Chicken and Ham Pie

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This chicken and ham pie is an old-fashioned, comforting dish that brings together tender chicken, savory ham, and a creamy vegetable filling—all tucked beneath a blanket of seasoned mashed potatoes. It has the cozy appeal of a shepherd’s pie but with a richer, creamier base and a deeper flavor thanks to the ham. The combination of peas, carrots, and aromatic herbs gives the filling a warm, homey quality that makes this dish perfect for weeknights, holidays, or chilly evenings.

The mashed potato topping adds both comfort and convenience. It creates a naturally gluten-free “crust” (aside from the roux), browns beautifully, and absorbs flavors from the filling below. This pie is also a wonderful way to use leftover chicken, leftover holiday ham, or even pre-made mashed potatoes. It’s the kind of recipe that proves simple ingredients can make a deeply satisfying dinner.

What You’ll Like About This Recipe

• Rich, creamy filling. The butter-based roux and chicken broth create a velvety sauce that coats the chicken and vegetables without feeling heavy. Ham adds savory depth and a slight smoky note.
• Great use of leftovers. This recipe shines with leftover roasted or rotisserie chicken, diced ham, and even leftover mashed potatoes—making it ideal for post-holiday meals or weeknight cleanup cooking.
• Balanced flavors and textures. The creamy filling contrasts beautifully with fluffy mashed potatoes, while peas, carrots, and aromatics add color and texture.
• Family-friendly and adaptable. The flavors are mild and comforting, and you can adjust vegetables, herbs, or seasoning to suit your taste.
• Hearty yet simple to prepare. The stovetop filling comes together quickly, and the potato topping makes assembly easy. Bake until bubbling and golden, and dinner is ready.

Ingredient Notes

• Butter – Adds richness and sautés the vegetables before forming the base of the roux. Salted or unsalted both work; adjust seasoning accordingly.
• Onion and celery – Build the aromatic foundation. Chop them finely so they soften evenly into the sauce.
• Flour – Thickens the filling as part of a traditional roux. Cook it for a minute or two to eliminate raw flour flavor.
• Chicken broth – Provides body and flavor for the creamy sauce. Low-sodium broth lets you control the saltiness, especially with ham in the dish.
• Marjoram or thyme – Both herbs complement poultry beautifully and add gentle savory depth. Thyme offers stronger herbal notes, while marjoram is softer and slightly sweet.
• Peas and carrots – Pre-cooked vegetables help the filling come together quickly. Frozen peas and carrots are convenient and reliable.
• Chicken – Diced cooked chicken works best. Rotisserie chicken, leftover roasted chicken, or poached chicken breast all blend well with the sauce.
• Ham – Adds a salty, smoky counterpoint to the mild chicken. Use leftover baked ham or thick deli slices.
• Mashed potatoes – Spread easily when hot and help insulate the filling as it bakes. Yukon Golds give a creamy texture; Russets make fluffier potatoes.

How to Make It

1. Heat the oven and prepare your baking dish so it’s ready to receive the hot filling.
2. Sauté onion and celery in melted butter until soft and fragrant; this step develops the foundation of the sauce.
3. Stir in the flour to form a roux, cooking briefly to eliminate raw taste and to help thicken the filling later.
4. Add chicken broth gradually, stirring constantly as the mixture thickens into a smooth sauce.
5. Season with marjoram or thyme, salt, and pepper, adjusting to taste based on the saltiness of the ham.
6. Stir in the peas, carrots, chicken, and ham, folding until everything is well distributed and coated with the sauce.
7. Transfer the filling to the baking dish and spread it evenly.
8. Spoon the hot mashed potatoes over the top, smoothing gently to cover the filling completely.
9. Bake until bubbling around the edges and the topping begins to brown; broil briefly for deeper color if desired.
10. Let the pie rest a few minutes before serving so the layers settle.

Pro Tips

• Use hot mashed potatoes so they spread easily and brown more evenly in the oven.
• Taste the filling before topping and adjust seasoning—ham adds salt, so you may need less than expected.
• Add broth gradually to prevent lumps and ensure a smooth, velvety sauce.
• Broil carefully at the end; mashed potatoes brown quickly once exposed to direct heat.
• Let it rest for 5–10 minutes before serving to allow the filling to thicken slightly.

Recipe Variations

• Recipe Variations
• Chicken and bacon pie. Replace the ham with chopped cooked bacon for a smokier, crisp contrast.
• Vegetable-heavy version. Add corn, green beans, or mushrooms to stretch the filling and add more texture.
• Cheesy potato topping. Stir shredded cheddar or Parmesan into the mashed potatoes for a richer, more savory crust.
• Herb lovers’ version. Add parsley, thyme, or tarragon to the filling for a fragrant, aromatic twist.
• Creamier consistency. Add a splash of cream or half-and-half to the sauce for a thicker, richer texture.

How to Store

• Refrigerate: Store leftovers tightly covered for up to 4 days. The flavors meld as the dish sits and reheats well.
• Freeze: Freeze in portions or as a whole pie for up to 2 months. Thaw in the refrigerator before reheating to prevent separating.
• Reheat: Warm in the oven or microwave until heated through, adding a splash of broth if the filling thickens too much.