Chicken Ham and Leek Pie

Story behind the dish

Picture a cozy kitchen filled with the warm aroma of buttery pastry and savory chicken, ham, and leek filling bubbling away. This Chicken Ham and Leek Pie is a comforting classic, perfect for family dinners or hosting friends on a chilly evening. Its flaky crust cradles a rich, creamy filling, making every bite a satisfying indulgence. From rustic countryside pubs to modern kitchens, this dish has stood the test of time as a comforting and hearty favorite.

Ingredients

• 1¾ cups (450 ml) chicken stock
• 3 skinless, boneless chicken breasts
• 3.5 oz (75 g) butter
• 1 large leek, sliced
• 2 cloves garlic, minced
• ⅓ cup (50 g) plain flour
• ¾ cup (200 ml) milk
• 3 tablespoons white wine
• ⅔ cup (150 ml) double cream
• 5 oz (150 g) cooked ham, sliced or chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1⅓ cups (350 g) plain flour
• 7 oz (200 g) cold butter
• 1 large free-range egg, beaten
• 1 tablespoon cold water

Step-by-step

1. In a lidded saucepan, heat the chicken stock until steaming. Add the chicken breasts, bring to a gentle simmer, cover, and cook for 10 minutes. Remove the chicken with tongs and set aside on a plate; pour the cooking liquid into a large jug, reserving it.
2. Melt 1 oz (25 g) of butter in a large, heavy-bottomed saucepan over low heat. Add the sliced leek and cook gently for about 2 minutes until just softened, stirring occasionally. Add the minced garlic and cook for another minute.
3. Stir in the remaining butter and then sprinkle the flour over it, stirring constantly. Cook for 30 seconds to eliminate the raw flour taste. Gradually pour in the milk, a little at a time, stirring well after each addition until smooth.
4. Pour in about 1 cup (250 ml) of the reserved stock and add the white wine. Stir constantly until the sauce thickens slightly, then simmer gently for 3 minutes.
5. Season with salt and pepper to taste. Remove from heat and stir in the double cream. Transfer the sauce into a large bowl, cover with cling film to prevent a skin from forming, and set aside to cool.
6. Preheat your oven to 400°F (200°C). Place a baking sheet in the oven to heat.
7. To make the pastry, combine the flour and cold butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the processor running, add the beaten egg and cold water, blending until the mixture forms a dough. Set aside ¾ cup (250 g) of this pastry for the lid.
8. Roll out the remaining pastry on a lightly floured surface until about ¼ inch (5 mm) thick and sufficiently larger than your pie dish. Gently drape it over the dish, pressing into the sides to eliminate air bubbles. Trim any excess pastry.
9. Cut the cooked chicken into 1¼-inch (3 cm) pieces. Stir the chicken, chopped ham, and leek mixture into the cooled sauce. Pour this filling into the prepared pie dish.
10. Brush the edge of the dish with beaten egg. Roll out the reserved pastry for the lid and place it over the filling. Press the edges to seal firmly; trim any excess.
11. Cut a small hole in the center of the pastry lid with a knife. Brush the entire top with beaten egg for a glossy finish.
12. Transfer the pie to the hot baking tray and bake for 35-40 minutes, or until the pastry is golden-brown and the filling is piping hot.

Chef’s tips & serving ideas

• For extra flavor, try adding a pinch of thyme or parsley to the filling before baking.
• Serve your pie hot, paired with a simple green salad or roasted vegetables for a complete, hearty meal.

Closing thoughts

There’s something truly magical about biting into a homemade chicken, ham, and leek pie—the flaky crust giving way to a creamy, savory filling that wraps you in comfort. Whether it's a weekend treat or a cozy weeknight dinner, this dish is sure to bring smiles around the table. Enjoy the process as much as the delicious results!