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