Chicken & Ham Pie {Easiest Ever One Pan!}

Chicken and Ham Pie with golden crust being served straight out of the oven.

4.98 from 37 votes

Chicken & Ham Pie {Easiest Ever One Pan!}

This super-simplified pie-making method is an absolute must for busy families. This all-in-one Chicken and Ham Pie recipes ticks all the boxes for flavour but minimum fuss.

Prep Time5

Cook Time50

Total Time55

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

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.

Notes

Broccoli: Make sure you cut the florets quite small so that it cooks through. Aim for a similar size to the chicken pieces (or smaller).

Slurry: We make a cornflour paste first for the sauce as this is the only way to avoid lumps when using cornflour. It takes hardly any time so don’t skip it!

Pastry: 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.

Egg wash: You can use milk here if you prefer.

Nutrition