This chicken, ham, and cheese puff pastry pie is a hearty, deeply fragrant choice for a family dinner. Tender chicken, thin slices of ham, and melted cheese are layered inside flaky pastry, while herbs add brightness and a light ribbon of sauce keeps the filling wonderfully juicy.
Ingredients
- Chicken breast, cooked or braised and shredded — 300–400 g (10.5–14 oz)
- Puff pastry or lasagna/pie sheets — 2–3 sheets
- Ham, sliced — 150–200 g (5.3–7 oz)
- Cheese, sliced or hard cheese, grated — 150–200 g (5.3–7 oz)
- Seasonings: dried herbs, chimichurri mix, salt, pepper — to taste
- Mayonnaise or your favorite sauce — 2–3 tbsp
- Vegetable oil for greasing the pan — 1 tsp (optional)
Step-by-step recipe
- Preheat the oven to 190–200°C (374–392°F). Lightly grease a baking dish with oil.
- First layer: spread part of the shredded chicken over the bottom of the dish and season lightly with salt and pepper. Cover with a sheet of pastry and, if desired, prick it with a fork.
- Filling: layer on the ham, then the cheese slices. Season with dried herbs or chimichurri and drizzle a thin lattice of mayonnaise or sauce over the top.
- Repeat the layers: chicken → pastry → ham → cheese → seasonings and sauce, until the dish is full. Finish with a layer of cheese and a light sprinkle of seasoning.
- Bake for 25–30 minutes, until deeply golden and the cheese has melted. Let the pie rest for 5–10 minutes, then slice and serve.
Nutritional value
| Per serving (of 6) | Amount |
|---|---|
| Calories | 500 kcal |
| Protein | 28 g |
| Fat | 30 g |
| Carbohydrates | 32 g |
| Fiber | 1.5 g |
| Sugar | 2.5 g |
| Sodium | 950 mg |
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Tips and variations
- Sauce swap: instead of mayonnaise, mix sour cream with mustard or use tomato sauce for a brighter, more savory finish.
- Filling: ham can be replaced with turkey, chicken thigh, or bacon. Thinly sliced mushrooms, briefly sautéed, or tomato slices also work well.
- Cheese: use a blend of cheeses — mozzarella for stretch and cheddar for depth.
- Pastry: both ready-made yeasted and plain puff pastry work well. If using lasagna sheets, choose no-boil sheets and slightly increase the amount of sauce.
- Storage: keep leftovers in the refrigerator for up to 2 days and reheat in a 170°C (338°F) oven for 8–10 minutes to preserve the crisp crust.
Frequently asked questions
Can I make the pie ahead of time?
Yes. Assemble the pie, cover it, and refrigerate for up to 12 hours. Before baking, let it sit at room temperature for 10–15 minutes, then bake as directed.
What can I use instead of mayonnaise in the sauce?
Sour cream with Dijon mustard, thick yogurt, cream cheese, or tomato sauce all work well. The key is to spread it in a thin lattice so the layers do not become soggy.
Which cheese is best?
A semi-hard cheese that melts well is ideal: mozzarella, gouda, Maasdam, or sulguni. Combine two cheeses for better flavor and texture.