Mary Berry Chicken And Ham Pie

This classic British recipe brings a warm, comforting plate to the family table. It blends cooked chicken and salty ham with leeks and a creamy white sauce to create a filling that stays satisfyingly smooth.

Attention to the pastry matters: roll it to about 3mm (⅛in) for the perfect crispness and a golden finish. Small steps, taken with care, lead to a reliable, home-style result that suits cooks of all levels.

The balance of flavours and simple technique reflect a practical, no-fuss approach. Take the time to prepare each element and you will be rewarded with a timeless savoury dish that comforts and pleases.

Key Takeaways

• This recipe is a staple of British comfort food, ideal for family dinners.
• Proper pastry thickness (3mm / ⅛in) ensures a crisp, golden crust.
• Tender meat and a creamy filling give a classic, balanced flavour.
• Simple, clear steps make it suitable for novice and experienced cooks.
• Taking time on technique yields the best, most satisfying result.

Why You Will Love This Mary Berry Chicken And Ham Pie

This classic British take pairs tender chicken and savoury ham in a smooth, creamy sauce that never feels too heavy. The gentle sweetness of leeks lifts the filling, giving the whole dish a fresh, balanced note.

It works for every occasion: serve it for family dinners or a relaxed Sunday lunch. Make-ahead batches reheat well, so it’s a handy weekend recipe that also excels as a centrepiece from the oven.

The recipe is versatile. Unlike a standard chicken bacon pie, this version highlights leeks and a silky white sauce to keep the filling light yet comforting.

• You’ll love the marriage of rich sauce and salty cured meat with tender chunks of poultry.
• It’s simple to finish in the oven for a golden, flaky top.
• Every bite delivers the kind of comfort that has kept this recipe popular across UK homes.

Essential Ingredients and Kitchen Equipment

Start by laying out every ingredient and utensil so you can cook with calm and confidence. A neat workspace helps the sauce come together and keeps the pastry step smooth.

Pantry staples

Gather 600g diced chicken and 200g diced ham. Add 2 leeks, 50g butter, 50g plain flour and 500ml stock for the sauce base.

Also have 150ml milk, 100ml cream and 1 tsp mustard. Keep an egg for glazing; have a beaten egg ready, plus extra seasoning to taste.

Necessary tools

Essential kit includes a large saucepan, a wooden spoon and a sharp knife. You will need a reliable pie dish to hold the filling evenly.

Finish with a pastry brush for the beaten egg and an oven that can hold the dish for the required 45 minutes.

Quick reference

For more guidance on technique and a full recipe, try this trusted recipe inspired by mary berry.

Preparing the Creamy Filling

Begin by softening the leeks in butter so they release a gentle sweetness into the sauce. Melt 25g of butter in a large saucepan and fry the leeks for 2 minutes until tender.

Creating the roux

Add the remaining 50g of butter, then stir in plain flour and cook for 30 seconds to remove any raw taste. Gradually whisk in 500ml of stock and 150ml of milk to keep the sauce smooth and lump-free.

When the sauce thickens, stir in the cream and 1 teaspoon of mustard. Season with salt and freshly ground black pepper to taste.

Fold in the diced chicken and ham, then transfer the warm filling to a bowl and set aside to cool slightly. This helps the filling hold together when you spoon it into the pie dish.

• Softening leeks first builds flavour.
• A quick roux with plain flour gives a silky sauce.
• Cooling the filling makes assembly neater.

Assembling the Pastry Top

Take care when building the lid — the pastry top is both decorative and functional. A steady approach gives a neat finish and keeps the filling snug while baking.

Rolling the pastry

Rolling the Pastry

On a lightly floured work surface, roll out your pastry to 3mm (⅛in). This thickness ensures the top cooks evenly and crisps without burning.

Keep the surface cool and turn the sheet twice as you roll to maintain an even thickness across the whole piece.

Weaving Ribbons

Cut the pastry into 16 ribbons, each about 3cm (1¼in) wide.

Weave the ribbons into a lattice to make a decorative top that will also let steam escape during baking.

Place the woven top over the dish, trim the edges and carefully seal the lid to the base so the filling stays inside.

Chilling for Texture

Brush the top with a beaten egg to give a glossy finish and to help browning.

Chill the assembled pie in the fridge for 15 minutes. This short rest firms the pastry and prevents the edges from shrinking as it bakes.

Baking for the Perfect Golden Finish

A hot oven and a warm tray are the quickest way to turn pastry into a crisp, golden lid with bubbling filling below.

Preheat well: set the oven to the correct temperature for fan or gas cooking. Slide the dish onto a preheated tray to help the base crisp quickly.

Brush the top with a beaten egg for a glossy, professional look. The baking stage normally takes about 45 minutes; watch the oven minutes closely so the pastry does not over-brown.

Ensure the filling is piping hot before you lift the dish. A crisp, risen pastry shows the bake is done; if needed, give a few extra minutes under the grill to finish the colour.

• Use fan or gas settings as recommended by your oven.
• Count oven minutes from the moment the dish goes in.
• Rest for a few minutes before serving so the filling firms up.

Tips for Customising Your Pie

A few simple swaps will let you tailor the flavour and texture to suit your family. These tweaks keep the process straightforward while giving the recipe a fresh twist.

Vegetable Variations

For extra colour and nutrients add peas or a handful of spinach to the filling. Both work well with the creamy sauce and warm stock base.

Use turkey instead of chicken if you want a different taste. For a lighter lift, swap leeks for spring onions to brighten the overall flavour.

Pastry Alternatives

Shortcrust pastry makes a sturdy base and gives a crisper, denser bite compared with puff. Use it to cover dishes of different sizes.

When assembling, roll on a lightly floured work surface and seal the edges well. Brush the top with beaten egg and chill briefly in the fridge to prevent shrinkage before baking.

• Always season the filling with salt and freshly ground black pepper.
• If preparing ahead, set aside the cooled filling in a bowl and keep it in the fridge until ready to fill the dish.
• Adjust herbs like tarragon or thyme for extra depth.

Conclusion

Crisp pastry and a silky sauce combine to create a warming, easy-to-share dish. The woven lid gives a golden finish while the filling stays smooth, so every slice holds together on the plate.

Allow a little time to cool, then store any leftovers in the fridge for up to three days. This makes the dish ideal as a make-ahead supper and a handy alternative to a chicken bacon pie when you want something familiar but refined.

Follow the steps and you’ll enjoy a classic mary berry style result. The pastry crisps, the chicken stays tender, and the whole family will love it.