Chicken Ham and Leek Pie
Comforting and utterly indulgent, this Chicken Ham and Leek Pie is a hearty dish perfect for family dinners or special occasions. Packed with succulent chicken, savory ham, and tender sautéed leeks, all enveloped in a rich, creamy Dijon-infused sauce, this recipe is pure comfort food at its finest. Topped with golden, flaky puff pastry, it’s as visually stunning as it is delicious. Seasoned with fresh thyme and baked to perfection, this pie offers a warm, homemade charm that’s impossible to resist. Ready in just over an hour, it’s an ideal crowd-pleaser that pairs beautifully with a crisp green salad or buttery mashed potatoes. Perfect for showcasing classic British flavors, this Chicken Ham and Leek Pie is your go-to dish for cozy home-cooked meals.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 200 grams Ham
- 2 large Leeks
- 2 pieces Garlic cloves
- 50 grams Butter
- 50 grams All-purpose flour
- 300 milliliters Chicken stock
- 200 milliliters Double cream (heavy cream)
- 1 tablespoon Dijon mustard
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Puff pastry sheet
- 1 large Egg
Instructions
Preheat your oven to 200°C (390°F).
Heat a frying pan over medium heat and melt 25 grams of butter.
Slice the leeks finely and mince the garlic. Add them to the pan and sauté for 5–7 minutes until softened. Remove from the pan and set aside.
Cut the chicken breast into bite-sized pieces and dice the ham. In the same pan, cook the chicken for 5–6 minutes until lightly browned. Add the ham and cook for another 2 minutes. Remove it from the pan and set aside.
In a saucepan, melt the remaining 25 grams of butter over medium heat. Add the flour and whisk continuously to form a roux. Cook for 1–2 minutes.
Gradually add the chicken stock while whisking to avoid lumps. Once the mixture is smooth, stir in the double cream and Dijon mustard.
Add the cooked leeks, chicken, and ham to the sauce. Stir well and season with fresh thyme, salt, and black pepper. Simmer for 3–4 minutes, then remove from the heat.
Pour the mixture into a pie dish and let it cool slightly.
Roll out the puff pastry sheet and cover the pie dish, trimming any excess pastry. Seal the edges by pressing down with a fork or your fingers.
Beat the egg and brush it over the pastry to give it a golden finish.
Cut a small slit in the center of the pastry to allow steam to escape during baking.
Bake in the preheated oven for 25–30 minutes or until the pastry is golden brown and puffed.
Remove the pie from the oven and let it rest for 5 minutes before serving. Enjoy your Chicken Ham and Leek Pie!
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 12.8 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 224 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
