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 Chicken and Ham 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
- Chicken breast – You’ll need about 4, chopped into bitesized pieces
- Onion – You can use fresh or frozen for this
- Garlic – Again, cheat garlic is fine, as is fresh
- Broccoli – Very small florets
- Oil – I use sunflower but anything other than extra virgin is OK
- Cornflour
- Chicken stock – Made with a cube is absolutely fine
- Single cream
- Wholegrain mustard
- Ham – Nice and chunky ham
- Puff pastry sheet – Ready bought
- Egg – For brushing over your crust
- Sea salt and freshly ground black pepper
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.
Chicken and Ham Pie 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?
Recipe for Chicken and Ham Pie: 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!
FAQ
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.
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
- 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 black pepper
Instructions
- Preheat the oven to 200C.
- 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.
Eona Powell says
Absolutely delicious thank you so much
My only query is how would you suggest reheating it from the fridge ???? Looking forward to having it 2nd time around!!!
Sandrine says
I made this without the pastry as didn’t have and added some rice instead. Super eats meal and also added some butternut to the tray. Greta tips. Super easy. My first recipe with taming twins but definitely not my last
Catherine says
Would plain flour be ok instead of cornflour
Sarah Rossi says
No as it won’t thicken instantly Catherine!
Kerry says
Fantastic easy recipe enjoyed by the whole family
Lisa Johnson says
Just made this tonight. My gods the most tastest pie I’ve ever made. Definitely be making this again. Super easy to make aswell.
Meaghan says
Hi Sarah, I dont know what I did wrong but my sauce was so runny, like milk. And Ive done your other pie where you actually use milk and it wasnt like this!! I did the corn flour exactly as you said, like always with your slurry instructions lol and used the right amount of everything. Its just so runny and I’m not sure if that was the desired effect! It tasted really good anyway, just dont know where I went wrong