With homemade pie crust and a cozy pot pie-like filling, this chicken and ham pie is the ultimate comfort food.

Who doesn't love good old comfort food - from a Kentucky hot brown to chicken paprikash to Cajun shrimp and grits.
But one of the kings of comfort food is pot pie. Well this chicken and ham pie takes the traditional pot pie and kicks it up a notch.
As opposed to just having a crust topping this is fully baked in pie dough. And while chicken is what is usually used, I figured why not add ham for some additional flavor.
Why This Recipe Works
- Homemade pie crust - Yes you can use store-bought pie dough, but trust me when I say the extra 5 minutes of work is worth the effort.
- Nostalgic comfort - A classic comfort food, this pie's hearty qualities make it a go-to dish for both special occasions and cozy family dinners.
- Flavorful - You get the buttery/melt in your mouth flavor from the pie crust and the creamy chicken and ham filling you know and love.
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Ingredients Notes
- Pie crust - Homemade pie crust is very simple to make. Just use a food processor to blend together the flour, sugar, salt, butter and egg. This recipe creates a super buttery and flaky crust that melts in your mouth.
- Butter - Unsalted butter is used to cook the ingredients for the filling so you can control the salt level.
- Mirepoix - The famous combination of onion, celery and carrots which is a base for many recipes including this. Some garlic adds more flavor.
- Poultry herb blend - A combination of thyme, rosemary and sage that adds complimentary flavors for the chicken and ham.
- Flour - A small amount of flour helps thicken the filling. This ensures the pie isn't overly runny and holds together well.
- Low-sodium chicken stock - Chicken stock forms the base of the filling, providing moisture and flavor. Consider using homemade stock for a richer taste.
- Whole milk - To create a creamy and luscious filling, add whole milk which contributes to the pie's velvety consistency.
- Chicken - Use boneless, skinless chicken thighs for tenderness. Cook and shred or cube the chicken before incorporating it into the pie filling.
- Ham - Opt for high-quality cooked ham, diced or cubed, to add a savory and salty element. Smoked or cured ham varieties can bring additional depth of flavor.
- Peas - This recipe is similar to a pot pie so peas are a most. Frozen works best here.
- Lemon - Adds a touch of acidity.
- Salt - Enhances the overall flavor.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations for this recipe include:
- While I prefer homemade pie crust, store-bought works too.
- Customize the vegetable mix with mushrooms, leeks, or spinach for added depth and variety.
- I'm a fan of fresh herbs but dried herbs are a good substitute. Just use ⅓ of the amount as they are more potent.
- Instead of regular flour, use gluten-free alternatives like rice flour or cornstarch to thicken the filling.
- I'm partial to chicken stock for the filling, but chicken broth works too.
- If you want an even creamier filling, substitute the milk with heavy cream.
- I like boneless, skinless chicken thighs, but you can also use chicken breasts or even rotisserie chicken.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Pulse together the dry ingredients before adding the butter and pulsing until it becomes coarse meal. Add the eggs and pulse until it just comes together.
Turn the dough on a floured surface and form into two balls. Wrap in plastic wrap and place in the fridge for 1 hour. Once ready, remove and roll out one of the pie doughs.
Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches. Place back in the fridge while making the filling.
Sauté mirepoix, garlic and herbs in butter. Add the flour and then slowly mix in stock and milk.
Stir in chicken, ham, peas, lemon, salt. Adjust seasoning and set aside. Brush the pie dough with some egg wash before adding the filling.
Roll out the second pie dough to exceed the dish size. Place it over the filling, seal, flute edges, and cut 4 slits. Brush with egg wash. Bake 375°F for 50-60 minutes or until done.
FAQs
This bakes long enough where it shouldn't be a problem. But I also suggest doing two things.
Brush the bottom crust with some egg wash which creates a layer between the liquid filling and crust and bake on a baking sheet which conducts additional heat.
Yes. Just prepare the filling ahead of time and place in the fridge for up to 2 days. The pie crust can also be made ahead of time.
You can also freeze for up to a month in advance. You can bake right from the dish, but it will take an extra 20-25 minutes. Be sure to cover the pie so it doesn't brown too quickly.
Allow the pie to cool for about 15-20 minutes before slicing. This helps the filling set, making it easier to cut and serve.
You can place in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.
Preheat your oven to 350°F and put the pie on a baking sheet. Cover with foil and bake it for about 20 minutes or until the filling is bubbling.
Equipment
The equipment you use is important to how the chicken and ham pie turns out. What is needed is the following:
- Food processor - Used to make the pie crust.
- Rolling pin - Needed to roll out the pie dough.
- Chef's knife - You want a quality knife to dice everything.
- Skillet/Dutch oven - You want something large enough to make the filling
- Baking sheet - Helps prevent the famous soggy bottom of a pie.
- Pie dish - You want a 9 inch pie dish.
Pro Tips/Recipe Notes
- Make the pie crust up to 5 days ahead of time. Just keep it in the fridge or in the freezer for 3 months.
- After the pie crust is in the pie dish, place back in the fridge for at least 30 minutes which helps eliminate "shrinkage" of the crust.
- Homemade chicken stock can be used for extra flavor.
- By throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
- Make sure to cut slits into the pie crust to allow the steam to escape.
- Use aluminum foil to cover the crust if it is starting to burn at any point.
- Allow the pie to rest for 15 minutes after baking to allow the filling to set, making it easier to slice and serve.
Similar Recipes
If you’ve tried this chicken and ham pie or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! Another savory pie recipe is this cheeseburger pie or corned beef pie! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken and Ham Pie
Ingredients
Pie Crust
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 ½ sticks cold unsalted butter, cut into cubes
- 2 large eggs
- ¼ cup cold ice water
Filling
- 2 tablespoon unsalted butter
- ½ cup sweet onion, diced
- 2 teaspoon poultry blend, chopped (thyme, rosemary, sage)
- 1 cup carrots, chopped small
- ½ cup celery stalks, chopped small
- 2 garlic cloves, minced
- 3 tablespoon all-purpose flour
- 1 cup low-sodium chicken stock
- ¾ cup whole milk
- 2 cups shredded chicken
- 1 cup cooked ham, diced
- 1 cup frozen peas
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
- egg wash
Instructions
- Using a food processor, pulse together the flour and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
- In a small bowl, combine the eggs and water. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until a ball is formed. It should be crumbly with large clumps of dough.
- Turn dough only a lightly floured surface and form into a ball. Flatten slightly to form a disk before dividing into 2 discs. Wrap each in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
- Melt the butter over medium heat in a large oven-safe pan or Dutch oven. Add diced onion and poultry blend and sauté for 5 minutes. Add the carrots and celery, cooking for another 5 minutes. Stir garlic in and cook for 30 seconds. Add the flour and cook for about 1 minute.
- Slowly add the chicken stock and milk, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. Add the chicken, ham, peas, lemon juice and salt. Taste for seasoning and adjust if needed. Set aside
- Remove one disk of dough from the fridge about 10 minutes before you begin rolling. On a lightly floured surface, roll the dough so that it is about 3 inches longer than you pie dish and is between ⅛ inch and ¼ inch in thickness. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches.
- Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Whisk the egg and water together to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash. Pour the filling into the crust.
- Roll out the second pie dough so that it is just larger than the pie dish. Add over the filling and seal and flute the edges. Cut 4 slits in the top crust. Brush with egg wash.
- Place the pie on the hot baking sheet and bake until the crust is golden brown, about 50 to 60 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil. Let cool for 15 minutes before serving.
Notes
- Make the pie crust up to 5 days ahead of time. Just keep it in the fridge or in the freezer for 3 months.
- After the pie crust is in the pie dish, place back in the fridge for at least 30 minutes which helps eliminate "shrinkage" of the crust.
- Homemade chicken stock can be used for extra flavor.
- By throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
- Make sure to cut slits into the pie crust to allow the steam to escape.
- Use aluminum foil to cover the crust if it is starting to burn at any point.
- Allow the pie to rest for 15 minutes after baking to allow the filling to set, making it easier to slice and serve.
Jane says
Wow this was amazing!
b says
Great pie. Loved all the flavors that meld together.