Nigella Chicken And Ham Pie Recipe [GUIDE]

Let’s take a moment and imagine this: a hearty, golden-brown pie with crisp, flaky pastry and a savory filling that’s warm and inviting. That’s exactly what Nigella Lawson’s Chicken and Ham Pie brings to the table. It’s comfort food in its truest form but with a touch of elegance that only Nigella can pull off. Picture yourself cutting into that tender filling, revealing layers of juicy chicken, salty ham and creamy sauce all nestled within a buttery, crisp shell. It’s the type of dish that feels like a warm hug for your stomach.

For me, it’s the kind of pie I imagine sharing with family during a chilly evening. It’s rich but not overwhelming, comforting without being too heavy. Nigella has this way of taking simple ingredients-things like chicken, ham and a bit of mustard. and transforming them into something magical, something you could happily serve to guests or eat on a quiet Sunday afternoon while lounging on the couch with your favorite show on.

I first made this pie on a cold, rainy day when I needed something both easy to prepare and delicious. That day, my kitchen smelled like heaven. The way Nigella balances the delicate flavors of the chicken with the salty undertones of the ham, all enveloped in a creamy sauce, is something you need to experience for yourself. You might even find that it becomes one of your go-to meals when you want to impress or simply comfort yourself after a long week.

Nigella Chicken And Ham Pie Recipe

Ingredients Needed

Here’s where the magic happens: with just a few simple ingredients, you can make a pie that tastes like it’s been cooking all day. Here’s the shopping list:

• Chicken breast (or thighs): I’ve tried both and I personally prefer thighs for their deeper flavor but if you want a leaner option, chicken breasts work just as well.
• Ham (preferably a good-quality cooked ham): This adds that salty, savory flavor that pairs perfectly with the creamy chicken filling. If you can get your hands on some artisanal ham, even better!
• Butter: For the roux (the base of your creamy sauce), you’ll need butter and a bit of extra for greasing the pie dish.
• Flour: This is to thicken your sauce into a luscious, creamy consistency.
• Milk: Whole milk gives that creamy richness we all love.
• Heavy cream: For an even smoother sauce.
• Mustard (Dijon): This is where the magic happens! Just a teaspoon of Dijon mustard adds a punch of flavor that cuts through the richness of the pie. Trust me, don’t skip this.
• Chicken stock: For that deep, savory flavor that brings the whole pie to life.
• Fresh parsley: Just a handful of fresh parsley to add color and a bit of brightness to the filling.
• Pre-made puff pastry: You could make your own pastry if you’re feeling adventurous but for simplicity, I’ve always opted for ready-made puff pastry. It crisps up beautifully and saves so much time.
• Egg (for glazing): You’ll need an egg to give the pie its beautiful golden crust.

It’s a pretty straightforward list but it’s the way these ingredients come together that creates something special. The mustard, especially, is something that elevates the flavor without being overwhelming and the fresh parsley adds a fresh note that makes the dish feel lighter than it should for something so comforting.

Equipment Needed

Now, let’s talk equipment. You’ll want the right tools for this pie to ensure that it bakes perfectly.

• Pie dish or a round baking dish: You don’t need anything too fancy but something deep enough to hold all that creamy filling. A 9-inch round dish works perfectly.
• Large saucepan: This is where you’ll make your creamy filling. The larger, the better, so it all comes together without splashing everywhere.
• Rolling pin: You’ll need this to roll out the puff pastry to fit your pie dish. If you don’t have one, you can use a wine bottle in a pinch (I’ve done it before and it works just fine).
• Pastry brush: For brushing the egg wash on top of the pie for that lovely golden shine.
• Sharp knife: For slicing the pie and cutting the chicken and ham into bite-sized pieces.

If you’re like me, you’ll want to have your favorite playlist or podcast on while you’re cooking. There’s something about baking a pie that makes everything feel a little more cozy, like you’re crafting a piece of home.

Instructions To Make Nigella Lawson’s Chicken And Ham Pie

Here’s the fun part: putting it all together. And while it might seem like a bit of a process, I promise you it’s worth every second. So, let’s get to it:

1. Prepare The Filling

   • Start by cubing the chicken and ham into bite-sized pieces. I like to cut the chicken into slightly larger chunks because it’ll shrink a bit as it cooks.
   • In a large saucepan, melt about 3 tablespoons of butter over medium heat. Once it’s bubbling and foamy, whisk in the flour to create a roux. Keep whisking for a couple of minutes so it cooks through but doesn’t burn.
   • Slowly pour in the milk and chicken stock, whisking constantly. It’ll seem a little lumpy at first but as it heats up, the sauce will smooth out.
   • Once the sauce is thickened, stir in the cream and Dijon mustard. Taste it-this is where you can adjust the seasoning with salt and pepper but don’t overdo it; the ham will add a lot of saltiness already.
   • Add the chopped chicken and ham, then fold in the fresh parsley. Let this simmer for 5-7 minutes until the chicken is cooked through and everything is well-combined.

2. Prepare The Pastry

   • Roll out your puff pastry on a lightly floured surface. You want it to be big enough to cover your pie dish, with a little extra hanging over the sides.
   • Transfer the pastry to your pie dish, trimming any excess pastry but leaving enough to fold over the top.

3. Assemble The Pie

   • Spoon the creamy chicken and ham filling into the pie dish. Be generous-you want that filling to be hearty.
   • Roll out the second sheet of puff pastry and drape it over the top of the filling. Trim off any excess pastry and pinch the edges together to seal. If you’re feeling fancy, you can crimp the edges with a fork.
   • Cut a couple of small slits in the top to let steam escape while baking.

4. Egg Wash And Bake

   • Beat the egg and brush it all over the top of the pie for a golden, glossy finish.
   • Bake the pie in a preheated oven at 200°C (400°F) for 25-30 minutes or until the pastry is golden and puffed up.

5. Serve And Enjoy

   • Let the pie sit for a few minutes before slicing, just to give everything time to set. Then dig in! Serve with a simple side salad or some roasted vegetables and enjoy that cozy, comforting feeling.

What I Learnt

What did I learn while making this pie? Well, a few things:

1. Patience is key: It’s easy to rush through but letting the sauce thicken slowly and letting the pie rest after baking really pays off. The texture of the filling is smooth and perfect when you give it that extra bit of time.
2. Don’t be afraid of mustard: I was a little unsure about the Dijon mustard at first-it seemed like such a small amount for such a rich dish-but it’s a game-changer. It cuts through the creaminess and balances out the richness.
3. Quality matters: Using good-quality chicken and ham really makes a difference. I used a smoky, artisanal ham and it brought a depth of flavor I wasn’t expecting.
4. Flexibility: This recipe is forgiving. If you don’t have one of the ingredients, you can usually substitute it with something else. For instance, I’ve used leeks instead of parsley for an added flavor layer. So, it’s a recipe that can adapt to your pantry.

FAQs

Can I Make Nigella Lawson’s Chicken And Ham Pie In Advance?

Absolutely! In fact, it’s a great make-ahead dish. You can prepare it the day before and keep it in the fridge, then bake it just before serving. The flavors meld together beautifully overnight!

What Can I Use If I Don’t Have Puff Pastry For The Pie?

If you’re out of puff pastry, you could use shortcrust pastry instead. It’ll give a slightly different texture, but still delicious. Or, you can even top it with mashed potatoes for a cozy, rustic twist-Nigella loves playing with substitutions!

Can I Substitute The Ham With Something Else?

Totally! If you want to mix it up, you could swap the ham for cooked bacon or even some shredded turkey. I’ve made it with leftover roast chicken too-this pie is pretty flexible!