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Savory Chicken and Ham Pie Recipe with Flaky Crust

A comforting, creamy pie packed with shredded chicken, chopped ham and a rich sauce. Using ready-rolled pastry and rotisserie chicken keeps the recipe quick while still feeling homemade.

A tall shot of the chicken and ham pie, with a slice taken out of it and a silver serving utensil in the filling where the piece was. In the top left corner of the image, there is a small black dish filled with ground pepper. To the right of that, there is a light brown bowl filled with steamed greens, next to that is a white bowl filled with cooked and seasoned new potatoes. On the right side of the image, there is a cream-coloured napkin tucked around the main pie dish. This is all set on a dark wooden background.

Nothing says autumn like a hearty pie. This chicken and ham pie pairs a creamy, savoury sauce with shredded chicken and salty ham for a filling family dinner. Using store-bought pastry and cooked chicken makes preparation straightforward without losing that homemade comfort.

If you have leftover shredded meat from a roast chicken, this is a great way to use it up. The whole family will likely come back for seconds.

Table of Contents

  • 📋 Ingredients
  • 📺 Watch how to make it
  • Pro Tip
  • 🍽️ What to serve it with
  • 🍲 More fantastic pie recipes
  • ? Frequently Asked Questions
  • Recipe card

📋 Ingredients

A wide, overhead shot of the ingredients for chicken and ham pie. The ingredients are laid out on a wooden cutting board, which is on top of a white marble surface. The ingredients are as follows: pastry, oil, unsalted butter, onion, flour, strong chicken stock, whole milk, lemon, dried thyme, black pepper, parmesan, shredded chicken, shredded ham, and an egg.

Shredded chicken – Use meat from a rotisserie chicken or leftover roast chicken for a mix of light and dark meat.

Shortcrust pastry – Ready-rolled shortcrust is a useful shortcut; defrost if frozen.

Strong chicken stock – Made from stock cubes or concentrated stock; about 300 ml (1 1/4 cups).

Fresh lemon juice – Juice of a lemon to brighten the sauce.

Cooked ham – Buy pre-chopped ham, use shredded ham hock or chop ham from a joint.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Blind-bake the base pastry to avoid a soggy bottom. While it bakes, prepare the filling.
  2. Soften the onion in oil and butter, stir in the flour, then gradually whisk in stock and milk until the sauce bubbles and thickens.
  3. Season the sauce, stir in parmesan, then add the shredded chicken and chopped ham. Combine and pour the filling into the blind-baked base.
  4. Top with the remaining pastry, brush with egg wash and bake until golden.
A tall, overhead shot of the chicken and ham pie. To the bottom left of the pie, there is a silver serving spoon set at an angle on the surface. In the top left corner of the image, there is a small white dish filled with sea salt flakes. To the right of that, there is a light brown bowl filled with steamed greens, next to that is a white bowl filled with cooked and seasoned new potatoes. On the right side of the image, there is a cream-coloured napkin tucked around the main pie dish. This is all set on a dark wooden background.

Pro Tip

Use pastry trimmings to cut small leaf shapes for decoration. Score them lightly, place on top before egg wash and bake for an attractive finish.

A tall, overhead shot of the chicken and ham pie, with a slice taken out of it and a silver serving utensil in the filling where the piece was. In the top left corner of the image, there is a small black dish filled with ground pepper. To the right of that, there is a light brown bowl filled with steamed greens, next to that is a white bowl filled with cooked and seasoned new potatoes. On the right side of the image, there is a cream-coloured napkin tucked around the main pie dish. This is all set on a dark wooden background.

This is a satisfying, warming dinner that’s perfect for family meals and colder evenings.

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🍽️ What to serve it with

  • Serve with quick steamed greens, a mixed vegetable medley or garlic green beans with parmesan.
  • Potato sides work well too — crispy smashed potatoes or oven/air-fryer chips are great choices.

The filling is generous and saucy, so be prepared — spooning the filling into portions often works best to keep plates neat.

A tall shot of a slice of chicken and ham pie on a white speckled plate served alongside a portion of steamed greens and seasoned new potatoes. In the top left of the background, you can see a white bowl filled with seasoned new potatoes. And in the top left of the background, you can the main dish of pie. This is all set out on a wooden surface and a black background.

🍲 More fantastic pie recipes

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? Frequently Asked Questions

Can I make it ahead?

Because the recipe uses cooked chicken, I don’t recommend fully cooking the pie ahead and reheating it later several times. If you must prepare in advance: blind bake and cool the pie base, make and cool the sauce, mix the chicken and ham into the cooled sauce and fill the base. Add the pastry lid, cover and refrigerate for up to 24 hours. Remove from the fridge about two hours before baking to take the chill off, brush with egg and bake at 200°C/400°F (fan) for 35–45 minutes until piping hot through the centre. If the pastry is browning too fast, cover with foil for the last 15 minutes.

Can I freeze it?

I don’t recommend freezing this pie because it uses cooked chicken that would be reheated more than once. For a freezer-friendly alternative, try a chicken and mushroom pie designed for freezing.

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A square, overhead shot of the chicken and ham pie, with a slice taken out of it and a silver serving utensil in the filling where the piece was. In the top left corner of the image, there is a small white dish filled with sea salt flakes. To the right of that, there is a light brown bowl filled with steamed greens. In the right side of the image, there is a cream-coloured napkin tucked around the main pie dish. This is all set on a dark wooden background.

Chicken and Ham Pie Recipe

A comforting, creamy pie filled with shredded chicken, chopped ham and a rich sauce. Rotisserie chicken makes it quick to prepare.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6
Course: Dinner
Cuisine: British

Ingredients

  • 2 x 320 g (2 x 11oz) rolls ready-rolled shortcrust pastry (thawed if frozen)
  • 1 tbsp oil
  • 45 g (3 tbsp) unsalted butter
  • 1 onion, peeled and finely chopped
  • 4 tbsp plain (all-purpose) flour
  • 300 ml (1 1/4 cups) strong chicken stock (eg 2 stock cubes dissolved)
  • 300 ml (1 1/4 cups) whole (full-fat) milk
  • 2 tbsp fresh lemon juice (approx. juice of one lemon)
  • 1/2 tsp dried thyme or 1 tbsp finely chopped fresh thyme
  • 1/2 tsp black pepper
  • 50 g (1/2 packed cup) grated parmesan
  • 300 g (10.5 oz) cooked shredded chicken
  • 200 g (7 oz) cooked ham, chopped into small chunks
  • 1 egg, lightly whisked for egg wash

Instructions

Blind Bake

  • Preheat the oven to 200°C/400°F (fan).
  • Line a 22.5 cm (9″) deep pie dish with one pastry sheet, trimming with a 1 cm overhang. Prick the base with a fork and line with baking parchment.
  • Fill with baking beans (or dried beans/uncooked rice) and blind-bake for 10 minutes. Remove, cool slightly and lift out the beans and paper.

The Pie Filling

  • Heat the oil and butter in a large saucepan over medium heat until the butter melts.
  • Add the chopped onion and cook, stirring, for 5–6 minutes until soft.
  • Stir in the flour to coat the onion and cook for 1 minute.
  • Whisk in the stock a little at a time to avoid lumps, then add the milk and continue to stir until the sauce thickens and begins to bubble.
  • Stir in the lemon juice, thyme, black pepper and parmesan.
  • Add the shredded chicken and chopped ham, stir to combine, then remove from the heat.

Bake the Pie

  • Fill the blind-baked pie base with the chicken and ham mixture.
  • Brush the pastry edges with egg wash, top with the remaining pastry and seal the edges. Trim any excess pastry and use trimmings for decorations if desired.
  • Brush the top with more egg wash and pierce a couple of small vents in the lid.
  • Bake at 200°C/400°F (fan) for 20–25 minutes until the pastry is golden. If the top browns too quickly, cover with foil for the last 10–15 minutes.
  • Because the filling is saucy, slice the lid into portions and spoon the filling onto plates, then replace the pastry lid if you prefer presentation to be kept intact.

Notes

Nutritional information is approximate per serving, based on 6 servings. If serving 4, multiply nutritional values by 1.5.

Nutrition

Calories: 456 kcal |
Carbohydrates: 39 g |
Protein: 28 g |
Fat: 21 g |
Saturated Fat: 8 g |
Fiber: 2 g

Nutrition information is automatically calculated and should be used as an approximation.

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