This chicken and ham pie has a golden, buttery shortcrust pastry that shatters lightly at the fork, revealing a creamy, herb-flecked filling with tender chunks of chicken and soft, smoky ham. The sauce inside is thick and velvety, coating every piece of meat without becoming stodgy or heavy. It is the kind of pie that holds its shape beautifully when sliced and smells deeply savoury as it comes out of the oven.

What sets this version apart is its straightforward method and reliable results. The pastry comes together quickly without any specialist equipment, and the filling uses simple, easy-to-find ingredients. It suits a relaxed Sunday dinner just as well as a midweek meal planned ahead. From start to finish, it is ready in around 1 hour 30 minutes.

Ingredients

For the shortcrust pastry

300g plain flour
150g cold unsalted butter, cut into small cubes
1 medium egg yolk
3 to 4 tablespoons cold water
A pinch of fine salt

For the filling

400g cooked chicken breast or thigh meat, cut into roughly 2cm chunks
200g cooked ham, torn or cut into pieces
1 medium onion, finely chopped
2 medium carrots, peeled and cut into small dice
2 sticks of celery, thinly sliced
30g unsalted butter
30g plain flour
350ml whole milk
150ml chicken stock
1 teaspoon Dijon mustard
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Salt and white pepper to taste

To finish

1 medium egg, beaten, for glazing

How to Make Mary Berry Chicken And Ham Pie

Make the pastry: Tip the flour, salt, and cold butter into a large bowl and rub together with your fingertips until the mixture resembles coarse, sandy breadcrumbs with a few larger butter flakes still visible. Add the egg yolk and cold water one tablespoon at a time, mixing with a table knife until the dough just starts to clump together. Do not overwork it or the pastry will turn tough rather than short and tender. Shape into a flat disc, wrap in cling film, and chill in the fridge for at least 30 minutes.
Sweat the vegetables: Melt the butter in a medium saucepan over a low to medium heat. Add the onion, carrots, and celery and cook gently for 8 to 10 minutes, stirring occasionally, until the vegetables have softened but not coloured. Keeping the heat low here ensures the onion turns sweet and translucent rather than catching and turning bitter.
Build the sauce: Stir the flour into the softened vegetables and cook for 1 to 2 minutes, stirring constantly. Gradually pour in the milk and chicken stock, adding a splash at a time and stirring well between each addition to keep the sauce smooth and lump-free. Increase the heat slightly and continue to stir until the sauce thickens enough to coat the back of a spoon.
Season the filling: Stir in the Dijon mustard, thyme, salt, and white pepper. Add the cooked chicken and ham pieces and fold them gently through the sauce until everything is evenly coated. Taste and adjust the seasoning if needed, then set aside to cool for at least 15 minutes before assembling the pie. A warm filling will cause the pastry base to soften and lose its structure.
Preheat and prepare the dish: Set the oven to 190°C (170°C fan, Gas Mark 5). Lightly butter a deep 23cm pie dish or a similar-sized ovenproof dish. If the dish has a lip, this will help the pastry lid adhere properly and seal in the filling.
Line the dish and add the filling: Divide the chilled pastry into two pieces, one slightly larger than the other. Roll the larger piece out on a lightly floured surface to a circle about 3mm thick and large enough to line the base and sides of the dish with a little overhang. Carefully lift the pastry into the dish, pressing it gently into the edges. Spoon the cooled filling into the lined dish and spread it level.
Add the pastry lid and seal: Roll out the remaining pastry to fit the top of the pie. Brush the pastry rim with a little beaten egg, then lay the pastry lid over the filling and press the edges together firmly. Trim away any excess pastry with a sharp knife, then crimp the edges with a fork or pinch with your fingers. Cut one or two small slits in the centre of the lid to allow steam to escape and prevent the pastry from puffing and splitting unevenly.
Glaze and bake: Brush the top of the pie evenly with beaten egg to give it a deep, burnished golden finish. Place on the middle shelf of the preheated oven and bake for 35 to 40 minutes, until the pastry is a rich, even golden brown and the filling is bubbling through the steam vents. Leave to rest for 5 minutes before cutting and serving.

Tips for the Best Chicken and Ham Pie

Why is my pie sauce too thin and runny when I cut into it?

The filling was most likely too warm when it went into the pastry case. A warm sauce continues to loosen as it sits. Always allow the filling to cool until it is barely warm to the touch before assembling, and make sure the flour was fully cooked out in the pan before the liquid was added.

Why is the base of my pie soggy instead of crisp?

A soggy base usually means the filling was too wet or too warm when it went in. Blind baking the pastry base for 10 minutes before adding the filling will help create a firmer, drier base that holds up to the sauce without becoming soft.

How do I stop my pastry lid from shrinking away from the edges during baking?

Pastry shrinks when it has not been rested long enough after rolling. Once the lid is rolled and placed over the pie, press the edges firmly and then refrigerate the assembled pie for 10 to 15 minutes before it goes into the oven. This relaxes the gluten and keeps the pastry in place.

Why does my pastry crack when I roll it out?

Cracking usually means the pastry is too cold or too dry. Let it sit at room temperature for 5 minutes before rolling and, if it continues to crack, press the edges back together and work quickly, as the warmth of your hands will help it become more pliable.

Why is the pastry top golden on the outside but pale and undercooked underneath?

This happens when the oven shelf is positioned too high. Move the pie to a lower shelf for the final 10 to 15 minutes of baking, or place the dish directly on a preheated baking tray from the start, which conducts heat directly into the base and helps it cook through more evenly.

Serving Suggestions

Serve in generous wedges with a pile of buttery mashed potato alongside to soak up any sauce that escapes from the pie.
Pair with steamed green beans or tender-stem broccoli for a clean, fresh contrast to the rich, creamy filling.
Spoon a ladle of extra chicken gravy over the top if the pie is being served as a centrepiece for a Sunday dinner.
Serve with a simple dressed green salad for a lighter weekday meal, using the pie as the main focus without heavy sides.
Cut into smaller squares and serve at room temperature as part of a spread for an informal gathering or picnic.

Storage

Room Temperature

Once cooled, the pie can be kept in an airtight container at room temperature for up to 1 day.

Refrigerator

Store the pie covered loosely with foil or in a lidded container in the fridge for up to 3 days. To reheat, place in an oven at 180°C (160°C fan) for 20 to 25 minutes until the filling is piping hot throughout, and bring the pie closer to room temperature before reheating so the pastry warms evenly without over-browning on top.

Freezing

The fully baked and cooled pie can be wrapped tightly in a double layer of cling film, then a layer of foil, and frozen for up to 2 months. Defrost overnight in the fridge and reheat in the oven at 180°C (160°C fan) for 25 to 30 minutes until heated through completely.

Nutrition

Calories: 520 kcal
Carbohydrates: 38g
Protein: 30g
Fat: 26g
Saturated Fat: 14g
Sodium: 620mg

Nutrition values are estimates based on average ingredients and may vary depending on the specific products used and the size of each serving.

FAQs

Can I use raw chicken instead of cooked chicken in this pie?

Yes, but raw chicken must be fully cooked before being added to the sauce. Dice it into small pieces and cook it in the pan with the vegetables until there is no pink remaining, then proceed with the sauce as normal. Using pre-cooked leftover chicken or rotisserie chicken saves time and works particularly well here.

Can I make the chicken and ham pie filling ahead of time?

The filling can be made up to 24 hours in advance and stored covered in the fridge. Keep it separate from the pastry until you are ready to assemble. Cold filling actually goes into the pastry case better, as it is firmer and less likely to make the base soft before baking.

Can I use ready-made shortcrust pastry instead of homemade?

Ready-made shortcrust pastry works well in this recipe and cuts the preparation time considerably. A standard 500g block of chilled shortcrust pastry from the supermarket is enough to line and top a 23cm pie dish. The texture will be slightly less buttery than homemade but still gives a good, flaky finish.

What size pie dish works best for this recipe?

A deep 23cm round pie dish or an equivalent oval dish with a capacity of around 1.5 litres gives the best result. A shallower dish will leave you with too much pastry relative to filling, and the filling depth is part of what makes the pie satisfying to serve and eat.

Can I add vegetables to the filling to make it go further?

Frozen peas, small pieces of leek, or lightly cooked mushrooms all work well stirred into the cooled filling before assembly. Add them directly without pre-cooking if using frozen peas, as they will heat through during baking. Avoid vegetables with a high water content, such as courgette, as they can make the sauce too thin.

Conclusion

This Mary Berry chicken and ham pie recipe produces a satisfying, well-balanced pie with a crisp golden pastry crust and a thick, flavoursome filling that holds together cleanly when sliced. The method is broken into manageable stages, making it straightforward even for those making a pastry-topped pie for the first time. This recipe makes approximately 6 generous portions.

Whether it is being served as a relaxed family dinner or made ahead for a gathering, this pie delivers reliable, crowd-pleasing results every time. If you have tried it, leave a comment below to share how it turned out, and feel free to share it with anyone who loves a proper homemade pie. If you enjoyed this, you might also like the Mary Berry chicken and bacon pie recipe for another classic, comforting pastry supper.