Mary Berry Recipes

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Oh, there's nothing quite like a beautifully baked pie, is there? And this Classic Chicken and Ham Pie is one of my absolute favourites, a proper comforting dish that always brings a smile to faces around the table. It's the sort of meal that speaks of home, of warmth, and of good, honest cooking. I've been making versions of this pie for decades, and it remains a steadfast go-to for a satisfying family supper.

What I adore about this pie is its wonderful balance. You have the tender pieces of chicken, the savoury notes of ham, all enveloped in a rich, creamy sauce, perhaps with a touch of leek or mushroom for that extra layer of flavour. And then, of course, there's the pastry! A golden, crisp topping and a sturdy base, holding all that deliciousness together. It truly is a triumph of British baking, a dish that feels both special and wonderfully achievable for the home cook.

So, roll up your sleeves, my dears, and let's create something truly splendid. This recipe is designed to guide you to a pie that is not only delicious but also a joy to make. You'll find it's a wonderfully rewarding experience, and the aroma filling your kitchen as it bakes will be simply divine. Let's get started on this classic, shall we?

Why You'll Love This Recipe

The combination of tender chicken and savoury ham in a creamy sauce creates a truly comforting and satisfying filling.
Using a good quality pastry (whether homemade or shop-bought) ensures a golden, flaky crust that perfectly complements the rich interior.
It's a wonderfully versatile dish, perfect for a relaxed family dinner, yet elegant enough to serve to guests.

Ingredients

FOR THE SHORTCRUST PASTRY:
300g (10½oz) plain flour, plus extra for dusting
75g (2¾oz) cold butter, cut into cubes
75g (2¾oz) cold lard (or vegetarian suet), cut into cubes
Pinch of salt
About 4-5 tbsp cold water
1 egg, beaten, for egg wash
FOR THE FILLING:
2 tbsp olive oil
2 large chicken breasts, about 400g (14oz total), diced
150g (5½oz) cooked ham, diced
1 leek, trimmed and thinly sliced
100g (3½oz) chestnut mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
400ml (14fl oz) chicken stock
100ml (3½fl oz) milk or single cream
1 tbsp Dijon mustard
2 tbsp freshly chopped parsley
Salt and freshly ground black pepper

Equipment Needed

Large mixing bowl • Rolling pin • 20cm (8-inch) pie dish • Large frying pan • Whisk • Measuring spoons and cups • Sharp knife

Step-by-Step Instructions

Begin by making the shortcrust pastry. Sift the flour and salt into a large bowl. Add the cold butter and lard. Using your fingertips, rub the fats into the flour until the mixture resembles fine breadcrumbs. Be quick and light-handed to prevent the butter from warming too much.
Gradually add the cold water, a tablespoon at a time, mixing with a knife until the dough comes together. Bring it together with your hands, then gently knead for just a few seconds until smooth. Wrap in cling film and chill in the refrigerator for at least 30 minutes.
While the pastry chills, prepare the filling. Heat the olive oil in a large frying pan over a medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned and almost cooked through. Remove the chicken from the pan and set aside.
Add the sliced leek and mushrooms to the same pan (add a little more oil if needed). Cook gently for 5-7 minutes until softened. Remove from the pan and set aside with the chicken.
In the same pan, melt the butter over a medium heat. Stir in the plain flour and cook for 1-2 minutes, stirring constantly, to make a roux. Gradually whisk in the chicken stock, a little at a time, ensuring there are no lumps. Continue to whisk until the sauce thickens and is smooth.
Stir in the milk or cream and the Dijon mustard. Bring to a gentle simmer, then remove from the heat. Stir in the cooked chicken, ham, leeks, mushrooms, and chopped parsley. Season generously with salt and freshly ground black pepper. Allow the filling to cool completely; this is crucial for preventing a soggy bottom!
Preheat your oven to 190°C (170°C fan/Gas Mark 5). Lightly grease a 20cm (8-inch) pie dish.
Divide the chilled pastry into two portions, roughly two-thirds for the base and one-third for the lid. On a lightly floured surface, roll out the larger piece of pastry to a circle large enough to line your pie dish, with a slight overhang. Carefully transfer the pastry to the dish.
Spoon the cooled filling into the pastry-lined dish, ensuring it's evenly distributed.
Roll out the remaining pastry for the lid. Dampen the edges of the base pastry with a little water. Place the pastry lid over the filling, pressing down firmly around the edges to seal. Trim off any excess pastry and crimp the edges decoratively with your fingers or a fork.
Make a small hole or cut a few slits in the centre of the pie lid to allow steam to escape. Brush the top of the pie with the beaten egg wash for a beautiful golden finish.
Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is bubbling hot. If the crust starts to brown too quickly, you can cover it loosely with foil.
Remove from the oven and let the pie rest for 5-10 minutes before serving. This allows the filling to set slightly and makes for easier slicing. Serve warm and enjoy!

Perfect Substitutions

Shortcrust pastry -> Shop-bought puff pastry for a quicker option, or use ready-made shortcrust pastry.
Leek -> A finely chopped onion or a couple of spring onions.
Chestnut mushrooms -> Button mushrooms or a handful of frozen peas added at the end.
Single cream -> Full-fat milk or a splash of white wine for extra flavour in the sauce.
Lard -> Use all butter for the pastry, or a vegetarian block fat.

Serving Suggestions

This magnificent pie is wonderfully substantial on its own, but it truly shines when served alongside some simple, seasonal vegetables. A vibrant green salad with a light vinaigrette would offer a lovely fresh contrast, or perhaps some steamed green beans and buttered new potatoes. For a touch of heartiness, a spoonful of creamy mashed potatoes would be simply divine. If you enjoyed this, you might also love our Classic Creamy Fish Pie with a Golden Potato Topping and Classic Homity Pie.

How to Store \u0026 Reheat

Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices on a baking tray and warm in a preheated oven at 160°C (140°C fan/Gas Mark 3) for about 15-20 minutes, or until heated through. Alternatively, microwave individual portions, though the pastry won't be as crisp. The unbaked pie can be assembled, covered well, and refrigerated for up to 24 hours before baking. The baked pie can also be frozen whole or in slices for up to 3 months. Thaw completely in the refrigerator before reheating as above.

Mary's Secrets to Success

My dears, for a truly excellent pie, remember these little secrets: 1. Don't overwork your pastry; a light touch is key for tenderness. 2. Always ensure your filling is cool before it meets the pastry – this is vital for avoiding a soggy bottom. 3. Taste and season your filling generously; a well-seasoned sauce makes all the difference. 4. And finally, don't be afraid to make a little hole in the top for the steam to escape – it helps keep your pastry crisp and prevents it from collapsing. Happy baking!

Frequently Asked Questions

Can I use shop-bought pastry for this pie?

Absolutely, my dear! Using good quality shop-bought shortcrust or even puff pastry is a perfectly acceptable shortcut if you're short on time. It will still yield a wonderfully delicious pie, so don't hesitate to use it.

How can I prevent a soggy bottom on my pie?

Ah, the dreaded soggy bottom! The key here is twofold: ensure your filling is completely cooled before spooning it into the pastry case. A warm filling will steam the base. Secondly, you can 'blind bake' the base pastry for about 10-15 minutes before adding the filling. This helps to create a protective barrier.

Can I make this pie ahead of time?

Indeed you can! You can prepare the filling a day in advance and keep it refrigerated. The assembled, unbaked pie can also be covered and kept in the fridge for up to 24 hours. Just remember to allow it to come closer to room temperature before baking, and you might need an extra 5-10 minutes in the oven.

What other vegetables could I add to the filling?

This pie is wonderfully adaptable! Feel free to add other lovely vegetables such as finely diced carrots, a handful of sweet garden peas, or even some asparagus tips for a touch of spring. Just ensure they are cooked until tender before adding them to the sauce.

What's the secret to a beautifully golden, crisp crust?

For that perfectly golden, appealing crust, a good egg wash is your best friend! Brush the top of the pie generously with a beaten egg just before it goes into the oven. Also, make sure your oven is at the correct temperature; too low and the pastry won't brown, too high and it might burn before the filling is hot.