Uploaded February 2026 | Updated September 2026, 2 weeks ago
A comforting, creamy pie, stuffed with chicken, shredded ham and lots of sauce. I use rotisserie chicken so it's quicker to prepare.
Ingredients
2 x 320 g (2 x 11oz) rolls or ready-rolled shortcrust pastry (thawed if bought frozen)
1 tbsp oil
45 g (3 tbsp) unsalted butter
1 onion peeled and finely chopped
4 tbsp plain (all purpose) flour
300 ml (1 1/4 cups) strong chicken stock (I use 2 stock cubes in water)
300 ml (1+1/4 cups) whole (full-fat) milk
2 tbsp fresh lemon juice approx. the juice from a whole lemon
½ tsp dried thyme or 1 tablespoon finely chopped fresh thyme
½ tsp black pepper
50 g (1/2 packed cup) grated parmesan
300 g (10.5oz) cooked shredded chicken (use the meat from a whole cooked rotisserie chicken – so you get a nice mix of light and dark meat.
200 g (7oz) cooked ham chopped into small chunks (buy ready-chopped ham chunks or shredded ham hock or chop some ham from a cooked ham)
1 egg lightly whisked with a fork
Instructions
✅Preheat the oven to 200C/400F (fan).
✅Line a round, 22.5cm (9") diameter, deep (1.5-2" deep) pie dish with one of the pastry sheets, you may need to cut and join the pastry to ensure it fully covers the pie tin. Trim the edges, leaving a 1cm overhang, as the pastry will shrink back slightly.
✅Prick the base of the pastry several times with a fork. Line the pastry with baking parchment so that it completely covers the pastry. I find it easier to scrunch up the parchment first, and then un-scrunch it, so it fits into the shape of the pie dish better.
✅Fill the pie with baking beans (or dried beans or uncooked rice) and place in the oven to ‘blind bake’ for 10 minutes. This helps to prevent the pie having a soggy bottom.
✅Take out of the oven and put to one side. When cool enough to handle, remove the baking beans and parchment paper.
✅Now start on the filling. Add the oil and butter to a large saucepan and heat over a medium heat until the butter melts.
✅Add the onion and cook, stirring often for 5-6 minutes until the onion is soft.
✅Add the flour and stir until the flour coats the onion. Cook for 1 minute whilst stirring.
✅Add the stock, a splash at a time, whilst stirring with a balloon whisk, until all of the stock is used. Adding it in a splash at a time, whilst stirring, will ensure you have no lumps.
✅Add the milk and continue to stir until the sauce starts to bubble and thickens.
✅Stir in the lemon juice, thyme, black pepper and parmesan.
✅Add the chicken and ham and stir again until combined and turn off the heat.
✅Fill the pie base with the chicken and ham mixture.
✅Brush the edges of the pastry with the egg wash (whisked egg), then top the pie with the remaining piece of pastry. Pinch the edges to seal.
✅Trim off any excess pastry (you can use the trimmings to make little pie decorations such as leaves if you like), then brush the top with more egg wash and pierce a couple of small holes in the top of the pie with a sharp knife.
✅Place in the oven (still at 200C/400F (fan)) and cook for 20-25 minutes until golden brown.
A comforting, creamy pie, stuffed with chicken, shredded ham and lots of sauce. I use rotisserie chicken so it's quicker to prepare.
Ingredients
2 x 320 g (2 x 11oz) rolls or ready-rolled shortcrust pastry (thawed if bought frozen)
1 tbsp oil
45 g (3 tbsp) unsalted butter
1 onion peeled and finely chopped
4 tbsp plain (all purpose) flour
300 ml (1 1/4 cups) strong chicken stock (I use 2 stock cubes in water)
300 ml (1+1/4 cups) whole (full-fat) milk
2 tbsp fresh lemon juice approx. the juice from a whole lemon
½ tsp dried thyme or 1 tablespoon finely chopped fresh thyme
½ tsp black pepper
50 g (1/2 packed cup) grated parmesan
300 g (10.5oz) cooked shredded chicken (use the meat from a whole cooked rotisserie chicken – so you get a nice mix of light and dark meat.
200 g (7oz) cooked ham chopped into small chunks (buy ready-chopped ham chunks or shredded ham hock or chop some ham from a cooked ham)
1 egg lightly whisked with a fork
Instructions
✅Preheat the oven to 200C/400F (fan).
✅Line a round, 22.5cm (9") diameter, deep (1.5-2" deep) pie dish with one of the pastry sheets, you may need to cut and join the pastry to ensure it fully covers the pie tin. Trim the edges, leaving a 1cm overhang, as the pastry will shrink back slightly.
✅Prick the base of the pastry several times with a fork. Line the pastry with baking parchment so that it completely covers the pastry. I find it easier to scrunch up the parchment first, and then un-scrunch it, so it fits into the shape of the pie dish better.
✅Fill the pie with baking beans (or dried beans or uncooked rice) and place in the oven to ‘blind bake’ for 10 minutes. This helps to prevent the pie having a soggy bottom.
✅Take out of the oven and put to one side. When cool enough to handle, remove the baking beans and parchment paper.
✅Now start on the filling. Add the oil and butter to a large saucepan and heat over a medium heat until the butter melts.
✅Add the onion and cook, stirring often for 5-6 minutes until the onion is soft.
✅Add the flour and stir until the flour coats the onion. Cook for 1 minute whilst stirring.
✅Add the stock, a splash at a time, whilst stirring with a balloon whisk, until all of the stock is used. Adding it in a splash at a time, whilst stirring, will ensure you have no lumps.
✅Add the milk and continue to stir until the sauce starts to bubble and thickens.
✅Stir in the lemon juice, thyme, black pepper and parmesan.
✅Add the chicken and ham and stir again until combined and turn off the heat.
✅Fill the pie base with the chicken and ham mixture.
✅Brush the edges of the pastry with the egg wash (whisked egg), then top the pie with the remaining piece of pastry. Pinch the edges to seal.
✅Trim off any excess pastry (you can use the trimmings to make little pie decorations such as leaves if you like), then brush the top with more egg wash and pierce a couple of small holes in the top of the pie with a sharp knife.
✅Place in the oven (still at 200C/400F (fan)) and cook for 20-25 minutes until golden brown.
