Chicken and Ham Pie {One Pan Recipe}

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

4.98 from 41 votes

Chicken and Ham Pie {One Pan Recipe}

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 See notes
200 ml Hot chicken stock Made from a cube is fine
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 freshly ground black pepper

Metric - Imperial

Instructions

Preheat the oven to 200℃/400F fan, 220℃/425F or Gas Mark 7 fan.
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.

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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).

Cornflour: PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this. With this we make a 'slurry' paste first for the sauce as this is the only way to avoid lumps. 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.

Filling options: You could try adding leeks when you add the broccoli and ham for extra flavour, or peas instead.

Freezing: This recipe doesn't freeze particularly well. Go ahead and freeze it rather than throw away though, but be aware is will be a little soggy and less than perfect when it’s reheated

Sauce: If your sauce it still a little runny immediately after the pie comes out of the oven, leave it to stand for 5-10 minutes and it should thicken up slightly

Gluten free: Use gluten-free pastry instead of regular puff pastry. Or you can make your own crust with gluten-free flour

Type of Dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 4 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Nutrition