Chicken and Ham Pie is a comforting and hearty dish that combines succulent pieces of chicken and shredded ham with a medley of vegetables, all enveloped in a flaky and golden crust. This classic savory pie is a beloved comfort food, perfect for family dinners or gatherings with friends. The combination of tender chicken, smoky ham, and flavorful vegetables, all enveloped in a creamy sauce, creates a delightful and satisfying taste experience that appeals to both young and old.

The history of savory pies can be traced back to ancient times when people would encase meats and vegetables in pastry to preserve them and create portable meals. Over the centuries, pies became a staple in European cuisines, with various regions developing their own unique recipes and fillings.

The combination of chicken and ham in a pie likely emerged in the UK, where savory pies have a long history and remain a popular dish to this day. Pies were commonly enjoyed by the working class as a substantial and filling meal. They also became a favored choice for celebrations and special occasions.

In the 18th and 19th centuries, meat pies were a common part of the British culinary landscape, featured in cookbooks and served at elaborate feasts. Pies were a practical way to use leftover meats, making them an economical choice for households.

As the popularity of savory pies spread, different variations and regional adaptations emerged. Chicken and Ham Pie became a well-loved version of this dish, combining two favorite proteins in a rich and flavorful filling.

Today, Chicken and Ham Pie remains a cherished dish, enjoyed in households and restaurants alike. It has also found its way into international cuisines, with chefs and home cooks putting their unique spin on the classic recipe.

INGREDIENTS

FOR PASTRY:

• 300g/10.5 oz ready rolled shortcrust pastry
• 1 cup of dried beans (for blind baking)

FOR FILLING:

• Chicken breasts, cut into small chunks
• Carrots, peeled and chopped into chunks
• Medium-sized potatoes, peeled and chopped into small chunks
• Good pinch of salt and pepper
• Sprigs of thyme or 1 tsp dried thyme
• 850ml/30fl oz/3.5 cups chicken stock
• Slices of thick-cut ham, shredded
• 50g/3.5 tbsp butter
• 1 large onion, peeled and finely chopped
• 50g/6 tbsp plain/all-purpose flour
• 300ml/1.25 cups milk
• Juice of 1 lemon

FOR TOPPING:

• 100g (1 packed cup) grated cheddar cheese
• 50g (1 cup) panko
• 1 tsp black pepper
• Slices of thick-cut ham, shredded
• A few sprigs of fresh thyme (for garnish)

INSTRUCTIONS

FOR PASTRY: 

1. Preheat the oven to 200°C/400°F.
2. Unroll the shortcrust pastry and line a 24cm (diameter) pie tin with the pastry. Cut off any excess pastry and pinch the edges to create a pattern on the crust.
3. Use a fork to make holes all over the pastry base.
4. Cover the pastry with baking parchment and fill it with dried beans for blind baking.
5. Bake in the oven for 10 minutes, then remove the beans and baking parchment, and place the pastry back in the oven for another 5 minutes. Set it aside.

FOR FILLING:

1. In a large saucepan, add the chicken, carrots, potatoes, salt, pepper, thyme, and chicken stock.
2. Bring to a boil and let it simmer for 15 minutes. Then turn off the heat and stir in the shredded ham.
3. In another large saucepan, melt the butter and sauté the onions for about 5-6 minutes until soft.
4. Add the flour and mix it into the onions and butter with a whisk, forming a creamy paste (roux).
5. Gradually add a ladle of the chicken stock from the other pan into the roux while whisking.
6. Repeat the process, adding more stock until most of it is used. Then pour in the milk and heat through while stirring with the whisk.
7. Once the sauce is almost boiling, add the chicken, ham, and veggies. Bring back to almost boiling and add half of the lemon juice. Taste and add more lemon juice if needed. Season with salt and pepper.
8. Spoon the filling into the prepared pastry, leaving approximately 1cm from the top.

FOR TOPPING:

1. Mix the grated cheddar, panko, and black pepper. Sprinkle the mixture on top of the chicken filling, then add the shredded ham.
2. Place the pie back in the oven for 15-20 minutes until the top is golden brown, and the cheese is melted.
3. Remove from the oven and decorate with a few sprigs of fresh thyme.
4. Serve the Chicken and Ham Pie with green vegetables for a delicious and satisfying meal.

Enjoy this delightful and flavorsome Chicken and Ham Pie, a dish that brings together the goodness of chicken, ham, and vegetables, wrapped in a flaky pastry crust, making it a perfect comfort food for any occasion.