I’ve always been a fan of Mary Berry’s recipes. They strike that perfect balance between comfort and sophistication. A while ago, I decided to try her famous Chicken and Ham Pie after hearing rave reviews from friends who’d made it. The moment it came out of the oven-golden, flaky, and fragrant-I knew I had stumbled upon something special. This pie is the ultimate cozy dish, whether you’re serving it for a family dinner or for guests at a special occasion.
What I love most about this recipe is that it’s simple yet elegant, filled with rich flavors, and perfect for any season. The tender chicken and savory ham, combined with creamy sauce, all encased in a buttery crust… it’s comfort food at its finest. I couldn’t wait to dive in, and I’m excited to share it with you!
Mary Berry Chicken And Ham Pie Recipe
Mary Berry’s Chicken and Ham Pie is a classic that combines the flavors of tender chicken, smoky ham, and a creamy sauce. Her recipe is straightforward and allows for some personal twists. It’s hearty enough to be a main dish, yet refined enough for a dinner party.
I remember the first time I tried it. The filling was so comforting, the texture so rich, and that crisp pastry-absolutely divine! If you love pies as much as I do, this recipe will quickly become a staple in your kitchen.
Ingredients Needed
To make Mary Berry’s Chicken and Ham Pie, you’ll need a handful of ingredients that come together to create a rich, satisfying dish. Here’s the breakdown:
- Chicken breasts (about 2 medium-sized) – boneless and skinless, cut into bite-sized pieces
- Cooked ham (around 150g) – chopped into small chunks for texture
- Butter (60g) – to create that creamy base and luscious sauce
- Flour (60g) – for thickening the sauce
- Chicken stock (250ml) – to make a flavorful broth
- Double cream (150ml) – for richness and creaminess in the filling
- Milk (150ml) – adds extra creaminess, blending with the chicken stock
- Frozen peas (100g) – for a pop of color and freshness
- Thyme (fresh or dried) – adds earthy flavor
- Mustard (1 tablespoon) – for a slight tang that cuts through the richness
- Salt and pepper – to taste, for seasoning
- Puff pastry (320g) – for a crisp, flaky crust
- Egg yolk (1) – to brush over the pastry for a beautiful golden finish
Equipment Needed
While this pie recipe isn’t complicated, there are a few key tools that will make it easier to prepare and cook:
- Large saucepan – for making the creamy filling
- Rolling pin – to roll out the pastry evenly
- Pie dish – around 23cm (9-inch) in diameter, deep enough to hold the filling
- Pastry brush – for glazing the crust with the egg yolk
- Sharp knife – for chopping the chicken, ham, and vegetables
- Colander – to drain the peas if using frozen ones
- Baking sheet – to catch any drips while the pie bakes
How To Make Mary Berry Chicken And Ham Pie?
Making this pie is an enjoyable, therapeutic process. The first time I made it, I was amazed by how quickly everything came together. Here’s a step-by-step guide:
-
Prepare The Filling
- Heat the butter in a large saucepan over medium heat.
- Add the chicken pieces and cook until browned and no longer pink in the center. This took me about 5-7 minutes.
- Stir in the flour and cook for another minute to make a roux.
- Gradually whisk in the chicken stock, followed by the milk and cream. Keep stirring until the mixture thickens, which usually takes 5 minutes.
- Stir in the mustard, thyme, peas, salt, and pepper.
- Add the ham and cook for a further 2-3 minutes to heat through.
- Remove from heat and let it cool while you prepare the pastry.
-
Prepare The Pastry
- Preheat your oven to 200°C (180°C fan-assisted) or 400°F.
- Roll out the puff pastry on a lightly floured surface to fit the top of your pie dish.
- You want the pastry to be about 2cm larger than your dish to allow for the edges to fold over.
-
Assemble The Pie
- Spoon the cooled filling into the pie dish.
- Place the pastry over the top, pressing down around the edges to seal.
- Trim any excess pastry and use it to decorate if you like. I made a few slits in the pastry to allow steam to escape.
- Brush the top with the egg yolk for a golden, shiny finish.
-
Bake
- Place the pie on a baking sheet to catch any potential drips and bake for 25-30 minutes, or until the pastry is golden and puffed up.
Recipe Variations
While Mary Berry’s Chicken and Ham Pie is perfect as is, you can always tweak it to suit your taste or dietary needs:
- Add vegetables: Try adding mushrooms, carrots, or leeks to the filling for more texture and flavor.
- Swap the pastry: If you prefer a shortcrust base, you can use it instead of puff pastry. Some even opt for filo pastry for a lighter, flakier texture.
- Use different meats: Swap the chicken for turkey or even leftover roast chicken. You can also mix in some cooked bacon if you want extra smokiness.
- Go vegetarian: Replace the chicken and ham with sautéed vegetables like butternut squash, spinach, and mushrooms for a veggie-friendly version.
- Spice it up: Add a little paprika or cayenne pepper for a bit of heat, or stir in some fresh garlic for an aromatic boost.
What Goes Well With Mary Berry Chicken And Ham Pie?
This pie is rich and filling, so you’ll want side dishes that balance its heaviness. Here are some ideas:
- A simple green salad: A mix of arugula, spinach, or lettuce with a light vinaigrette will cut through the richness.
- Mashed potatoes: Creamy mashed potatoes are a classic side that pairs perfectly with the pie’s creamy filling.
- Roasted vegetables: Carrots, parsnips, or even brussels sprouts roasted with olive oil, garlic, and herbs would complement the flavors of the pie.
- Steamed green beans: A crisp and fresh veggie side helps balance the richness.
What I Have Learnt
Making this Chicken and Ham Pie taught me a lot about the power of simplicity in cooking. The ingredients are basic, but the way they come together makes something special. Here are a few things I’ve learned through the process:
- Patience is key: Take your time with each step, especially when making the sauce. A slow simmer allows the flavors to meld.
- Don’t skimp on quality ingredients: The chicken and ham are the stars of the pie, so go for the best you can afford. Good quality stock and fresh thyme make a noticeable difference.
- Experiment with the pastry: Don’t be afraid to play around with different pastry types or homemade versions. It can completely change the texture and appearance.
- Make it your own: The beauty of this recipe is its flexibility. Feel free to swap out ingredients based on what you have in the fridge.
FAQs
What Ingredients Are Needed For Mary Berry’s Chicken And Ham Pie?
To make Mary Berry’s Chicken and Ham Pie, you will need the following ingredients: chicken breasts, cooked ham, butter, flour, chicken stock, double cream, Dijon mustard, frozen peas, parsley, and shortcrust pastry. You will also need some seasoning, such as salt and pepper, to taste.
Can I Make Mary Berry’s Chicken And Ham Pie In Advance?
Yes, you can make Mary Berry’s Chicken and Ham Pie in advance. You can prepare the filling and pastry separately and store them in the fridge for up to 24 hours. Alternatively, you can assemble the entire pie, cover it with cling film, and refrigerate it until you’re ready to bake. For longer storage, the pie can also be frozen before baking, then baked from frozen when needed.
How Long Should I Bake Mary Berry’s Chicken And Ham Pie?
Mary Berry’s Chicken and Ham Pie should be baked for about 35-40 minutes at 200°C (180°C fan) or 400°F until the pastry is golden brown and the filling is piping hot. If baking from frozen, increase the baking time to about 50-55 minutes to ensure the pie is fully cooked.