Mary Berry Chicken and Ham Pie Recipe

This Mary Berry Chicken and Ham Pie is a comforting, classic British dish with a rich, creamy filling wrapped in golden, flaky pastry. Tender chicken and smoky ham are combined in a smooth, savoury sauce that’s full of flavour and satisfying texture. It’s a medium-difficulty recipe that’s perfect for a family meal or special weekend cooking. From start to finish, it takes around 1 hour and 30 minutes to prepare and bake.

Ingredients

For the Filling

• 2 cooked chicken breasts, diced
• 200g cooked ham, diced
• 50g unsalted butter
• 1 small onion, finely chopped
• 50g plain flour
• 500ml chicken stock
• 100ml double cream
• 1 tsp Dijon mustard
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

For the Pastry

• 375g ready-made puff pastry
• 1 egg, beaten (for glazing)

For Assembling

• Butter, for greasing the pie dish
• 1 medium pie dish (approx. 20–23cm)

How to Make Mary Berry Chicken and Ham Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Make the filling: Melt the butter in a saucepan over medium heat. Add the chopped onion and cook gently until soft but not coloured.
• Add flour and liquid: Stir in the flour and cook for 1 minute. Gradually add the chicken stock, stirring continuously until the sauce thickens and becomes smooth.
• Finish the filling: Stir in the cream, Dijon mustard, chicken, and ham. Season with salt, pepper, and fresh parsley. Remove from heat and allow to cool slightly.
• Assemble the pie: Spoon the filling into a greased pie dish. Roll out the puff pastry and place it over the top, trimming any excess. Press the edges to seal.
• Glaze and bake: Brush the pastry with beaten egg and cut a small slit in the centre to allow steam to escape. Bake for 30–35 minutes until golden brown and crisp.
• Cool and serve: Allow the pie to rest for 10 minutes before serving so the filling sets slightly and is easier to slice.

Tips

How do I avoid a soggy bottom?

Make sure the filling is not too hot when adding the pastry and bake the pie in the middle of a fully preheated oven.

Can I use leftover chicken?

Yes, leftover roast chicken works perfectly and adds even more flavour to the pie.

How do I get a golden crust?

Brush the pastry evenly with beaten egg and avoid letting it pool at the edges.

Can I make it ahead of time?

Yes, prepare the filling in advance and assemble just before baking for best results.

Serving Suggestions

• Serve with buttery mashed potatoes
• Add steamed green beans or peas
• Pair with a simple green salad
• Enjoy with roasted carrots or parsnips

Storage

At Room Temperature

Keep covered for up to 2 hours after baking before refrigerating.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze the baked or unbaked pie for up to 3 months. Thaw overnight in the fridge before reheating or baking.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 35g
• Protein: 28g
• Fat: 30g
• Saturated Fat: 15g
• Sodium: 780mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Chicken and Ham Pie Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic British chicken and ham pie with a creamy filling and golden puff pastry topping. Perfect comfort food for family dinners.

Ingredients

• 2 cooked chicken breasts, diced

• 200g cooked ham, diced

• 50g butter

• 1 onion, chopped

• 50g plain flour

• 500ml chicken stock

• 100ml double cream

• 1 tsp Dijon mustard

• Salt and pepper

• 2 tbsp parsley

• 375g puff pastry

• 1 egg, beaten

Directions

• Preheat oven to 200°C (180°C fan).
• Cook onion in butter until soft.
• Add flour, then gradually stir in stock until thickened.
• Stir in cream, chicken, ham, and seasoning.
• Transfer to pie dish and cover with pastry.
• Brush with egg and bake for 30–35 minutes.
• Rest briefly before serving.

Notes

• Cool filling slightly before adding pastry.
• Use good quality stock for best flavour.
• Pie can be frozen before baking.