Hairy Bikers Chicken and Ham Pie Recipe

This Hairy Bikers Chicken and Ham Pie is a creamy and comforting recipe, which is made with tender rotisserie chicken and a rich Parmesan sauce. It’s the perfect family dinner, ready in about 1 hour and 5 minutes.

Hairy Bikers Chicken and Ham Pie Recipe Ingredients

• 2 x 320 g (11oz) rolls of ready-rolled shortcrust pastry
• 1 tbsp oil
• 45 g (3 tbsp) unsalted butter
• 1 onion, peeled and finely chopped
• 4 tbsp plain (all-purpose) flour
• 300 ml (1 ¼ cups) strong chicken stock
• 300 ml (1 ¼ cups) whole (full-fat) milk
• 2 tbsp fresh lemon juice
• ½ tsp dried thyme
• ½ tsp black pepper
• 50 g (½ packed cup) grated parmesan
• 300 g (10.5oz) cooked shredded chicken (from a rotisserie chicken)
• 200 g (7oz) cooked ham, chopped into small chunks
• 1 egg, lightly whisked

How To Make Hairy Bikers Chicken and Ham Pie

1. Blind Bake the Pastry Base: Preheat your oven to 200°C/400°F (fan). Line a deep, 9-inch round pie dish with one of the pastry sheets. Prick the base with a fork, line it with baking parchment, and fill with baking beans. Bake for 10 minutes. Remove the beans and parchment and set the pie base aside.
2. Start the Creamy Sauce: In a large saucepan, heat the oil and butter over a medium heat. Add the onion and cook for 5-6 minutes until soft. Stir in the flour and cook for one minute.
3. Finish the Sauce: Gradually add the stock, a splash at a time, whisking continuously until smooth. Whisk in the milk and continue to stir until the sauce bubbles and thickens.
4. Add Flavorings and Meats: Remove the sauce from the heat and stir in the lemon juice, thyme, black pepper, and Parmesan cheese. Add the shredded chicken and chopped ham and stir to combine.
5. Assemble the Pie: Pour the creamy chicken and ham filling into the pre-baked pie crust.
6. Top and Bake: Brush the pastry edge with the whisked egg. Place the second sheet of pastry on top, pinch the edges to seal, and trim any excess. Brush the top of the pie with more egg wash and cut a couple of small steam holes in the lid.
7. Serve: Bake for 20-25 minutes, until the pastry is deep golden brown. Let it rest for a few minutes before serving.

Recipe Tips

• How to prevent a soggy bottom? The most important step is to “blind bake” the pastry base. Baking the empty crust with baking beans for 10 minutes before adding the wet filling ensures the bottom cooks through and stays crisp.
• Can I use raw chicken? Yes. If using raw chicken breast or thighs, dice them into small pieces and add them to the pan after the onion has softened. Cook until the chicken is sealed, then proceed with adding the flour and liquids.
• How do I get a smooth, lump-free sauce? The key is to add the stock to the flour and butter roux very slowly at first. Add just a splash and whisk it into a smooth paste before gradually adding the rest of the liquid while whisking continuously.
• What’s the best way to serve a saucy pie? This pie has a generous amount of creamy filling. For the neatest presentation, it’s often easiest to slice the pastry lid first, place a slice on each plate, and then spoon the filling and pastry base alongside it.

What To Serve With Chicken and Ham Pie

This classic British pie is a hearty meal that pairs perfectly with simple sides.

• Creamy mashed potatoes
• Steamed green vegetables, like peas, green beans, or cabbage
• A side of gravy

How To Store Chicken and Ham Pie

• Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days.
• Reheat: For the best texture, reheat slices in a 350°F (175°C) oven for 15-20 minutes, until the filling is hot and the pastry is crisp.

Chicken and Ham Pie Nutrition Facts

• Calories: 456 kcal
• Carbohydrates: 39g
• Protein: 28g
• Fat: 21g
• Saturated Fat: 8g
• Sodium: 1222mg

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Hairy Bikers Slow Cooker Pork Goulash Recipe
• Hairy Bikers Slow Cooker Steak and Kidney Pudding Recipe

Hairy Bikers Chicken and Ham Pie Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesRest time: 5 minutesTotal time:1 hour 10 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:456 kcal Best Season:Available

Description

A comforting, creamy pie, stuffed with tender chicken, savory ham, and a rich Parmesan-thyme sauce, all encased in a golden shortcrust pastry.

Ingredients

• 2 sheets of ready-rolled shortcrust pastry
• 300g cooked shredded chicken
• 200g cooked chopped ham
• Sauce: 1 tbsp oil, 45g butter, 1 onion, 4 tbsp flour, 300ml chicken stock, 300ml milk, 2 tbsp lemon juice, ½ tsp thyme, 50g Parmesan, pepper.
• 1 egg, for egg wash.

Instructions

1. Preheat oven to 200°C/400°F (fan). Blind bake one pastry sheet in a 9-inch pie dish for 10 minutes.
2. Make the sauce: Sauté onion in butter and oil. Stir in flour, then gradually whisk in stock and milk until thick.
3. Remove sauce from heat. Stir in lemon juice, thyme, pepper, and Parmesan.
4. Fold the chicken and ham into the sauce.
5. Pour the filling into the blind-baked pie crust.
6. Brush the pastry edge with egg wash, top with the second pastry sheet, and seal the edges.
7. Brush the top with more egg wash, cut steam holes, and bake for 20-25 minutes until golden brown.

Notes

• Using a pre-cooked rotisserie chicken is a great time-saving shortcut for this recipe.
• Blind baking the base is the most important step to prevent a soggy bottom.
• This is a very saucy pie by design; for neat serving, slice the lid first, then spoon out the filling.
• The pie can be fully assembled and refrigerated a day in advance; just add the egg wash before baking.