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Southern Chicken and Ham Pie


this Southern style chicken pie is made with the addition of diced cooked ham and mixed vegetables.


  • 1 whole chicken, cut up (2 - 3 lbs)
  • 2 ribs celery, with tops, cut in 1-inch pieces
  • 1 small onion, sliced
  • 1 1/2 teaspoons salt
  • 3 cups water
  • 1 center cut ham slice, (about 1 pound)
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1/4 teaspoon pepper
  • 1 pkg (10oz) frozen mixed vegetables
  • 1 rolled out pie crust, homemade or purchased refrigerated
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • sesame seeds, optional


Combine chicken pieces, celery, onions,and 1 teaspoon of salt with water in a large saucepan or Dutch oven. Heat to boiling. Cover and simmer 1 hour.

Remove chicken pieces from broth; cool until easy to handle.

Strain broth into a separate container then add enough water to make 2 1/2 cups.

Skin and debone chicken, dice chicken meat and the ham; set aside.

Melt butter in the Dutch oven or large skillet over medium-low heat; blend in flour, stirring constantly until smooth and bubbling. Stir in the reserved broth a little at a time, stirring constantly, until mixture is thick and bubbling. Stir in chicken, ham and mixed vegetables; heat to boiling. Taste for seasonings.

Pour mixture into a 1 1/2 to 2-quart baking dish. Prepare pie crust; cover chicken mixture and flute edges.

Brush with the egg wash and cut slits in the top. If desired, sprinkle with sesame seeds.

Bake at 425° for about 30 minutes, or until pastry is browned.

Serves 6.

See Also

Pie Pastry

Food Processor Pie Pastry

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