Mary Berry Chicken and Ham Pie Recipe (Crispy Pastry and Rich Filling)

It is fair to say I go through phases with comfort food. One month it’s sausage rolls. Then pasta bakes.

Right now though, this Mary Berry Chicken and Ham Pie Recipe is the only thing I seem to want once the evenings turn cold and gloomy.

I made it once with leftover chicken from Sunday dinner and now I keep finding excuses to make it again.

There is just something about creamy chicken pie filling tucked under golden pastry that feels hard to beat.

The ham gives it a salty little boost, the Parmesan melts into the sauce beautifully, and the thyme makes the whole kitchen smell proper lovely while it bakes.

I keep sneaking spoonfuls of the filling before it even goes into the pie dish, which probably says enough.

After a few tries and small tweaks in my kitchen, this version became the one I stick with. It’s cosy, rich, simple to make, and the sort of dinner people quietly go back for seconds of before you even sit down properly.

Why This Mary Berry Chicken and Ham Pie is a Must Try

• Creamy filling without extra fuss – I love how the sauce turns rich and silky with simple cupboard ingredients.
• Golden crisp pastry – The blind baked base helps stop soggy pastry, which makes a huge difference.
• Great way to use leftover chicken – I often use roast chicken from the day before and it works perfectly.
• Classic British comfort food – This pie feels warm, filling, and proper cosy after a long day.
• Easy enough for beginners – The steps are simple and easy to follow, even if you don’t bake pies often.
• Freezer friendly – I sometimes make two pies at once and save one for later.
• Lovely for all seasons – It works just as well in winter as it does on a rainy summer evening.

Perfect For

• Quiet Weekend Dinners – A warm slice of this pie with mash or peas makes the whole evening feel cosy and sorted.
• Using Leftover Roast Chicken – This recipe is brilliant for using up extra roast chicken without making it feel boring again.
• Batch Cooking for Busy Weeks – The pie stores well and reheats nicely, so it helps on those days when cooking feels like too much effort.
• Cold and Rainy Evenings – Creamy filling and golden pastry just hit differently when the weather outside looks miserable.
• Sharing with Friends or Neighbours – Easy to carry, easy to reheat, and always appreciated when someone needs a proper homemade meal.
• Simple Midweek Suppers – Serve it straight from the oven with veg or chips and dinner feels done without much stress.

Mary Berry Chicken and Ham Pie Ingredients

For the Pastry

2 sheets ready-rolled shortcrust pastry – I normally grab the Jus-Rol ready rolled pastry from the chilled section because it saves time and still bakes up crisp and buttery. It gives this chicken and ham pie that proper golden flaky finish without making extra mess in the kitchen.

Plain flour, for dusting if needed – Just a little flour helps stop the pastry sticking to the worktop while shaping or sealing the pie. Nothing fancy here. Any standard plain flour from the cupboard works absolutely fine for this bit.

1 egg, beaten, for egg wash – Brushing beaten egg over the pastry gives the pie that glossy deep golden top once baked. I usually use a medium free-range egg because that’s what I already have sitting in the fridge most weeks.

For the Filling

1 tbsp vegetable oil – A little oil helps cook the onion gently without burning the butter too quickly. I use basic vegetable oil because it keeps the flavour simple and lets the creamy filling stand out properly.

3 tbsp unsalted butter – Butter adds richness to the sauce and helps give the filling that lovely homemade taste. Unsalted butter works best here since the ham and Parmesan already bring enough salty flavour into the pie.

1 medium onion, finely chopped – Onion gives the filling a soft savoury base and makes the sauce taste fuller without needing loads of extra ingredients. I chop it quite small so it melts nicely into the creamy filling while cooking.

4 tbsp plain flour – This thickens the sauce and helps turn the stock and milk into a creamy filling that holds together properly inside the pastry. It also stops the pie from turning watery once baked.

300ml strong chicken stock – Good chicken stock brings most of the savoury flavour to the pie filling. I often use a Knorr stock pot because it tastes richer and gives the sauce a deeper homemade flavour without much extra effort.

300ml whole milk – Whole milk keeps the sauce creamy and smooth without making it feel too heavy. Semi-skimmed can work, though the filling turns slightly thinner and not quite as rich once baked.

2 tbsp fresh lemon juice – Lemon juice might seem small here, but it really lifts the creamy sauce and balances the richness from the butter, milk, and cheese. Fresh lemon works far better than bottled juice for the flavour.

½ tsp dried thyme – Thyme gives the pie that cosy savoury flavour you expect from proper British comfort food. Dried thyme works perfectly because it blends into the sauce easily and keeps things simple.

½ tsp ground black pepper – Black pepper adds warmth to the filling without making it spicy. Freshly ground pepper tastes better if you have it, though regular pre-ground pepper from the cupboard still does the job nicely.

50g Parmesan cheese, finely grated – Parmesan melts into the sauce and gives the filling a rich savoury taste that works brilliantly with the chicken and ham. I usually grate it fresh because it melts smoother than the pre-packed kind.

300g cooked chicken, shredded or chopped into chunks – Cooked chicken makes the pie filling hearty and filling. Leftover roast chicken works especially well because it already has loads of flavour and keeps the recipe easy for busy evenings.

200g cooked ham, shredded or chopped – Ham adds a slightly salty flavour that balances the creamy sauce really well. Thick-cut ham from the deli counter works lovely here because it stays juicy once baked inside the pie.

For Blind Baking

Baking parchment – Baking parchment stops the pastry puffing up during blind baking and makes lifting out the baking beans much easier later. Scrunching the paper first helps it fit neatly into the pastry corners.

Baking beans or dried beans/rice – These weigh the pastry down while blind baking so the base stays flat and crisp instead of puffing up. I usually keep a jar of dried rice in the cupboard just for baking pies like this.

How To Make Mary Berry Chicken and Ham Pie

Step 01 – Prepare the Oven and Pastry Case

Preheat the oven to 200°C fan / 220°C conventional / Gas Mark 7. Line a pie dish with one sheet of shortcrust pastry, pressing it gently into the corners and sides. Trim the edges, leaving about a 1cm overhang, as the pastry will shrink slightly during baking.

Prick the base several times with a fork. Scrunch up a sheet of baking parchment first so it becomes easier to shape, then place it over the pastry. Fill with baking beans and place in the oven for 10 minutes to blind bake the base.

Step 02 – Soften the Onion

While the pastry bakes, place a large saucepan over medium heat. Add the oil and butter and heat until the butter has melted.

Add the finely chopped onion and cook for 5–6 minutes, stirring often, until softened and translucent without colouring.

Step 03 – Make the Roux Base

Add the plain flour to the onions and stir well until the flour completely coats the onion mixture. Cook for about 1 minute while stirring continuously to remove the raw flour taste.

Step 04 – Add the Stock and Milk

Gradually pour in the chicken stock, adding a small splash at a time and stirring continuously to keep the sauce smooth and lump-free.

Once all the stock has been incorporated, slowly pour in the milk while stirring. Continue cooking over medium heat, stirring regularly, until the sauce begins to bubble and thickens into a creamy consistency.

Step 05 – Season the Sauce

Stir in the lemon juice, dried thyme, and black pepper. Add the grated Parmesan and stir until fully melted into the sauce.

The filling should be creamy, rich, and slightly loose, giving the finished pie plenty of sauce once baked.

Step 06 – Add the Chicken and Ham

Remove the blind-baked pastry case from the oven and carefully lift out the baking parchment and beans.

Add the cooked chicken and ham to the sauce and stir until evenly coated. Turn off the heat once everything is fully combined.

Step 07 – Fill the Pie

Spoon the chicken and ham filling into the pastry case, spreading it evenly right to the edges and filling the pie generously to the top.

Brush the pastry edges with beaten egg.

Step 08 – Add the Pastry Lid

Lay the second sheet of shortcrust pastry over the filling. Press the edges together firmly to seal.

Trim away any excess pastry and crimp the edges if desired. Use leftover pastry trimmings to decorate the top with pastry leaves or simple shapes if you like.

Brush the entire top with more beaten egg for a glossy golden finish. Cut a couple of small slits in the centre using a sharp knife to allow steam to escape during baking.

Step 09 – Bake the Pie

Return the pie to the oven and bake at 200°C fan / 220°C conventional for 20–25 minutes, until the pastry is deep golden brown and crisp.

Step 10 – Serve

Allow the pie to rest for a few minutes before serving. The filling will be creamy, rich, and extra saucy, making it perfect served on its own or alongside vegetables or mashed potatoes without needing extra gravy.

Tips & Notes for Perfect Mary Berry Chicken and Ham Pie

• Blind bake the pastry base or the bottom can turn soggy.
• Let the sauce stay slightly loose before baking because it thickens later.
• Use cooked chicken that still feels moist for the best texture.
• Don’t overfill the pie or the filling may spill out while baking.
• Cut steam holes in the top pastry so it bakes evenly.
• Rest the pie before slicing so the filling settles properly.
• Freshly grated Parmesan melts better than pre-packed cheese.
• Keep the onion soft, not browned, for a smoother flavour.

What To Serve with This Mary Berry Chicken and Ham Pie

This pie works well with plenty of simple sides. Creamy mashed potatoes always feel right because they soak up the sauce nicely.

I also like serving it with buttered peas, carrots, or green beans for a bit of freshness on the plate.

If you want something lighter, a crisp green salad with a small splash of lemon dressing balances the richness quite well.

Chips also go down nicely if you fancy a more relaxed dinner. On colder evenings, I sometimes serve the pie with roasted parsnips and cabbage.

The filling already has lots of flavour, so you don’t really need extra gravy beside it.

Mistakes To Avoid

• Skipping blind baking – The pastry base may turn soft and wet underneath.
• Adding stock too quickly – This can leave lumps in the sauce. Add it slowly while stirring.
• Using watery chicken – Too much moisture can thin the filling too much.
• Overbaking the pie – The pastry can dry out and become too hard.
• Cutting the pie straight away – Let it rest a few minutes so the filling settles.
• Not sealing the edges properly – The sauce may bubble out during baking and make a mess.

Leftover & Reheat

Leftover

Allow the pie to cool fully before storing.

Keep leftovers in an airtight container or cover the pie dish tightly with foil. Store in the fridge for up to 3 days. You can also freeze slices for around 2 months. Wrap them well so the pastry stays fresh.

Reheat

For the best texture, reheat the pie in the oven at 180°C until hot through. This keeps the pastry crisp.

Microwaving works if you are short on time, though the pastry may soften a bit. If reheating from frozen, thaw overnight in the fridge first.

Mary Berry Chicken and Ham Pie Recipe FAQs

Can I make this pie ahead of time?

Yes, you can make the pie a day before baking. I usually prepare the filling and pastry separately, then assemble everything before baking the next day. It saves time and still tastes fresh. Keep it chilled in the fridge until ready to cook.

Can I freeze Mary Berry Chicken and Ham Pie?

Yes, this pie freezes very well. You can freeze it before or after baking. Wrap it tightly with foil or cling film to stop freezer burn. When ready to eat, thaw overnight in the fridge before reheating or baking properly.

What type of ham works best in this recipe?

I normally use cooked ham from a joint or thick-cut ham slices. Smoked ham also works if you want a stronger flavour. Thin sandwich ham is alright in a pinch, but chunkier ham gives a better texture inside the pie.

Why is my pie filling too runny?

The sauce may not have cooked long enough before adding the meat. It should gently bubble and thicken in the pan first. Also remember the filling thickens more while baking, so don’t panic if it looks slightly loose at first.

Can I use puff pastry instead of shortcrust pastry?

Yes, puff pastry works very nicely for the top layer. It gives a flaky crispy finish that many people enjoy. I still prefer shortcrust underneath because it holds the filling better and stays firmer once sliced.

What vegetables can I add to this pie?

Peas, leeks, mushrooms, and spinach all work well. Just avoid adding vegetables with too much water unless cooked first. Mushrooms should be fried beforehand so they do not release too much liquid into the filling.

How do I stop the pastry from going soggy?

Blind baking the base is the biggest help. Also avoid pouring very hot filling straight into raw pastry for too long before baking. A thick sauce also helps stop extra moisture soaking into the bottom of the pie.

Can I use leftover roast chicken?

Yes, leftover roast chicken is perfect here. I actually think roast chicken gives more flavour than plain cooked chicken breast. It’s a brilliant way to use leftovers from a Sunday roast without wasting anything.

Is this pie good for batch cooking?

It really is. You can make one large pie or smaller pies for the freezer. I often double the filling recipe because it saves cooking time later in the week. It reheats surprisingly well without losing flavour.

What cheese can replace Parmesan?

Mature Cheddar is probably the easiest swap. Gruyère also works if you want something richer. Parmesan adds a salty savoury flavour, so try using a cheese with a bit of strength rather than a very mild one.

This Mary Berry Chicken and Ham Pie Recipe is one of those meals that feels proper comforting from the very first bite.

The creamy filling, golden pastry, and simple ingredients come together so well without needing loads of effort.

I’ve made this pie more than once now and it always disappears quickly at the table. It’s filling, cosy, and easy enough for any home cook to make without stress.