Chicken and Ham Pie with Parmesan and Sundried Tomatoes

A comforting Chicken and Ham Pie with a puff pastry lid, enriched with Parmesan and sundried tomatoes. The pie features tender chicken, smoky ham, and a creamy sauce infused with tangy sundried tomatoes and savoury Parmesan, all encased under a golden, flaky puff pastry. Perfectly paired with a crisp Sauvignon Blanc or a light-bodied Pinot Noir, this dish offers a satisfying blend of rich flavours and textures, ideal for a cosy dinner.

INGREDIENTS

For the Chicken:

1.6kg whole free-range chicken
1 onion, halved
2 carrots, roughly chopped
2 celery sticks, roughly chopped
2 bay leaves
1 sprig of thyme
Salt and pepper to taste
1.5 litres water

For the Filling:

800g cooked chicken, shredded (from the roasted chicken)
200g cooked ham, diced
1 onion, finely chopped
1 leek, sliced
2 cloves garlic, minced
300ml chicken stock (reserved from cooking the chicken)
250ml double cream
2 tbsp plain flour
1 tbsp butter
1 tbsp olive oil
1 tsp Dijon mustard
50g Parmesan cheese, grated
100g sundried tomatoes, chopped
Salt and pepper to taste
1 tsp fresh thyme leaves (optional)
150g frozen peas (optional)

For the Pastry Lid:

1 sheet of ready-made puff pastry
1 egg, beaten (for glazing)

METHOD

Cook the Chicken:
- Place the whole chicken in a large pot with the halved onion, chopped carrots, celery, bay leaves, thyme, and a good pinch of salt and pepper.
- Pour over the water, making sure the chicken is fully submerged. Bring to the boil, then reduce the heat and simmer for 1.5 hours, or until the chicken is fully cooked and the meat is tender.
- Remove the chicken from the pot and set aside to cool slightly. Strain the stock and reserve 300ml for the pie filling.
- Once cooled, shred the chicken, discarding the skin and bones. You'll need about 800g of the cooked meat for the pie; save any extra for another dish.
Prepare the Filling:
- In a large pan, heat the olive oil and butter over medium heat. Add the chopped onion and leek, cooking until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the flour, cooking it for a couple of minutes to create a roux. Gradually pour in the reserved chicken stock, stirring continuously to avoid lumps.
- Add the double cream, mustard, and Parmesan cheese, stirring until the sauce is smooth and thickened.
- Stir in the shredded chicken, diced ham, sundried tomatoes, thyme, and peas (if using). Cook for a further 5 minutes, allowing the flavours to meld together.
- Season with salt and pepper to taste. Remove from the heat and set aside to cool slightly.
Assemble the Pie:
- Preheat your oven to 200°C (180°C fan).
- Transfer the filling to a pie dish, spreading it out evenly.
- Roll out the puff pastry sheet if needed, ensuring it’s large enough to cover the top of the pie dish with a bit of overhang.
- Place the puff pastry over the filling, pressing the edges against the dish to seal. Trim any excess pastry, and crimp the edges with a fork or your fingers.
- Brush the top with the beaten egg to give it a golden, shiny finish. Make a small slit in the centre of the pastry to allow steam to escape during baking.
Bake the Pie:
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed up.
Serve:
- Allow the pie to cool for a few minutes before serving.

Shop for Ingredients

Yorkshire Cooked Ham

£18.75 – £82.50

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Yorkshire Free Range Chicken

£13.63

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Cooking the Chicken in a Ninja Foodi

Prepare the Chicken:
- Place the whole chicken (1.6kg) in the Ninja Foodi, along with the onion, carrots, celery, bay leaves, thyme, salt, and pepper. Add about 500ml of water or chicken stock.
Pressure Cook:
- Seal the lid and set the Ninja Foodi to the Pressure Cook function.
- Cook on High Pressure for 25-30 minutes. A 1.6kg chicken typically takes about 25 minutes, but you can extend it to 30 minutes if you want the meat to be extra tender and fall off the bone.
Natural Release:
- After the cooking time is complete, let the pressure release naturally for about 10 minutes, then carefully perform a quick release for any remaining pressure.
Finish Up:
- Remove the chicken and let it cool slightly before shredding. Strain the cooking liquid to reserve as stock for your pie filling.

Using the Ninja Foodi cuts down the cooking time significantly compared to traditional stovetop simmering, making it a great option for this recipe.

Classic Sides

Creamy Mashed Potatoes: Smooth and buttery mashed potatoes are a comforting side that complements the rich filling of the pie. (see our recipe)
Dauphinoise Potatoes: Thinly sliced potatoes baked in cream and garlic, with a hint of nutmeg, add a luxurious touch.

Vegetable Sides

Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted with olive oil, thyme, and a drizzle of honey add sweetness and texture that balance the savoury pie.
Steamed Green Beans with Almonds: A fresh and slightly crunchy option, green beans sautéed with a bit of garlic and topped with toasted almonds add a light, nutty contrast.
Buttered Peas and Mint: Bright, sweet peas lightly tossed in butter with fresh mint bring a fresh, slightly sweet flavour that cuts through the richness of the pie.

Lighter Options

Mixed Green Salad: A simple salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette adds a refreshing, crisp element to the meal.
Grilled Asparagus: Asparagus spears lightly grilled and seasoned with lemon juice and parmesan bring a lovely, slightly charred taste that complements the pie.

Additional Bread

Crusty Bread or Dinner Rolls: Perfect for mopping up any leftover gravy, warm crusty bread or soft dinner rolls are always a good choice.

Related Recipes & Guides

Roast Chicken with Sausage Stuffing ( Ninja Foodi)

Chicken and Mushroom Risotto

Chicken Chow Mein

Recipe Collections

See more of our recipes and guides here

Grid Iron Gourmet

Preparation Time: Approximately 45 minutes (including time to prepare the chicken)

Cooking Time: 1.5 hours for cooking the chicken, 25-30 minutes for baking the pie

Hot Tips

Balanced Flavours: The saltiness of the Parmesan pairs beautifully with the sweet tang of the sundried tomatoes, so be careful not to over-season with salt.
Extra Crispy Pastry: For a really crisp pastry top, brush it with egg yolk only rather than the whole egg.

Pairings

White Wines

Chardonnay: An oaked Chardonnay works well with the richness of the pie, as its buttery, creamy notes complement the double cream and Parmesan in the filling.
Sauvignon Blanc: A crisp Sauvignon Blanc with citrusy and herbal notes provides a refreshing contrast to the pie's richness, especially with the tangy sundried tomatoes.
Viognier: This aromatic white wine has a slightly floral and fruity character that pairs beautifully with the chicken and ham, adding a touch of elegance.

Red Wines

Pinot Noir: A light to medium-bodied Pinot Noir, with its soft tannins and red fruit flavours, complements the ham and adds a nice balance to the richness of the pie.
Gamay: Known for its bright acidity and fruity character, Gamay is another great choice that won’t overpower the dish but will enhance the flavours nicely.

Beer

Belgian Blonde Ale: This beer’s slight sweetness and maltiness pair well with the creamy filling, while its light body ensures it doesn’t overwhelm the dish.
Pilsner: A crisp, clean Pilsner can refresh the palate between bites, balancing the pie's richness.

Non-Alcoholic Options

Sparkling Water with Lemon: The effervescence and citrusy zing of sparkling water with a twist of lemon can cut through the pie’s richness, keeping your palate refreshed.
Apple or Pear Juice: Lightly chilled apple or pear juice, especially if it’s not too sweet, pairs well with the pie's savoury and creamy flavours.