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Mary Berry Chicken and Ham Pie Recipe
Saim Thour

Mary Berry Chicken and Ham Pie Recipe

This Mary Berry Chicken and Ham Pie is a classic British comfort food featuring tender chicken, smoky ham, and leeks in a rich, creamy sauce, all baked beneath a golden flaky puff pastry crust. It's perfect for family dinners, Sunday lunches, or make-ahead meals.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: british
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 600 g cooked chicken breasts or chicken thighs diced
  • 200 g cooked ham diced
  • 2 medium leeks sliced
  • 50 g unsalted butter
  • 50 g plain flour
  • 500 ml chicken stock
  • 150 ml whole milk
  • 100 ml double cream
  • 1 tsp Dijon mustard
  • 2 tbsp fresh parsley chopped
  • Salt and freshly ground black pepper to taste
For the Pastry
  • 1 sheet ready-rolled puff pastry
  • 1 beaten egg for glazing

Equipment

  • Large Saucepan
  • Wooden Spoon
  • Sharp Knife
  • Chopping Board
  • Pie dish (20–23 cm)
  • Pastry Brush
  • Rolling pin (if needed)
  • Baking Tray
  • Oven

Method
 

  1. Preheat the oven to 200°C (180°C Fan).
  2. Melt the butter in a saucepan and gently cook the sliced leeks until softened.
  3. Stir in the flour and cook for 1 minute to make a roux.
  4. Gradually whisk in the chicken stock followed by the milk until smooth and thickened.
  5. Stir in the double cream, Dijon mustard, parsley, salt, and black pepper.
  6. Fold in the diced chicken and ham, then remove from the heat and allow the filling to cool slightly.
  7. Spoon the filling into a greased pie dish.
  8. Cover with the puff pastry, trim the edges, seal well, and brush with beaten egg.
  9. Cut a small vent in the centre of the pastry.
  10. Bake for 30–35 minutes until the pastry is puffed, crisp, and deep golden brown.
  11. Rest for 10 minutes before slicing and serving.

Notes

  • Leftover roast chicken works perfectly.
  • Cool the filling before adding the pastry to prevent a soggy base.
  • Puff pastry gives the flakiest finish, while shortcrust pastry creates a firmer pie.
  • Mushrooms, peas, or spinach can be added to the filling.
  • Blind baking is optional but helps create an extra crisp base.