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This Chicken and Ham Pie recipe is all made in ONE PAN – what?! 🤯 A family favourite, made ridiculously simple.
If you’ve never attempted a pie before, this is your sign. No tricky sauce, quick mix, golden puff pastry. Ultimate comfort food incoming.
This pie is a bit different. It’s a sort of ‘instant’ recipe not usually found in pie-making methods.
Everything is thrown in together, baked for a while, then a (very) quick sauce and crust topping are added and it’s back in the oven to take care of itself.
Is the sauce as good as a regular white or béchamel sauce you might find in a full method pie? Honestly, maybe not, BUT it is still totally delicious.
It might not be quite as thick, but this recipe is all about taking the easy option for a midweek win.
Let’s say… a 10% hit on quality but 100% easier to make! I’m saying worth it – let me know what you think!
Why you’ll love this homemade Chicken and Ham Pie recipe
⭐️ Unbelievably easy!
⭐️ No faff or complicated ingredients
⭐️ Hearty, comforting and delicious
About this All-in-One Pie
The aim with this pie recipe is ultimate simplicity. We’re cutting corners and simplifying, without compromising the flavour.
To make this dish, all you have to do is bake the filling ingredients together (even the chicken), then add the instant, uncooked ‘sauce’ and ready-made pastry top.
The one thing I’d say this recipe isn’t ideal for is batch cooking or making in advance for the freezer, as uncooked dairy doesn’t freeze very well.
If you’re wanting to do a prep-ahead pie, try making my Easy Chicken Pie recipe instead, as this is more suited to freezing.
Chicken and Ham Pie Ingredients Notes
- Chicken breast – You’ll need about 4, chopped into bitesized pieces
- Onion and garlic – You can use fresh or frozen for this
- Broccoli – These will need to be very small florets
- Oil – I use sunflower but anything other than extra virgin is OK
- Cornflour – This is for thickening up the sauce a little
- Chicken stock – Made with a cube is absolutely fine, your choice
- Ham – Go for nice chunky cooked ham, or use a ham you’ve cooked yourself
- Puff pastry sheet – Ready bought is great for this recipe
- Egg – For brushing over your crust to make it golden and crispy
How to make Chicken and Ham Pie
1. Put the chunks of chicken, onion, garlic and broccoli into a pie dish. Coat with oil and bake as per the recipe below.
2. Make the ‘sauce’ by mixing some stock to the cornflour. It’s important to follow this method of making a paste so you get no lumps. Add the rest of the stock, cream, mustard, salt and pepper together.
3. Remove the pie dish, add the ham and pour over the sauce.
4. Carefully top with pastry, brush with beaten egg, prick some holes, and return to the oven (timings in the recipe below).
Hint: You will need to work quickly when adding your top crust as the pan will be hot straight out of the oven, otherwise you might find the pastry melts.
Filling Substitutions
- Leeks – You could try adding leeks when you add the broccoli and ham for extra flavour
- Peas – You could use these instead of broccoli if you prefer
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days.
Can you reheat Chicken and Ham Pie? Yes. Reheat fully in the microwave or oven before serving.
Can you freeze Chicken and Ham Pie? Honestly, this recipe doesn’t freeze particularly well. You can freeze cooked leftovers rather than waste them (I would!) but the pastry will be a little soggy and less than perfect when it’s reheated.
A quick leftovers lunch rather than an impressive family dinner when reheated I guess?
Top tips
Broccoli
Make sure you cut the florets quite small so they cook through. Aim for a similar size to the chicken pieces (or smaller).
The slurry is important
We make a cornflour paste first as this is the only way to avoid lumps when using cornflour. It takes hardly any time so don’t skip it!
More pie recipes…
Family Dinner Ideas
Really Easy Steak Pie {with Puff Pastry & Rich Gravy}
Comfort Food
Cheesy Vegetarian Pie {with Puff Pastry}
Desserts
Cherry Pie {Easy Recipe}
Family Dinner Ideas
Best Chicken and Leek Pie {Easy Recipe}
FAQs
This measurement is approximately 4 average-sized skinless and boneless chicken breasts.
Yes sure! Just add your shredded cooked chicken in at the same time as the ham and sauce instead of at the beginning.
I haven’t tested making a vegetarian pie this way, but you could almost certainly use a meat alternative or another protein instead of the chicken and ham filling.
Or if you’re looking for an original veggie pie, try out my Cheesy Vegetarian Pie instead.
I haven’t tested it, but I don’t see any reason why dairy-free milk/cream alternatives wouldn’t work here.
Sure, all you have to do is use gluten-free pastry instead of regular puff pastry. Or you can make your own crust with gluten-free flour.
If your sauce it still a little runny immediately after the pie comes out of the oven, leave it to stand for 5-10 minutes and it should thicken up slightly.
I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 4 people and roll the pastry accordingly. You could also make individual pies if you preferred.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chicken & Ham Pie {Easiest Ever One Pan!}
Ingredients
- 4 Chicken breasts, skinless and boneless (about 650g), Cut into small chunks
- 1 Onion, Peeled and chopped
- 3 Garlic cloves, Peeled and crushed
- 1 Broccoli head, Cut into very small florets
- 2 tsp Sunflower oil
- 50 g Cornflour
- 200 ml Chicken stock, made from a cube is fine
- 300 ml Single cream
- 2 tsp Wholegrain mustard
- 120 g Ham, Cut into chunks/slices
- 375 g Puff pastry sheet
- 1 Egg, Beaten
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C fan.
- Put the chicken, onion, garlic and broccoli into a pie dish. Drizzle with the oil and toss to coat everything. Bake for 30 minutes.
- While this is cooking, put the cornflour into a small bowl and add a little of the stock (just a spoon or two) and stir until it forms a smooth paste. Now add the paste back to the rest of the stock, and combine with the cream, mustard and plenty of salt and pepper. Mix well. (See notes.)
- Remove the chicken and vegetables from the oven, add the ham and pour over the 'sauce'.
- Carefully top with the pastry (the pan will be hot – you'll need to work quickly or the pastry will start to melt!) Brush the pastry with beaten egg. Prick a few holes in the top.
- Return to the oven for 20-25 minutes until the pastry is golden and the chicken inside is cooked through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could creme fraiche be used instead of cream?
Delicious! Never made a pie before but found this so easy to follow. Family loved it and it was so filling. Can’t wait to make it again next week!
I found 50g of cornflour made it very stoggy. Is this really how much you add?
Thank you so much for this recipe, I have never made a pie before and this was so quick and easy. Best of all it tasted fantastic and was loved by the whole family, my 8 year old declared she hates pie then started eating and wolfed it all down. I used leeks instead of brocolli and didn’t put mustard in the sauce but added thyme instead. I will be making this lots in the future!
This has become the thing my entire family celebrates when they know I’m making it! It will be the recipe we pass down through the generations. So easy and SO tasty.
I love this recipe. I’ve made it 3 times now, but each time, my pastry shrunk. Is it because its gluten free or am I doing something wrong? Thanks for reading this, Sarah
Love this recipe! I will try it with leeks next time but it is so easy and properly delicious. Thank you.