This delicious chicken ham and leek pie is a classic British winter dish. It is crispy on the outside and creamy and moreish in the middle. This comfort meal is ideal for cold winter nights. It feeds a crowd and also freezes well. Use a ready-made shortcrust pastry for a speedy recipe.
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Why To Try This Chicken Ham And Leek Pie Recipe
First of all, you should give this chicken and leek pot pie a try, because it’s a delicious, warming and comforting meal.
Secondly, this chicken pie with leek and ham is very easy to make. With shop-bought pastry, the preparation takes only 20 minutes and then about 30 mins in the oven – which means you can get this filling dinner on the table in just 1 hour!
You can shorten the cooking time by using leftover cooked chicken and ham.
Also, this homemade pie recipe feeds a crowd and is very versatile – feel free to add more vegetables to make it go further (and feed more people), and/or to add nutrients if you prefer!
Chicken ham and leek bake tastes great on its own, or you can enjoy it with a portion of mashed potato, sauteed green beans, warm garden peas, or steamed seasonal vegetables (kale, spinach, broccoli, carrot etc).
Finally, the pie freezes well – make it today, and freeze it and reheat it later!
Key Ingredients for Chicken Ham And Leek Pie
There are only 8 ingredients in this easy homemade chicken pie recipe:
- Chicken thigh fillets – this economical cut of chicken cooks quickly and preserves moisture inside (more than breast fillets), which helps keep the pie soft and juicy in the middle. They are also a fantastic source of protein.
- Gammon steak (unsmoked or smoked) is added to lift the meaty notes of this dish. Ham (pork) has more flavor and it pairs well with the chicken and creamy sauce. Use smoked gammon or smoked ham for even more flavorful and smoky taste. Cook both meats in a strong chicken stock.
- Leeks are a wonderful root vegetable that is just in season. They provide this pie’s sauce with a mild and sweet taste. Use fresh or frozen leeks in this recipe. If using fresh ones, remember to rinse them under running water to remove any dirt (use a colander for ease).
- Shortcrust pastry is added for extra crunchy and crumbly texture. Use one sheet of pastry at the bottom, and another one at the top of the pie. Save time by using ready-made pastry, or make your own.
- Unsalted butter, semi-skimmed milk and plain flour help create a thick bechamel sauce which is then seasoned with thyme, nutmeg, black pepper and salt.
- Free-range egg is used for egg wash on the top of the pastry, to create a beautiful golden-brown crust.
For exact quantities and detailed instructions, please refer to the recipe card at the bottom of this post.
Substitutes & Variations
Here is a list of ingredients that can be swapped in this recipe:
- Chicken breast fillets instead of chicken thigh fillets – the result will be similar; the meat just may be slightly drier once cooked. OR use cooked chicken or turkey – use up leftovers from your roast or festive dinner!
- Cooked ham, bacon, or pancetta can be added as a replacement for gammon steak.
- Puff pastry will work in this recipe too. It will be flakier compared to shortcrust pastry.
Recommended swap ratios can be found in the recipe card below this article.
Variations
This chicken pie can be easily turned into a vegetable-packed or festive meal, by swapping or adding a few extra ingredients:
- Chicken & vegetable pie - add onion, broccoli, garden peas, green beans, diced carrots, or sliced mushrooms instead of leek.
- Christmas chicken and ham pie - add dried cranberries and grated mature cheddar cheese for a special festive twist.
How To Make Chicken Ham And Leek Pie
This recipe takes only 4 steps to complete. Here they are:
- Preheat the oven and blind-bake the pastry.
- Cook the chicken and gammon in chicken stock.
- Prepare the leeks with bechamel sauce. Mix the sauce with the cooked chicken and gammon.
- Add the chicken pie filling to the dish with the pre-baked pastry, top it with another sheet of pastry, glaze with an egg, pierce on top and bake until golden.
For detailed steps and measurements, please find the recipe card at the end of this post.
Top Tips
- When using two pastry sheets (top and bottom layer), pre-bake the pastry at the bottom of the pan to prevent it from going soggy. It will stay crispy for longer.
- For a lighter (less calorific) dinner, use only 1 pastry sheet on the top of the pie.
- Have any leftover pastry that didn’t fit the dish? Cut it or shape it into leaves, flowers or other ornaments and decorate the top part of the pastry with it. Brush it over with an egg so that it also turns beautifully golden when baked.
Storage & Reheating
This pie will keep fresh in the fridge for up to 3 days. Let it cool down completely and keep it covered or in an air-tight food container.
You can also freeze this chicken pie with leek. Let it cool down to a room temperature, and place in a freezer-safe food container, and freeze it for up to 6 months. For best results, reheat it straight from frozen, do not let it defrost in the fridge.
TIP: For convenience, you can cut up the pie and freeze it in individual portions – that way you can only reheat a single portion or a couple of them, instead of a whole pie.
Reheating
Refrigerated chicken pie can be reheated in the microwave or in the oven. Use whichever method suits you the best, following these simple steps:
- In a microwave – transfer a single serving of the pie onto a microwave-safe plate or a bowl and microwave for 4-7 minutes (depending on the power of your appliance; less powerful microwave ovens will need more time to warm up the food, and vice versa). This method is great for reheating individual portions.
- In the oven – preheat the oven to 180C/355F and place the pie (whole or individual portions) into an oven-safe dish and cover it (use aluminum foil or an oven-safe lid). When the oven is hot, place the pie dish in the middle of the oven and bake for 20-25 minutes or until hot.
Frozen chicken pie can be reheated in the oven. Preheat the oven to 180C/355F and place the pie onto an oven-safe dish. Once the oven is hot, place the pie on the middle shelf and bake it uncovered for 25-35 minutes. Check the pie is piping hot before serving (it needs to be hot throughout).
What To Serve Chicken Ham And Leek Pie With?
You will enjoy this homemade chicken pie on its own, or with mashed potatoes, French fries, and seasonal veg on the side.
Add steamed peas, broccoli, cauliflower, kale, or carrots with a knob of butter.
You can also add a bit of gravy on the side – for an extra indulgent dish!
FAQs
There is no need to defrost a chicken and ham pie before cooking. In fact, it will cook better if you reheat it from frozen. Preheat the oven to 180C/355F and bake it for 25-35 minutes or until the insides of the pie are piping hot.
Chicken ham and leek pie has about 650 calories per portion. If you wish to bring the calories down, use only 1 layer of pastry (on top). Balance the dish out with a steamed vegetable on the side (ie. green peas, broccoli, green beans, kale, or carrots).
📖 The Recipe
Chicken Ham and Leek Pie
Ingredients
- 1 or 2 ready-rolled shortcrust pastry
- 2 tablespoon rapeseed oil, or sunflower oil
- 800 g chicken thigh fillets
- 225 g gammon steak
- 100 ml cold water
- 1 chicken stock cube, or 100ml chicken stock
- 2 leeks
- 50 g unsalted butter
- 500 ml semi-skimmed milk, cold
- ¾ teaspoon dried thyme
- 1 pinch ground nutmeg
- black pepper and salt, to taste
Instructions
- Preheat the oven to 190C/170C fan/340F. Line a deep baking dish with a sheet of shortcrust pastry. Press the pastry carefully to the sides and the bottom of the dish, so that there are no gaps (air bubbles). Pierce the pastry in a few spots with a fork and blind bake it for 10-15 minutes or until golden. (Skip this step if using only 1 layer of pastry on top.)
- Meanwhile, dice the chicken thighs and gammon steak (ham). Add rapeseed oil to a large frying pan, set it on medium-high heat and add the meat once hot. Sear the meat from all sides. Add 100ml of water, and a chicken stock cube. Cover and cook for 15 minutes.
- Peel and slice the leek and fry it in butter on medium heat. Let it soften, but do not let it caramelise (brown). Once the leek is soft, add plain flour, stir and fry for 1 minute. Gradually add milk, stirring the sauce as it thickens. When the sauce is thick (it will have a yogurt or crème fraiche-like consistency), season it with thyme, nutmeg, black pepper and salt and stir in the cooked chicken and ham with juices, mix until combined.
- Take out the pre-baked pastry, and top it with the chicken, ham and leek mix. Cover it with another layer of pastry and brush it with a beaten egg. Cut a small hole in the middle of the pie. And return it to the oven. Bake it for 25-35 minutes on 170C/340F at the bottom of the oven.
Notes
- Chicken breast fillets, or cooked chicken or turkey (600g),
- Cooked ham, bacon or pancetta (200g),
- Puff pastry (full-fat or low-fat).
- Chicken & vegetable pie - use onion (x1) and broccoli, or garden peas, green beans, diced carrots or sliced mushrooms (all 200g raw weight).
- Christmas chicken and ham pie - add 80g dried cranberries and 80g grated mature cheddar cheese.
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