Chicken and Ham Pie
This chicken ham pie recipe is the ultimate British comfort food - part Christmas centrepiece, part pub classic, but 100% savoury satisfaction.
Related Recipes
Ingredients
Method
2) In a food processor mince a third of the chicken thighs, a third of the ham and a pinch of salt. In a large bowl mix the processed meat with the chopped onions, cranberries, chestnuts and parsley and season.
3) Slice the ham into slices roughly 3cm thick. Put the chicken thighs between 2 sheets of clingfilm and batter them out with a rolling pin till roughly the same thickness as the ham.
4) Pre-heat the oven to 175°C/gas mark 6.
5) Mix the flour and salt in a bowl and make a well in the centre. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Leave the pastry for 5 minutes if too hot to handle.
6) Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a lined grease proofed baking tray.
7) Take two thirds of the dough and on a lightly floured table, roll it into a circle so it is large enough to line the pie ring and overlap the edge. Roll and place the pastry into the flan ring, carefully press into the corners and allow it to just hang over the edge. Roll the remaining pastry into a circle for the lid.
8) Cover the bottom of the pie with a layer of ham and season, then a layer of chicken and season again. Next add a thick layer of cranberry and chestnut mixture pushing down firmly. Finish the filling with a layer of ham and finally a layer of chicken remembering to season each layer.
9) Brush the pie edges with egg wash and place the lid on top. Trim the edges of the pastry with a knife and pinch the base and top pastry edges together with your thumb to crimp the pie and create a seal.
10) Brush the top of the pie all over with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Once the pie is cold refrigerate for 2-3 hours.
11) Now for the jelly, soak the gelatine leaves in cold water until they soften and squeeze out any water. Heat about a third of the chicken stock in a saucepan and stir in the gelatine until it's dissolved then stir into the rest of the stock. Leave to cool but do not let it set.
12) Once the pie is cold, check around the pastry for any holes and fill them with softened butter so that the jelly doesn't escape. Pour the stock into the round hole in the top of the pastry until the pie is filled. Cool in fridge until jelly is set.
This traditional ham and chicken pie means flaky, hearty, year-round joy!
If you’re looking for one of the truly great pies, you’re in the right place! Our traditional chicken and ham pie recipe brings together chicken thighs, home-cooked ham, and sweet and savoury extras to deliver classic British cooking.
Inside is an indulgent filling - chunks of roast chicken and ham in a rich stock jelly made with butter, onion, gelatine, and a touch of seasoning. Fresh parsley gives a herby kick, while the cranberries and cooked chestnuts bring sweetness. Feeling creative? Try adding a few sage leaves, or swap cranberries for chopped dried apricots. But this chicken ham pie recipe is nothing without its iconic hot water crust pastry. It holds up to hearty fillings and is timelessly traditional.
Whether it’s centre stage on a Christmas buffet, beside a pint on a pub table, or sliced with a dollop of piccalilli for a picnic, this chicken and ham pie recipe is heritage cooking at its best, and the definition of rustic luxury.
Our ham and chicken pie recipe is a tried-and-tested classic, and if you’re looking for more iconic pastry perfection, how about superstar chef Tom Kerridge’s steak and ale pie, a sweet and savoury black pudding and pear pie, or a mouthwatering meat and potato pie!
