James Martin Chicken and Ham Pie

This James Martin chicken and ham pie is a rich, comforting British classic with tender chicken, smoky ham, and a creamy sauce sealed under golden puff pastry. The filling is silky and deeply savoury, while the pastry stays crisp and light. It is a medium-difficulty recipe that feels special but is still very achievable for a confident home cook. Total time is around 1 hour and 30 minutes from start to finish.

Ingredients

For the filling

• 500g skinless chicken breast, cut into bite-sized pieces
• 200g cooked ham, diced
• 40g unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 40g plain flour
• 400ml chicken stock, warm
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, finely chopped
• Salt and black pepper, to taste

For the pastry topping

• 320g ready-rolled puff pastry
• 1 egg, beaten

How to Make James Martin 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 pastry colours nicely.
• Cook the onion: Melt the butter in a large frying pan over medium heat. Add the chopped onion and cook gently for 5 minutes until soft and translucent, not browned.
• Add garlic and flour: Stir in the garlic and cook for 30 seconds. Sprinkle over the flour and cook for 1 minute, stirring constantly to form a roux.
• Make the sauce: Gradually pour in the warm chicken stock, stirring well after each addition until smooth and thickened. Add the double cream and Dijon mustard, then season with salt and black pepper.
• Add chicken and ham: Add the chicken pieces and diced ham to the sauce. Simmer gently for 8 to 10 minutes until the chicken is just cooked through. Stir in the chopped parsley.
• Cool the filling: Spoon the filling into a pie dish and allow it to cool for at least 15 minutes. This helps keep the pastry crisp.
• Top with pastry: Lay the puff pastry over the dish, trimming the edges. Press lightly to seal, then brush the top with beaten egg.
• Bake the pie: Bake for 25 to 30 minutes until the pastry is puffed and deep golden. Rest for 5 minutes before serving.

Tips

How do I stop the pastry going soggy?

Always let the filling cool slightly before adding the pastry. Hot filling creates steam which softens the base of the pastry.

Can I make the filling ahead of time?

Yes, the filling can be made up to 24 hours in advance and kept chilled. Re-stir before topping with pastry.

What chicken works best?

Chicken breast keeps the filling lean and tender, but boneless chicken thighs also work well for extra richness.

Serving Suggestions

• Buttery mashed potatoes
• Steamed green beans or peas
• Roasted carrots or parsnips
• A simple green salad

Storage

Room temperature

Do not leave the pie out for more than 2 hours after baking.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat in the oven to keep the pastry crisp.

Freezing

The cooked filling freezes well for up to 3 months. Defrost fully before topping with fresh pastry and baking.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28g
• Protein: 32g
• Fat: 34g
• Saturated fat: 18g
• Sodium: 820mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Chicken and Ham Pie

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

Creamy chicken and ham pie with a rich sauce and golden puff pastry topping. A comforting British classic.

Ingredients

• 500g chicken breast, diced

• 200g cooked ham, diced

• 40g unsalted butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 40g plain flour

• 400ml chicken stock

• 150ml double cream

• 1 tsp Dijon mustard

• Fresh parsley, chopped

• 320g puff pastry

• 1 egg, beaten

• Salt and black pepper

• Butter for greasing

Directions

• Preheat oven to 200°C or 180°C fan.
• Cook onion in butter until soft, then add garlic.
• Stir in flour and gradually add stock to make a sauce.
• Add cream, mustard, chicken, and ham. Simmer gently.
• Spoon filling into pie dish and cool slightly.
• Top with puff pastry and brush with egg.
• Bake until golden and puffed.

Notes

• Cool the filling before adding pastry.
• Use good quality ham for best flavour.
• Serve hot for the best texture.