Chicken and Ham Pie
Make the most of your leftovers with this chicken and ham pie recipe. A flavorful dish with cooked chicken, ham, and veggies topped with mashed potatoes.
This chicken and ham pie is the perfect way to turn leftovers into something truly satisfying. Tender chunks of chicken and ham mingle with peas, carrots, and a lightly seasoned sauce under a blanket of creamy mashed potatoes.
It’s cozy, hearty, and easy to make ahead—ideal for weeknights or after-holiday cooking when there’s extra ham or chicken in the fridge. You can even prepare the mashed potatoes a day ahead to make assembly effortless.
Why You’ll Like It
Great for leftovers. A delicious way to use up extra chicken, ham, or mashed potatoes.
Comforting and hearty. The creamy filling and fluffy topping make this dish the definition of cozy.
Easy to customize. Swap in your favorite vegetables or herbs for a new twist each time.
Ingredient Notes
- Butter: Adds richness to the roux and helps sauté the vegetables.
- Onion and celery: Provide flavor and texture to the creamy base.
- Flour: Thickens the filling for a smooth, velvety sauce.
- Chicken broth: The liquid base that ties the filling together—use low-sodium if preferred.
- Marjoram or thyme: Adds a mild, savory note that complements the chicken and ham.
- Cooked vegetables: Peas and carrots (or green beans) work well and add color and sweetness.
- Cooked chicken and ham: The star ingredients—use leftovers or precooked meat.
- Mashed potatoes: Serve as the topping; seasoned mashed potatoes give the pie its rustic charm.
Steps to Make Chicken and Ham Pie
- Heat the oven to 425°F and lightly grease a 2½-quart baking dish.
- In a saucepan, melt the butter and cook the onion and celery until softened.
- Stir in the flour and cook briefly to form a roux, then gradually whisk in the chicken broth until thickened.
- Add the herbs, salt, and pepper, then stir in the vegetables, chicken, and ham.
- Spoon the mixture into the prepared baking dish.
- Spread the hot mashed potatoes evenly over the top and smooth gently to cover.
- Bake for about 20 minutes, until hot and bubbly.
- For a golden top, broil for 1–2 minutes just before serving.
Tips for This Pie
- Use leftover mashed potatoes or prepare them a day ahead to save time.
- If the mashed potatoes are cold, warm them slightly to make spreading easier.
- Add a handful of shredded cheese to the potatoes before baking for extra flavor.
- Set the baking dish on a foil-lined pan to catch any bubbling overflow.
Recipe Variations
- Cheesy topping. Mix shredded cheddar, Gruyère, or Parmesan into the mashed potatoes before baking.
- Vegetable swap. Use corn, mixed vegetables, or sautéed mushrooms for a different flavor.
- Creamier filling. Stir in a splash of cream or a few tablespoons of sour cream for extra richness.
- Herb blend. Try rosemary, parsley, or dill instead of marjoram for a fresh touch.
- Pastry top. Replace mashed potatoes with a puff pastry sheet for a more traditional pot pie feel.
How to Store and Reheat Chicken and Ham Pie
Refrigerate: Cool completely, then cover tightly or transfer to an airtight container. Store in the fridge for up to 3 days.
Freeze: Assemble and cool completely, then wrap securely in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
To Reheat: Warm in a 350°F oven until hot throughout, about 20–25 minutes. If reheating individual servings, use the microwave in short intervals to prevent overcooking.
Chicken and Ham Pie
Ingredients
- 6 tablespoons butter
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 teaspoon dried leaf marjoram or thyme
- salt and pepper, to taste
- 1 1/2 cups peas and carrots, cooked
- 3 cups cooked chicken, diced
- 1 cup ham, diced
- 3 cups mashed potatoes, prepared seasoned hot
Instructions
- Heat oven to 425°F. Lightly grease a 2 1/2-quart baking dish.
- In a medium saucepan, melt the butter. Add onion and celery and cook for 5 to 7 minutes or until softened.
- Add the flour to the saucepan and stir until blended. Continue to cook, stirring, for 2 minutes. Add the chicken broth and cook, stirring, until thickened.
- Stir in marjoram and salt and pepper, to taste. Add peas and carrots or peas or green beans, chicken, and ham.
- Spoon the mixture into the prepared baking dish. Spoon hot mashed potatoes evenly over the top and spread gently to cover. Put the baking dish on a foil-lined baking pan to catch any drips.
- Bake the pie for about 20 minutes, or until hot and bubbly. To brown the potatoes a little more, turn the broiler on for a minute or two.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
