrust pastry can be used in place of puff pastry. It will give the pie a more traditional pie crust texture and is a great option if you prefer a denser, crumbly crust.
What vegetables can I add to Mary Berry Chicken and Ham Pie?
Common vegetables that work well in this pie include mushrooms, leeks, peas, and carrots. Simply cook or sauté them before adding to the chicken and ham mixture to ensure they are tender in the pie filling.
Final Words
Mary Berry’s Chicken and Ham Pie is a comforting, traditional dish that’s easy to make and packed with flavor. Whether you’re looking to use up leftover roast chicken or create a hearty meal from scratch, this pie is sure to please everyone at the table. Serve it with mashed potatoes and vegetables for a complete, satisfying meal!
More By British Baking Recipes
Print
Mary Berry Chicken and Ham Pie
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Chicken and Ham Pie is a traditional British savory pie filled with cooked chicken, ham, and a creamy white sauce. Encased in a crisp, buttery puff pastry, it’s a comforting meal that’s perfect for chilly evenings or family gatherings. The combination of tender chicken, salty ham, and smooth sauce makes it a hearty dish that’s satisfying for any occasion.
Ingredients
- Cooked chicken (400g / 14 oz): Diced, using leftover roast chicken or cooked chicken breasts.
- Cooked ham (200g / 7 oz): Diced, adding a salty, savory flavor.
- Puff pastry (1 sheet): Ready-made, for convenience and flakiness.
- Butter (50g / 3.5 tbsp): For making the sauce.
- Plain flour (50g / 3.5 tbsp): To thicken the sauce.
- Milk (400ml / 1¾ cups): For a creamy white sauce.
- Double cream (100ml / ½ cup): Adds richness to the sauce.
- Dijon mustard (1 tbsp): For a slight tang and depth of flavor.
- Fresh thyme (1 tsp): Optional, for added herbiness.
- Salt and pepper: To taste, for seasoning.
- Egg (1, beaten): For brushing the pastry to create a golden crust.
Instructions
1. Prepare the Sauce:
- Melt the butter: In a large pan over medium heat, melt the butter until it’s foaming.
- Add the flour: Stir in the plain flour, cooking for 1-2 minutes to form a roux.
- Slowly add milk: Gradually pour in the milk, whisking continuously to avoid lumps. Continue cooking until the sauce thickens.
2. Add the Cream and Flavorings:
- Stir in the cream: Add the double cream to the sauce and whisk until smooth.
- Season: Stir in the Dijon mustard, salt, pepper, and fresh thyme (if using), adjusting to taste.
3. Combine the Chicken and Ham:
- Add chicken and ham: Stir the diced chicken and ham into the sauce, ensuring everything is evenly coated.
- Simmer briefly: Let the mixture simmer for a few minutes, then remove from the heat.
4. Assemble the Pie:
- Preheat the oven: Set the oven to 200°C (400°F).
- Fill the pie dish: Pour the chicken and ham filling into the pie dish, spreading it evenly.
- Top with puff pastry: Roll out the puff pastry to cover the pie. Trim any excess pastry and press the edges down to seal.
- Brush with egg wash: Brush the beaten egg over the pastry for a golden, shiny finish.
5. Bake the Pie:
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden and crisp.
- Cool slightly: Let the pie cool for a few minutes before serving.
