Chicken and Ham Pie

How to Make Chicken and Ham Pie– Step-by-Step Instructions

Detailed, simple-to-follow directions and measurements can be found in the recipe card at the bottom of this article.

Step One

Melt a tablespoon of butter in a large, non-stick, flameproof dish or pan over medium heat on the hob. 

Step Two

Add the chicken and cook for 5 minutes, stirring regularly, until it turns golden. You don’t have to cook it all the way through—browning the outer surfaces is enough. 

Step Three

Stir in the onions and fry for another 5 minutes, making sure to stir often. 

Step Four

Pour in the stock, cream, mustard, tarragon, and a generous pinch of black pepper. 

Step Five

Let it simmer for 20 minutes, stirring from time to time, until the sauce becomes nicely thick. If it still looks a bit runny, simmer for a little longer. 

Step Six

Add the ham and peas, then mix thoroughly. 

Step Seven

Continue cooking for 5 minutes, stirring occasionally. 

Step Eight

Take it off the heat while you get the pastry ready. It will thicken as it cools. Your pastry instructions may note that the pie filling works better when cool, but letting it sit while you prepare the pastry is perfectly fine—it doesn’t need to be cold. 

Step Nine

On a lightly floured surface, roll out the pastry into two squares. Make one large enough to line the base and sides of the tin, with a little overhang. The second should be big enough to cover the top.

Step Ten

Warm the oven to 180 degrees C (fan-assisted) and grease the base and sides of your baking tin with butter or margarine. 

Step Eleven

Place the bigger pastry square into the tin and press it into the base and up the sides, leaving the overhang. If you notice any splits, tear off a small piece from the overhang and patch it—everything will be hidden inside, so it doesn’t have to look tidy. 

Step Twelve

Spoon in the pie filling, bringing it up to the top if you can. It’s even better when it mounds slightly. 

Step Thirteen

Gently lay the pastry lid over the top.

Step Fourteen

Seal the edges and the overhanging sections together by pinching firmly around the rim of the tin with your fingers.

Step Fifteen

Cut away any extra pastry by carefully drawing a sharp knife along the outer edge of the tin. 

Step Sixteen

Crack an egg into a small bowl and beat it. 

Step Seventeen

Using a pastry brush, coat the beaten egg generously over the top of the pie.

Step Eighteen

With a knife, poke two holes through to the center of the pastry. 

Step Nineteen

Put it into the preheated oven and bake for 30 minutes, or until deeply golden. You should see the sauce bubbling up through the holes. 

Step Twenty 

Take it out of the oven and allow it to rest for a few minutes before serving carefully.