This Chicken and Ham Pie is total comfort food, but SO easy to make. A great way to use up leftover chicken and ham, this puff pastry topped pie takes just 10 minutes to prep and then less than 30 minutes in the oven. A creamy ham and chicken pie, with plenty of vegetables, that the whole family will love. Winner!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Finding a meal that your whole family enjoys, is easy, and can be packed with vegetables can feel a bit like finding a unicorn at times! But this chicken and ham pie recipe ticks all the boxes. Chicken, ham, leek and sweetcorn in an easy creamy sauce, topped with flaky puff pastry. Delicious!
We used leftover roast chicken and ham to make this a really simple chicken ham pie, but you could air fry or fry up some chicken fresh if you didn't have any leftovers.
If you have never made a pie before, this recipe is a great place to start as it couldn't be easier. There is no pie base here and no pastry styling skills needed. Just mix all the filling ingredients together in a baking dish, throw the pastry on top and brush with egg.
Looking for some more comforting pie recipes? Why not try our delicious Cheesy Vegetable Pie, comforting Cumberland Pie or classic Sausage and Mash Pie.
Jump to:
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - We used leftovers from our Slow Cooker Chicken Breast recipe. You can use leftovers from a roast chicken too. Alternatively you can fry up some chicken breasts to use in this if you don't have leftovers.
- Ham - We used leftovers from our Honey Roast Ham. You need thick chunks of ham, so if you are buying store bought ham then look out for that. Wafer thin ham will just be lost in this recipe, but could be used if that's all you had.
- Sweetcorn You could add some frozen peas at the same time.
- Crème Fraîche -We used reduced fat to make it a bit lighter. You could use cream instead. Make sure the crème fraîche has been left out of the fridge for 10 minutes before using, so that it doesn't curdle.
- Stock - Chicken stock adds a lovely rich flavour to the sauce. You could add vegetable stock if you prefer.
- Pastry - Use store-bought puff pastry to make this a super easy recipe. You could use shortcrust pastry if you prefer.
Chicken and Ham Pie Variations
Creamy sauce - Although we used crème fraîche, you could use cream or even a bechemal sauce.
Vegetables - The great thing about this pie is that almost any vegetables go. Keep them to quick cooking vegetables like spinach, broccoli, peas or mushrooms. You could add something like carrots, but they would need to be softened first.
Meat - Chicken and ham are the stars of the show here, but they could easily be swapped for leftover turkey from Christmas and cooked chopped bacon.
How To Make Chicken and Ham Pie
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Heat the oil in a large pan over a medium heat and add the leeks and shallot.
Cook for 3 minutes, to soften.
- Step 2: Add the flour and mix it in.
- Step 3: Add a small amount of stock (approx. 2 tablespoons) and mix in.
- Step 4: Add the remaining stock and heat for a further 2 minutes.
- Step 5: Add the chicken, ham, sweetcorn, crème fraîche, mustard, salt and pepper.
Give it all a really good stir.
- Step 6: Transfer to a baking dish. Allow to cool for 5 minutes.
- Step 7: Place the puff pastry over the top and tuck the pasty edge in, to form a crust.
Whisk the egg and brush it over the pastry.
- Step 8: Bake for 25 minutes until the pastry is golden brown.
Serving Suggestions
This chicken and ham leek pie really has everything in it already, so you don't need to serve it with anything.
However, if you wanted to make it go further and have some sides along with it, then why not try our Slow Cooker Mashed Potatoes and Roasted Tenderstem Broccoli.
Dannii's Top Tips
- If adding broccoli or cauliflower to this chicken and ham pie, then the florets need to be cut into small pieces so that they cook quickly.
- If your sauce it quite runny, then simmer the mixture for a minute or two extra before putting it in a baking dish.
- You can just add the sheet of puff pastry on top of this ham and chicken pie, however if there is a little excess pastry leftover, then you can cut out some little flower shapes to put on top to make it more decorative.
- Make sure to make a couple of little cuts in the pastry to let the steam escape.
- You can add some fresh chopped parsley for extra flavour.
Frequently Asked Questions
This needs to be eaten straight away, as it uses leftovers and they would be reheated when cooking. If you are cooking the chicken from fresh for this recipe, then it can be stored in an airtight container in the fridge for up to 3 days and then reheated in the oven.
It's important to let the filling mixture cool for 5 minutes in the baking dish before putting the pastry on top. If the filling it too hot, then the steam will heat the pastry from underneath and it will go soggy.
More Leftovers Recipes
If you've tried this chicken and ham pie recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Chicken and Ham Pie
Ingredients
- 1 teaspoon of Olive oil
- 400 g (14 oz) of Leftover cooked chicken
- 100 g (3.5 oz) of Ham - diced
- 50 g (0.5 cups) of Plain flour
- 1 Shallot - large, diced
- 1 Leek - sliced
- 160 g (1 cups) of Sweetcorn
- 300 ml (1.25 cups) of Reduced fat crème fraîche
- 200 ml (0.75 cups) of Chicken stock
- 1 tablespoon of Dijon mustard
- 1 pinch of Fine sea salt
- 1 pinch of Ground black pepper
- 320 g (11 oz) of Puff pastry
- 1 Egg - whisked
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Heat 1 tsp of Olive oil over a medium heat and add 1 Leek and 1 Shallot. Cook for 3 minutes, to soften.
- Add 50 g of Plain flour and mix it in.
- From the 200 ml of Chicken stock stock, add around 2 tablespoons and mix in.
- Add the remaining stock and heat for a further 2 minutes.
- Add 400 g of Leftover cooked chicken, 100 g of Ham, 160 g of Sweetcorn, 300 ml of Reduced fat crème fraîche, 1 tbsp of Dijon mustard, 1 pinch of Fine sea salt and 1 pinch of Ground black pepper. Give it all a really good mix.
- Transfer to a baking dish. Allow to cool for 5 minutes.
- Place 320 g of Puff pastry over the top and tuck the edges in to form a crust. Whisk 1 Egg and brush it over the pastry.
- Cook for 25 minutes until the pastry is golden brown.
Recipe Tips
- If adding broccoli or cauliflower to this chicken and ham pie, then the florets need to be cut into small pieces so that they cook quickly.
- If your sauce it quite runny, then simmer the mixture for a minute or two extra before putting it in a baking dish.
- You can just add the sheet of puff pastry on top of this ham and chicken pie, however if there is a little excess pastry leftover, then you can cut out some little flower shapes to put on top to make it more decorative.
- Make sure to make a couple of little cuts in the pastry to let the steam escape.
- You can add some fresh chopped parsley for extra flavour.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Gloria says
This is fast becoming one of our favourite recipes for leftover chicken or Turkey. Made it for the first time last Christmas, have used & adapted the recipe during the year & made again this Christmas with leftover Turkey & Gammon. Love the combinations of the crème fraiche & the Dijon mustard
Sarah says
Overall this was a yummy recipe, which my often fussy 10yr old loved and sometimes fussy 7yr old made a good effort with. I used a little butter when cooking the leeks as I love the flavour, and I only added 1tsp of mustard which was enough for us. Loved the idea of adding some shapes to the top so covered ours in love hearts - definitely enticed the girls to try it! Thanks for the recipe!