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Chicken Ham and Leek Pie

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  • Chicken Stock - 450ml
  • Chicken Breast - 3
  • Butter - 75g
  • Leek - 2 sliced
  • Garlic - 2 cloves minced
  • Plain Flour - 50g
  • Milk - 200ml
  • White Wine - 3 tbs
  • Double Cream - 150ml
  • Ham - 150g
  • Sea Salt - spinkling
  • Pepper - pinch
  • Plain Flour - 350g
  • Butter - 200g
  • Free-range Egg, Beaten - 1
  • Cold Water - 1 tbls
  • Free-range Egg, Beaten - 1


  • Heat the chicken stock in a lidded saucepan.
  • Add the chicken breast and bring to a low simmer.
  • Cover with a lid and cook for 10 minutes.
  • Remove the chicken breasts from the water with tongs and place on a plate.
  • Pour the cooking liquor into a large jug.
  • Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat.
  • Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened.
  • Add the garlic and cook for a further minute.
  • Add the remaining butter and stir in the flour as soon as the butter has melted.
  • Cook for 30 seconds, stirring constantly.
  • Slowly pour the milk into the pan, just a little at a time, stirring well between each adding.
  • Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.
  • Bring to a gentle simmer and cook for 3 minutes.
  • Season the mixture, to taste, with salt and freshly ground black pepper.
  • Remove from the heat and stir in the cream.
  • Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming.
  • Set aside to cool.
  • Preheat the oven to 200C/400F/Gas 6.
  • Put a baking tray in the oven to heat.
  • For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs.
  • With the motor running, add the beaten egg and water and blend until the mixture forms a ball.
  • Portion off 250g/10oz of pastry for the lid.
  • Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish.
  • Lift the pastry over the rolling pin and place it gently into the pie dish.
  • Press the pastry firmly up the sides, making sure there are no air bubbles.
  • Leave the excess pastry overhanging the sides.
  • Cut the chicken breasts into 3cm/1¼in pieces.
  • Stir the chicken, ham and leeks into the cooled sauce.
  • Pour the chicken filling into the pie dish.
  • Brush the rim of the dish with beaten egg.
  • Roll out the reserved pastry for the lid.
  • Cover the pie with the pastry lid and press the edges together firmly to seal.
  • Trim any excess pastry.
  • Make a small hole in the centre of the pie with the tip of a knife.
  • Glaze the top of the pie with beaten egg.
  • Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.

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