Delicious Chicken, Ham, and Leek Pie Recipe: A Hearty British Classic

When it comes to classic British comfort food, nothing quite beats the warming and satisfying taste of a homemade Chicken, Ham, and Leek Pie. This recipe combines tender chicken, flavorful ham, and sweet leeks, all wrapped in a rich, creamy sauce and encased in a flaky, golden pastry. Whether you’re cooking for family or entertaining guests, this pie is sure to be a crowd-pleaser. Let’s dive into the step-by-step process to create this delicious dish.

Ingredients

Before we get started, gather the following ingredients:

• For the Filling:
  • 500g chicken breast, diced
  • 200g cooked ham, chopped
  • 2 large leeks, sliced
  • 50g butter
  • 2 cloves garlic, minced
  • 1 tablespoon plain flour
  • 300ml chicken stock
  • 150ml double cream
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
• For the Pastry:
  • 500g ready-made puff pastry
  • 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Filling

1. Cook the Chicken: In a large pan, melt the butter over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pan and set it aside.
2. Cook the Leeks: In the same pan, add the sliced leeks and garlic. Cook until the leeks are soft and translucent.
3. Make the Sauce: Sprinkle the flour over the leeks and stir well to combine. Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer.
4. Add Cream and Mustard: Stir in the double cream and Dijon mustard. Continue to simmer until the sauce thickens.
5. Combine Ingredients: Return the cooked chicken to the pan, along with the chopped ham. Season with salt and pepper to taste. Mix everything thoroughly and remove from heat.

2. Assemble the Pie

1. Preheat the Oven: Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6.
2. Prepare the Pastry: Roll out the puff pastry on a lightly floured surface until it’s large enough to cover your pie dish. Cut a strip of pastry to line the rim of the dish.
3. Fill the Pie Dish: Spoon the chicken, ham, and leek mixture into the pie dish.
4. Top with Pastry: Lay the rolled-out pastry over the top of the pie, pressing the edges firmly to seal. Trim off any excess pastry.
5. Egg Wash: Brush the top of the pastry with the beaten egg to give it a beautiful golden finish.
6. Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed up and golden brown.

3. Serve and Enjoy

Remove the pie from the oven and let it cool for a few minutes before serving. This Chicken, Ham, and Leek Pie pairs wonderfully with steamed vegetables or a fresh green salad. Enjoy!

FAQs: Chicken, Ham, and Leek Pie

Question	Answer
Can I use leftover chicken for this pie?	Yes, leftover roast chicken works perfectly for this recipe.
What can I use instead of puff pastry?	Shortcrust pastry can be used as an alternative for a more traditional pie crust.
How long does the pie last in the fridge?	The pie can be stored in the fridge for up to 3 days.
Can I freeze the pie?	Yes, you can freeze the pie either before or after baking. Just ensure it’s well-wrapped.
What can I serve with Chicken, Ham, and Leek Pie?	This pie pairs well with steamed vegetables, mashed potatoes, or a simple green salad.
Is there a vegetarian version of this pie?	Substitute the chicken and ham with a mix of your favorite vegetables or a meat substitute.

Internal and External Links for Further Reading

For more delicious pie recipes, check out our Ultimate Guide to British Pies.
To learn more about puff pastry techniques, visit BBC Good Food’s Pastry Guide.