There’s something about the crisp flakiness of a pie that just feels like home. And when you bring together tender chicken, savory ham, and that buttery pastry, it’s hard not to feel like you’ve stumbled onto something special. One of the dishes that brings together these elements effortlessly is Nigella Lawson’s Chicken and Ham Pie. It’s the kind of recipe that feels both comforting and indulgent-perfect for a Sunday roast or a cozy evening in.
I remember the first time I made it. The aroma that filled my kitchen was almost enough to make me want to give up the whole cooking process and just eat the pie dough straight. But after spending a little time assembling the layers and waiting for it to bake, I was rewarded with something that tasted like it had come from the pages of a family cookbook-simple yet so satisfying.
Nigella Lawson has a way of making the complex seem accessible, and this pie is no exception. The recipe feels elegant without requiring any esoteric ingredients or impossible techniques. It’s the kind of dish that doesn’t just impress your guests-it also makes you feel like a kitchen pro.
If you’ve ever wanted to try your hand at making a comforting, crowd-pleasing meal, this is definitely a good place to start. Now, let’s dive into the magic of Nigella Lawson’s Chicken and Ham Pie.
Nigella Lawson’s Chicken And Ham Pie Recipe
There’s something inherently British about this dish-something about its hearty, rustic vibe that makes it feel like a cozy pub meal in the comfort of your own home. But don’t let that fool you into thinking it’s anything less than extraordinary. The combination of slow-cooked chicken, creamy sauce, and rich ham wrapped in golden pastry is pure comfort food at its finest.
The recipe strikes a balance between simplicity and flavor. The chicken is cooked in a rich stock, which imbues it with moisture and tenderness. The ham adds a savory, slightly smoky kick that perfectly complements the milder chicken. And then, there’s the sauce-luxuriously creamy, with just enough tang from a touch of mustard. When the whole thing is sealed in buttery pastry, the result is a pie that feels decadent but doesn’t require hours of fuss.
Ingredient List
Nigella’s recipes are great because they don’t overwhelm you with ingredients that are hard to find. For this one, you’ll need:
For The Filling
- 2 tablespoons of butter (for sautéing)
- 1 onion, finely chopped (you want the sweetness to balance the savory flavors)
- 2 chicken breasts, diced (a little more tender than thighs, and they soak up the flavors of the sauce perfectly)
- 150g of cooked ham, chopped into small chunks (I prefer a slightly smoky ham, but anything with a bit of character works well)
- 200ml of double cream (or heavy cream, if you’re in the States, for that rich, velvety texture)
- 2 tablespoons of plain flour (this will help thicken the sauce, making it more luxurious)
- 200ml of chicken stock (the flavor here is key-use a good one, preferably homemade, or a high-quality stock cube)
- 1 tablespoon of wholegrain mustard (this adds a subtle tanginess)
- Salt and pepper to taste (trust your instincts here-don’t be afraid to season generously)
For The Pastry
- 2 sheets of ready-rolled puff pastry (I love the convenience of this, though you can make your own if you’re feeling adventurous)
- 1 egg, beaten (for that golden, glossy finish)
How To Make Nigella Lawson’s Chicken And Ham Pie?
The beauty of this recipe is how simple the steps are, yet the final result feels so impressive. Here’s how to make it:
-
Cook The Chicken And Ham Filling
Start by heating the butter in a large pan over medium heat. Toss in the finely chopped onion and let it soften and sweeten for about 5 minutes. Then, add the diced chicken. Season with salt and pepper, and let the chicken cook through. This should take around 6-8 minutes, depending on the size of the pieces.
-
Make The Sauce
Once the chicken is cooked, sprinkle the flour over the mixture, stirring constantly for a minute or so. This will help form a roux, which is the base for the sauce. Gradually add the chicken stock, stirring to avoid lumps. Once the stock is incorporated, pour in the double cream. Let the sauce simmer and thicken. Now, add the mustard-this will give it that lovely depth of flavor that pairs so beautifully with the chicken and ham.
-
Add The Ham And Season
Stir in the chopped ham and let everything simmer together for another 3-4 minutes. Taste the filling, and add more seasoning if needed. This is where you can make adjustments based on your preference for salt, pepper, or mustard.
-
Assemble The Pie
Preheat your oven to 200°C (or 180°C for fan ovens). Roll out one sheet of the puff pastry and line a pie dish with it, making sure the pastry comes up around the sides. Pour the chicken and ham mixture into the dish, smoothing it out evenly. Then, top with the second sheet of puff pastry, pressing the edges to seal. You can crimp the edges with a fork or your fingers for a decorative touch.
-
Bake The Pie
Brush the top of the pie with the beaten egg to get that golden, glossy finish. Use a sharp knife to cut a few small slits in the top to allow steam to escape while baking. Pop the pie into the oven for 25-30 minutes, or until the pastry is puffed and golden.
-
Serve And Enjoy
Let the pie cool for a few minutes before serving-just enough time to let the filling set a little so it doesn’t spill out. Serve with a simple side salad or some buttered greens.
Things I Learned
This pie taught me a few important lessons about comfort food. First, you don’t need to go overboard with ingredients or techniques to make something truly satisfying. The richness of the sauce and the texture of the chicken are enough to elevate this pie. I also realized that puff pastry is a total game-changer. It’s one of those ingredients that makes you feel like a magician, effortlessly turning something humble into a showstopper.
Another key takeaway was how much flavor can come from a few simple ingredients, especially with the addition of mustard and ham. I had never thought to combine those two in a pie before, but the slight tanginess of the mustard and the savory depth of the ham balanced the richness of the creamy sauce perfectly. It’s these little details that elevate a dish from basic to exceptional.
Lastly, I learned to trust my instincts with seasoning. It’s easy to get lost in the recipe and follow it to the letter, but I’ve realized that a dash more mustard or a pinch more salt can make all the difference.