Mary Berry Chicken And Ham Pie Recipe

This Mary Berry Chicken and Ham Pie is a classic British comfort dish with tender chicken, savoury ham, and a creamy sauce tucked beneath golden pastry. It is rich without being heavy and works beautifully for family dinners, Sunday lunches, or make-ahead meals. The flavours are gentle and familiar, the filling is smooth and comforting, and the pastry adds just the right amount of crispness. Cooked slowly on the hob and finished in the oven, this pie delivers dependable results every time.

What Is Mary Berry Chicken and Ham Pie?

Mary Berry’s chicken and ham pie is a traditional British pie made with cooked chicken, ham, leeks, and a creamy white sauce, all topped with pastry and baked until golden. Inspired by Mary Berry’s practical cooking style, the recipe focuses on balance, clear flavours, and a filling that stays creamy rather than dry.

Why This Recipe Is Worth Trying

• Comforting flavours – Creamy, savoury, and well-balanced.
• Family-friendly – Mild and satisfying for all ages.
• Make-ahead friendly – Easy to prepare in advance.
• Flexible filling – Works well with leftovers.
• Classic British pie – Reliable and timeless.

Essential Ingredients to Make Mary Berry Chicken and Ham Pie

• Chicken breasts or thighs – 600 g, cooked and diced
• Cooked ham – 200 g, diced
• Leeks – 2 medium, sliced
• Butter – 50 g
• Plain flour – 50 g
• Chicken stock – 500 ml
• Milk – 150 ml
• Double cream – 100 ml
• Dijon mustard – 1 teaspoon
• Salt and black pepper – to taste
• Fresh parsley – chopped
• Ready-rolled puff pastry – 1 sheet
• Egg – 1, beaten (for glazing)

Handy Kitchen Tools for Best Results

• Large saucepan – For making the creamy filling.
• Wooden spoon – Helps keep the sauce smooth.
• Pie dish – Holds the filling evenly.
• Sharp knife – For clean chopping.
• Pastry brush – For egg wash.

Step-by-Step Guide to Making Mary Berry Chicken and Ham Pie

• Soften the leeks – Melt butter and cook the leeks gently until soft.
• Make the roux – Stir in flour and cook briefly.
• Add liquids slowly – Gradually whisk in stock and milk until smooth.
• Finish the sauce – Stir in cream and mustard, seasoning to taste.
• Add fillings – Fold in chicken, ham, and parsley.
• Cool slightly – Helps prevent soggy pastry.
• Assemble the pie – Spoon filling into the dish and top with pastry.
• Seal and glaze – Trim edges, seal, and brush with egg.
• Bake until golden – Cook until pastry is crisp and risen.

What I Got Wrong (And How I Fixed It)

• Thin sauce – Cooking the flour longer fixed it.
• Soggy base – Cooling the filling before baking helped.
• Dry chicken – Using thighs instead of breast improved moisture.
• Pale pastry – Extra egg wash gave better colour.

Healthier Version of Mary Berry Chicken and Ham Pie

• Reduced cream option – Use more milk and less cream.
• Extra vegetables added – Peas or spinach work well.
• Thinner pastry topping – Cuts down fat.
• Serve smaller portions – Keeps it balanced.

Ingredient Substitutions for Mary Berry Chicken and Ham Pie

• Turkey instead of chicken – Ideal for leftovers.
• Smoked ham – Adds deeper flavour.
• Spring onions instead of leeks – Lighter option.
• Shortcrust pastry – Works if preferred.

Pairing Ideas: What to Serve With Mary Berry Chicken and Ham Pie

• Mashed potatoes – Soft and comforting.
• Steamed green beans – Fresh contrast.
• Buttered peas – Simple and classic.
• Carrot mash – Adds natural sweetness.
• Light green salad – Balances the richness.

Expert Tips to Make Perfect Mary Berry Chicken and Ham Pie

• Cook leeks gently – Prevents bitterness.
• Season gradually – Ham adds salt naturally.
• Cool filling before pastry – Stops sogginess.
• Vent the pastry – Allows steam to escape.
• Bake on a hot tray – Helps crisp the base.
• Rest before serving – Improves texture.
• Reheat gently – Keeps filling creamy.

Creative Ways to Customize Mary Berry Chicken and Ham Pie

• Mushroom addition – Adds earthiness.
• Cheese stirred in – A little cheddar boosts richness.
• Herb variation – Tarragon or thyme works well.
• Individual pies – Great for portions.
• Mustard swap – Wholegrain adds texture.

Storing Mary Berry Chicken and Ham Pie the Right Way

• Cool completely first – Prevents condensation.
• Refrigerate covered – Keeps for up to 3 days.
• Freeze unbaked or baked – Defrost fully before reheating.
• Store away from strong smells – Pastry absorbs odours.

How to Reheat Mary Berry Chicken and Ham Pie (If Needed)

Reheat in the oven at a moderate temperature until hot throughout. Cover loosely with foil to stop the pastry from over-browning.

Nutritional Breakdown (Per Serving)

• Calories: Moderate
• Protein: High from chicken and ham
• Fat: From pastry and cream
• Carbohydrates: From flour and pastry
• Calcium: From milk and cream

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FAQs

How do I stop chicken and ham pie from being watery?

A watery pie usually means the sauce was not thick enough before baking. Cook the flour fully when making the roux and allow the filling to simmer until it is thick and creamy. Let the filling cool slightly before adding the pastry.

Should the chicken be cooked before adding it to the pie?

Yes, the chicken should be fully cooked before assembling the pie. This ensures even texture, proper seasoning, and prevents excess liquid from being released during baking.

How do I prevent soggy pastry on chicken and ham pie?

Cooling the filling before topping with pastry is key. Baking the pie on a preheated tray and cutting small vents in the pastry also help steam escape and keep the pastry crisp.

Can chicken and ham pie be made in advance?

Yes, the pie filling can be made a day ahead and kept in the fridge. Assemble and bake the pie when needed, or bake it fully and reheat gently before serving.

Wrapping It Up

Mary Berry Chicken and Ham Pie is a dependable, comforting recipe that delivers creamy filling, crisp pastry, and familiar flavours. It is the kind of dish that suits everyday family meals just as well as relaxed weekend gatherings, offering warmth and reliability with every serving.