Chicken and Ham Pie

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

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 15

Resting Time 1

Total Time 2 30

Servings slices

Calories 615kcal

Author Ryan Beck

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.

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