Chicken and ham pie

Chicken and ham pie

We’ve had a number of people request a pie during our weekly live cooks, so here’s my chicken and ham pie.

We like to make these pies in a small but deep pie tin. This give a great ratio of filling to crust and they look amazing.

Serves 4

This recipe makes 2 x 10cm pies, enough for 4 or 2 very hungry people.

Cooking surfaces

BBQ Temperature


For the filling

  • 20g butter
  • 2 tbsp olive oil
  • 2 banana shallots
  • 350g chicken thighs, each thigh cut into 6 pieces
  • 220g cubed gammon
  • 1 tbsp plain flour
  • 1 Knorr chicken stockpot
  • 1 glass dry white wine, 1/2 is for the chef, 1/2 for the filling
  • 1 tsp Italian seasoning
  •  1tbsp fresh tarragon, roughly chopped.
  • 1 tsp ground black pepper

For the pastry

  • 1 pack of shortcrust pastry – life is too short
  • 1 beaten Egg
  • Butter to rub on the pie tin


    We use the MasterClass 10cm deep cake tins. We think they’re perfect for a pie.

    We make the sauce in the Tefal Ingenio Stainless pans, they’re awesome on the Egg.



    To make the filling

    1. In a pan, sautee your finely chopped shallots in butter and olive oil. This will take about 5 minutes for the shallot to soften.
    2. Dust your chicken thigh portions in the plain flour and add to the frying pan to brown off slightly.
    3. Add in the diced gammon and cook for a further 3 or 4 minutes.
    4. Now add the chicken stock pot, the wine, and the Italian seasoning. Allow it to cook for 2 minutes.
    5. Finally, add the black pepper and tarragon.
    6. Your sauce should be fairly thick. If you need to add a little water you can. If it’s too runny, add a 1/2 tsp cornflour mixed in with some water.

    Assembling the pie

    1. Use some butter to grease the sides of your cake dishes, you don’t want them sticking.
    2. Use 1/2 of your shop-bought pastry and on a flat floured surface, roll it out until it is about the thickness of a pound coin (3mm).
    3. Carefully lift the edges of your pastry, bringing them together, so you can lower the centre of the pastry into your pie tin.
    4. Gently mold the pastry to your tin. There will be bits that overlap, just use your fingers to squash these thinner.
    5. Once you’ve lined the pie tin, cut the remaining pastry off around the top but save it. You now need to roll this out again and cut it to make a lid.
    6. Fill your pie to within 1cm of the top with the filling.
    7. Wet the pastry above the filling and use your fingers to crimp on the lid.
    8. Egg wash the lid and then cut a cross in the top of the pie to allow steam to escape when it is cooked.

    Cooking your pies

    1. Setup your Egg for an indirect cook with the ConvEGGtor, stainless grid on top, and then the baking stone on top of that. 
    2. Set your Egg to 180°C and allow your cooking surfaces to warm up (20 mins at least). 
    3. Place your pies onto the hot baking stone and cook with the Egg lid closed for 45 minutes. 
    4. Once cooked remove from the Egg. 
    5. We use a shot glass to push up the base of the pie within the tin, but be careful you don’t drop them. 
    6. 1/2 a pie each is a lovely portion. 
    7. Serve with veg or allow to cool and have as a snack at lunch. 

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