• Lovely pie

Chicken and ham pie 

added on 24/9/2009 by DaveA delicious cold chicken and ham pie which makes a really nice lunch.


  • 1 chicken (around 1.5kg)
  • 1 carrot
  • 1 onion
  • 1 celery stick
  • 1 fresh bouquet garni (thyme, parsley, bay leaf)
  • a wineglass of white wine
  • salt and freshly ground black pepper
  • 15g powdered gelatine
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped chives
  • 1/4 teaspoon grated nutmeg
  • grated zest of 1/2 lemon
  • 340g sliced ham
  • Puff pastry


  1. Place chicken in pan with carrot, peeled onion, celery and bouquet garni; add wine and some water and bring to the boil. Simmer for 50 minutes or until chicken just cooked, skimming occasionally.
  2. Leave chicken to cool in its cooking liquid. Once cold, remove all meat and discard skin and bones.
  3. Strain stock and reduce to 1 pint. Soften gelatine in a little water and add to hot stock. Taste for seasoning.
  4. Put a layer of chicken in a large pie dish and sprinkle with some of the herbs, nutmeg and grated lemon zest. Add a layer of ham.
  5. Repeat, alternating layers of chicken and ham, until all meat used up.
  6. Pour in half the warm stock and leave to cool.
  7. Roll out pastry and place on top, decorating with leaves and brushing with an egg yolk glaze. Make a hold in the centre large enough to take the end of a funnel (for topping up with stock).
  8. Bake in a hot oven (220C, gas 7) for 15 minutes, then turn down to 180C gas 4 for a further 30 minutes. If the pie is well browned, cover with foil to prevent the top burning.
  9. Remove from oven and pour in remaining stock until full. Allow to set in fridge overnight.


It's a bit of a faff, but really nice and well worth the effort.