chicken tangle pie
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Chicken and ham tangle pie

Chicken and ham tangle pie is an easy family dinner and a great way of using up leftover roast chicken. The filo pastry topping makes it a lighter option too.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course
Cuisine: British
Keyword: chicken, pie
Servings: 4
Author: cookingwithmykids


  • 1 or 2 Chicken breasts
  • 100 g Mushrooms
  • 1 onion
  • 1 leek washed and trimmed
  • 2 cloves garlic
  • 1 tbsp plain flour
  • 250 ml chicken stock
  • 1 tbsp wholegrain or dijon mustard
  • 2 tsp thyme
  • 100 g chopped up ham or bacon lardons
  • 3 tbsp creme fraiche
  • 3 or 4 sheets of filo pastry


Precook your meat

  • If you aren't using left over roast chicken, chop your chicken into pieces and cook in a pan until it's browned. Add the bacon or ham and cook for a further 5 minutes. Set aside for now.

Cook the vegetables

  • Start by chopping the mushrooms, onions and leek and crush the garlic. Heat a little oil in a pan and fry the onions on a gentle heat for 5 minutes or so until they have softened. Add the garlic, leek and mushrooms and cook for a few more minutes.

Make the sauce

  • Add the flour and cook it off for a minute. Add the stock along with the mustard, thyme and chicken/ham. Stir it all in and cook it for 5-10 minutes so the sauce can thicken and reduce.
  • Remove the pan from the heat and add the creme fraiche. Mix everything together and then add to your pie dish.

Preheat your oven to 200C/180C Fan

    Make the tangle pie topping

    • Lay the filo sheets on top of each other on a chopping board. Using a sharp knife or pizza cutter, cut the sheets into 9 pieces. Scrunch up each piece of filo pastry into a loose ball and place on top of the pie mixture. Once the top is covered, brush the top with a little oil.

    Bake the chicken and ham tangle pie

    • Bake the pie in the oven for 25-30 minutes until the top has browned and is crispy and the centre is bubbling.