Chicken, ham and potatoes pie chicken ham and potatoes pie

When my brother-in-law, Sonny, and his family were in the Philippines a year and a half ago for a one-month vacation, we celebrated Sonny’s birthday with two parties. The first was an all-family potluck dinner; the second was a catered affair for family and extended family. For the potluck dinner, I brought two trays of a baked chicken and potatoes dish that is very similar to what we had for dinner last night.

In Western cuisine, this would be called a farmer’s pie or a shepherd’s pie. Basically, it is a cooked stew topped with mashed potatoes then baked until the top is lightly browned.

Between Sonny’s birthday and last night’s dinner, I’ve learned a few things to improve this dish. Notably, the addition of grated parmesan cheese to the mashed potatoes — an idea suggested by fellow food blogger Shalimar that she posted as a comment in an older farmer’s pie entry.

There are no rules regarding the stew. You can use beef, pork, duck, turkey, veal, lamb or chicken. If you’re using poultry, it is a good idea to use fillets which can be bought in most supermarkets. Otherwise, you can pre-cook the bird, remove the meat from the bones and cut them into chunks. I used chicken thigh fillets for last night’s pie.


  • 400-500 grams of skinless chicken thigh fillets
  • 200-300 grams of smoked ham
  • 1 large onion
  • 1 small pack of mixed frozen vegetables (carrot, corn, peas)
  • 1 cup of cream
  • 1/4 c. of butter
  • salt and pepper

For the mashed potatoes (Note : You will need about 5 cups of mashed potatoes to assemble the pie)

  • 3/4 kilo of potatoes or 2-1/4 c. of potato flakes
  • 1/4 c. of butter
  • 3/4 c. (or more) of full cream milk
  • salt and pepper
  • 1/4 c. of grated parmesan cheese


  1. Prepare the mashed potatoes.
  2. If using fresh potatoes :
  3. Wash the potatoes and scrub well. Place in a large pan and cover with water. Set over high heat and bring to a boil. Cover and simmer for 20-25 minutes or until tender. To test, pierce the thickest part with a sharp knife. If the knife goes all the way through without resistance, the potatoes are done.
  4. Drain the potatoes. As soon as they can be handled, peel off the skins and mash. Mix in the butter and season with salt and pepper. Pour in the milk slowly, stirring all the time to incorporate the milk into the mixture. Your mashed potato should not be too soft. When you reach the right consistency, stir in the parmesan. Add more salt and pepper, if necessary.
  5. If using potato flakes :
  6. Boil about 3 c. of water. Pour the hot water into a glass bowl and melt the butter in it. Add some salt and pepper. Pour in the potato flakes. Stir with a fork just until moistened. Let stand for 30 seconds to allow the flakes to rehydrate. Pour in the milk, stirring to incorporate. Stir in the parmesan. Adjust the seasonings, if necessary.
  7. (Note : Commercial potato flakes vary in their capacity to absorb liquid. Some do not expand well; others need plenty of water.)
  8. Set aside the mashed potatoes and allow to cool while you prepare the filling.
  9. Cut the chicken into 2-inch cubes. Season with salt and pepper. Cut the ham in roughly the same size. Roughly chop the onion.
  10. Melt the butter in a frying pan. Add the chicken and cook over medium-high heat until lightly browned. Add the smoked ham and chopped onion. Cook for a few minutes, stirring occasionally, until the onion bits start to turn brown. Add the mixed vegetables. Stir well.
  11. Pour in the cream and stir to blend. Add more salt and pepper if necessary. Lower the heat and cook until the liquid is bubbly.
  12. Transfer the chicken and vegetables to an 8-inch ovenproof dish. Spread the mashed potatoes on top. A little tip: If your dish is as full as mine (see the photo on the previous page), place a large piece of foil, cookie sheet or large baking tray under it before putting it in the oven. The sauce of the chicken mixture will boil and it will seep through the mashed potatoes along the edges of the oven dish. You don’t want the sauce dripping all over the oven floor. I spent 30 minutes cleaning up because I forgot about the aluminum foil.
  13. Grill or broil (top heat on) in a preheated 180oC oven for 20 to 25 minutes or until the top is lightly browned.
  14. a serving of chicken, ham and potatoes pie
  15. When the top is lightly browned, turn off the heat and take the pie out of the oven. Cool for at least 10 to 15 minutes before serving. Otherwise, the mashed potatoes will still be too mushy and the sauce of the filling too runny.
  16. To serve, use a large spoon to dig into the pie so that one scoop will have mashed potatoes, chicken, ham and vegetables. The chicken, ham and potatoes pie goes very well with buttered and toasted French bread.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

15 Responses

  1. Gail says:

    Can the baking part be done using a microwave? Or is it better kung toaster nalang? We don’t have a conventional oven kasi eh (meron kami electric, pero malakas masyado sa kuryente).

  2. Connie says:

    Gail, I’m not so sure it will brown in the microwave. An oven toaster might be a better idea.

  3. fruityoaty says:

    Mmmmm, oh, I made something like that once… but with browned cubed beef, bacon, mushrooms… in gravy and topped off with mashed potatoes.

    But these days, if I’d would make it again… it would be with seafood – shrimps / fish.

  4. Connie says:

    fruityoaty, won’t the grilling/broiling part overcook shrimps? Shrimps take only a few minutes to cook and overcooking them makes them tough.

  5. Grace says:

    Hi Coney,
    Good Day to u!:razz: I want to try that recipe kaya lang what kind of cream ang gagamitin ko? Thanks for sharing ur recipes… God bless u

  6. cocoy says:

    I have a suggestion, you can also put mashed potato sa bottom layer. I did this before. So para talaga syang pie may crust sa ilalim….if you guys want to try…:smile:

  7. Connie says:

    Hello Grace, I use Nestle all-purpose cream.

    Cocoy, and if add spices and grated cheese to the mashed potato bottom crust, it’s like having Swiss rosti for a pie crust! Wow, just thinking about it makes me… I’m going to do that. :lol:

  8. dHoY says:

    this is similar to tropical chicken right?

  9. Connie says:

    have no idea what “tropical chicken” is, dhoy.

  10. brenda says:

    con, forgive my ignorance ha… i bought a small convectionan oven na kasing laki ng mga microwave oven (3D is the brand, at least there’s a word “convection” on it) and I really havent tried using it except for the baked tahong w/c unfortunately did not turn out well. my question is, when you say “preheated oven”, does that means you turn on the oven na before putting in whatever you are planning to bake/grill/broil? sa totoo lang, natatakot akong gamitin sya eh…pero sayang naman kung hindi gagamitin.

    am really dying to try your recipes that need baking/grilling/broiling but I guess i still need to collect some courage. btw, it has a grill function and there is fan, so i think its really a convention oven.

  11. Connie says:

    brenda, first of all… don’t be afraid to use the oven. :)

    The fact that yours has a fan means it really is a convection oven.

    “Preheated” means, yes, you turn it on before you put the food in. The principle is that the required temperature should have been reached before the food goes in. Pre-heating usually takes 10 minutes.

  12. brenda says:

    ok, thanks for the heads up… i’ll try some simple dish lang muna. appreciate your reply con.

  13. Johnson says:

    Hello, just like to ask if I could used pie crust instead of mashed potato to covered the pie ? If yes, is all the procedure going to be the same ? Thank you in advance !

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