Chicken Ham and Leek Pie
Chicken Ham and Leek Pie from United Kingdom.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 40 min
- Cook
- 53 min
- Rest
- None
- Total
- 1 hr 33 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Chicken Ham and Leek Pie is listed as chicken from United Kingdom. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
14 ingredients. Tap each one once it's out on the bench.
Ingredients
- Chicken stock450 ml
- Butter275 g
- Leek2
- Garlic2 clove
- Wheat flour400 g
- Milk200 ml
- White wine44 ml
- Cream150 ml
- Ham150 g
- Saltto taste
- Black pepperto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer.
Step 2
Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate.
10 min
Step 3
Pour the cooking liquor into a large jug. Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat.
Step 4
Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute.
Step 5
Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
Step 6
Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.
Step 7
Bring to a gentle simmer and cook for 3 minutes. Season the mixture, to taste, with salt and freshly ground black pepper.
3 min
Step 8
Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming.
Step 9
Set aside to cool. Preheat the oven to 200C/400F/Gas 6.
Step 10
Put a baking tray in the oven to heat. For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs.
Step 11
With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/10oz of pastry for the lid.
Step 12
Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish.
Step 13
Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
Step 14
Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and leeks into the cooled sauce.
Step 15
Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg.
Step 16
Roll out the reserved pastry for the lid. Cover the pie with the pastry lid and press the edges together firmly to seal.
Step 17
Trim any excess pastry. Make a small hole in the centre of the pie with the tip of a knife.
Step 18
Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.
40 min
Nutrition
Per serving · estimate
- Calories
- 1500 kcal
- Protein
- 86.3 g
- Carbs
- 86.4 g
- Fat
- 87.2 g
- Saturated fat
- 49.5 g
- Fibre
- 3.4 g
- Sugar
- 6.2 g
- Sodium
- 897 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Wheat
- Eggs
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Chicken Ham and Leek Pie take?
1 hr 33 min all in — 40 min prep, 53 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Frying pan, Saucepan.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.