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16 November 2012

Ham, chicken and leek pie

This is perfect comfort food. The crispy pastry and soft creamy filling is loved by all in our house. It's ideal for this time of year when the weather is cold and you want something to warm you up with very little hassle.

4 chicken breasts, diced
250g gammon steak, cut into small pieces
4 carrots, peeled and sliced
3 potatoes, peeled and cubed
1 leek, sliced
1 tbsp thyme
600ml chicken stock
30g butter
1 large onion, sliced
50g plain flour
300ml double cream or milk
500g Puff pasty
1 Egg


  • Preheat the oven to 180 degrees.
  • Put the chicken, gammon, carrots, potato and thyme in a pan on a low heat. Add the stock, bring to the boil and allow to simmer for 12-15 minutes until cooked. 
  • Drain the stock using a colander and keep to one side.
  • In a separate pan add the leek and onion with the butter and cook for a few minutes until soft.
  • Add the stock, flour and cream to create a sauce - allow to thicken.
  • Pour the sauce over the chicken mixture and stir well before placing in an oven proof dish approx 10" by 12"
  • Roll out your pastry slightly larger than your dish and place over the top.
  • Using a fork press down the pastry to create a seal and brush the egg yolk on top. Poke a few holes in the pastry.
  • Cook for around 40 minutes until browned and serve.
  • Scoff!



  1. ooh you can't beat a good pie! I love leeks in a pie, they make it so creamy. I want pie now!!
    Thanks for linking up to Foodie Foto Friday x


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