James Martin Chicken and Ham Pie​

This James Martin chicken and ham pie is a proper British comfort classic: a creamy chicken filling studded with smoky ham and mushrooms, tucked under a crisp, golden puff pastry lid. The sauce is rich but not heavy, with a gentle mustardy warmth and fresh herbs to lift everything. It’s a medium-difficulty bake that feels special, yet it’s completely achievable for home cooks. Set aside about 1 hour 30 minutes from start to serving, including a short cooling time before you top the pie.

Ingredients

For the creamy chicken and ham filling

• 600g boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 40g unsalted butter
• 1 leek, trimmed and finely sliced
• 250g chestnut mushrooms, sliced
• 2 garlic cloves, finely chopped
• 2 tbsp plain flour
• 100ml dry white wine (optional)
• 500ml hot chicken stock
• 150ml double cream
• 1 tbsp Dijon mustard
• 200g cooked ham, diced
• 2 tbsp chopped fresh tarragon or parsley

For the puff pastry topping

• 320g all-butter puff pastry sheet (ready-rolled is fine)
• A little flour, for dusting

For the egg wash

• 1 egg
• 1 tbsp milk

How to Make James Martin Chicken and Ham Pie

Oven preparation

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Get your dish ready: Set out a 24cm pie dish (or similar). You don’t need to grease it for this recipe, but do make sure it’s oven-safe.

Make the filling

• Brown the chicken: Season the chicken with the salt and pepper. Heat the olive oil in a large frying pan over medium-high heat, then brown the chicken for 4–5 minutes. It doesn’t need to be cooked through yet, just nicely coloured. Lift onto a plate.
• Cook the leek and mushrooms: Add the butter to the same pan. Tip in the leek and cook for 3–4 minutes until softened. Add the mushrooms and cook for 6–8 minutes, stirring now and then, until their moisture has cooked off and they’re starting to take on colour.
• Add garlic and flour: Stir in the garlic for 30 seconds. Sprinkle in the flour and cook for 1 minute, stirring constantly so it doesn’t catch.
• Build the sauce: If using wine, pour it in and let it bubble for 1 minute. Slowly add the hot stock, stirring well as you go, until you have a smooth, thick sauce.
• Finish the filling: Stir in the double cream and Dijon mustard. Add the browned chicken back in, along with the diced ham. Simmer gently for 6–8 minutes, until the chicken is cooked through and the sauce is glossy. Stir in the herbs, then taste and adjust seasoning.

Cooling (this matters)

• Cool the filling: Spoon the filling into a bowl or spread it in the pie dish and leave for 15–20 minutes. Warm is fine, but it should not be piping hot or it will melt the pastry and make it slump.

Assembling

• Fill the dish: Spoon the cooled filling into your pie dish and level the top.
• Add the pastry lid: Lightly flour the worktop and roll the puff pastry just enough to fit the top of your dish. Lay it over the filling. Trim any excess, then press and crimp the edges to seal.
• Egg wash and vent: Beat the egg with the milk and brush over the pastry. Cut a small hole or slit in the centre to let steam escape.

Baking and resting

• Bake: Bake for 30–35 minutes until the pastry is deeply golden and you can see the filling bubbling at the edges.
• Rest before serving: Leave the pie to stand for 10 minutes. This gives the sauce a chance to settle so it serves neatly.

Tips for the Best Chicken and Ham Pie

How do I stop the puff pastry going soggy?

Cool the filling before topping, and bake the pie hot enough to puff and crisp the pastry. If your dish is very full, place it on a preheated baking tray so the bottom edge of the pastry gets a burst of heat.

Why is my sauce thin or watery?

Mushrooms can hold a lot of water. Cook them until their moisture evaporates before you add the flour. Also, let the sauce simmer for a few minutes after adding stock so it thickens properly.

How do I keep the pastry from shrinking?

Don’t stretch it to fit. Lay it on relaxed, then trim and crimp. If your kitchen is warm, chill the topped pie for 10 minutes before baking to help the pastry hold its shape.

Can I make it more “James Martin” rich?

Use all-butter puff pastry, chicken thighs (they stay juicy), and don’t skip the cream. A small spoon of mustard and a handful of fresh tarragon make the filling taste restaurant-level.

Serving Suggestions

• Buttery mashed potatoes and peas
• Steamed green beans or tenderstem broccoli
• Roast carrots and parsnips for a Sunday lunch feel
• A sharp dressed green salad to cut through the richness

Storage

Room temperature

Let the pie cool, then keep it out for up to 2 hours maximum before refrigerating.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat in a 180°C (160°C fan) oven until piping hot. The oven keeps the pastry crisp far better than the microwave.

Freezing

For best results, freeze the filling rather than the fully baked pie. Cool the filling completely, freeze for up to 3 months, then thaw overnight in the fridge and top with fresh pastry before baking. If you do freeze baked leftovers, wrap well and freeze for up to 2 months, then reheat from thawed until hot throughout.

Nutrition

• Calories: 620 kcal
• Carbohydrates: 32g
• Protein: 36g
• Fat: 38g
• Saturated fat: 18g
• Sodium: 980mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands and exact ingredients you use.

FAQs

James Martin Chicken and Ham Pie

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Cooking time

55

minutes

Total time

90

minutes

Calories

620

kcal

1

hour 

20

minutes

Creamy chicken and ham pie with mushrooms and a golden puff pastry lid. A comforting British classic that’s rich, savoury, and perfect for Sunday lunch.

Ingredients

• 600g boneless, skinless chicken thighs, cut into bite-size pieces

• 1 tsp fine salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 2 tbsp olive oil

• 40g unsalted butter

• 1 leek, trimmed and finely sliced

• 250g chestnut mushrooms, sliced

• 2 garlic cloves, finely chopped

• 2 tbsp plain flour

• 100ml dry white wine (optional)

• 500ml hot chicken stock

• 150ml double cream

• 1 tbsp Dijon mustard

• 200g cooked ham, diced

• 2 tbsp chopped fresh tarragon or parsley

• 320g all-butter puff pastry sheet (ready-rolled is fine)

• 1 egg

• 1 tbsp milk

• A little flour, for dusting

Directions

• Preheat the oven to 200°C (180°C fan). Place a shelf in the middle of the oven.
• Season the chicken. Brown in olive oil, then remove to a plate.
• Soften leek in butter, then cook mushrooms until the moisture evaporates. Add garlic.
• Stir in flour. Add wine (optional), then gradually add stock, stirring until thickened.
• Stir in cream and mustard, then add chicken and ham. Simmer until chicken is cooked through. Add herbs and adjust seasoning.
• Cool the filling for 15–20 minutes, then spoon into a pie dish.
• Top with puff pastry, crimp edges, cut a small steam hole. Brush with egg wash.
• Bake for 30–35 minutes until deeply golden and bubbling at the edges.
• Rest for 10 minutes before serving so the sauce settles slightly.

Notes

• Let the filling cool before adding pastry to avoid a soggy base.
• If the pastry colours too quickly, loosely cover with foil for the last 10 minutes.
• Swap tarragon for parsley if you prefer a more classic flavour.