Chicken, Ham and Leek Pot Pie

This versatile creamy chicken pot pie is the perfect comfort food suitable for family lunches or dinner. Serve with mashed potato and mixed vegetables to make a well rounded meal for the family.


Serves: 6
Time taken: 1 hour plus 30 minutes baking
Difficulty: Easy


  • Vegetable oil

  • 1.75 lbs Chicken breast, cubed 1cm thick

  • 5 1/5 ozs Ham, sliced

  • 1 Leeks, washed and thinly sliced

  • 2 Garlic, crushed

  • 4 2/5 fl oz White wine

  • 2 3/5 oz Butter

  • 2 3/5 oz Flour

  • 17 1/2 fl oz Chicken stock, warmed

  • 17 1/2 fl oz Cream

  • 2tsp Wholegrain mustard

  • 2/5 oz Flat parsley

  • 1 Egg, beaten (for brushing)

  • 7 oz Puff pastry

Chicken,Ham & Leek Pie 1.jpg

Ingredient Notes

  • Try stirring in 50g of grated cheese before adding mustard to the sauce

  • Cream can be swapped with milk to make a less rich sauce

  • Flat parsley can be replaced for chervils, tarragon or a mixture of fresh herbs

  • For this recipe we used a 32cm x 22cm x 5cm (Length x width x depth) ovenproof dish.


  1. In a large sauté pan over a medium-high heat, add a splash of oil and then the chicken then season with salt and pepper. Sear the chicken then add the ham and leeks and cook for 4-5 minutes, until the leeks have soften. Add garlic and sauté for 1 minute. Turn the heat up and add the white wine and stir slowly until the meat liquid and wine has evaporated. Take off the heat and preheat the oven to 180c.

  2. Melt the butter in a large saucepan over a medium heat. Add the flour and mix to make your roux, cook for 2-3 minutes mixing constantly to make sure there are no lumps. Whisk in the chicken stock, stirring continuously to avoid lumps. Once thicken whisk your cream in a little at a time, still stirring continuously until you have incorporated all the cream and then gently bring to the boil whilst still stirring. When it starts to bubble turn off the heat and stir in the wholegrain mustard and parsley.

  3. Add the chicken and ham mixture to the cream sauce mix and season with salt and pepper to taste. Transfer the mixture to your pie dish and cover with cling film.

  4. On a lightly floured surface roll out your pastry until it is the thickness of a pound coin (around 3mm). Take the cling film off the pie dish and brush the edges of the dish with beaten egg, lay the pastry on top, press down the edges and trim (leaving 1cm over hanging). Press a fork softly around the edges of the pastry and then brush the top of the pie with beaten egg and bake for 30 minutes or until the top is golden brown.

  5. Leave to rest for 5 minutes and serve with mash and mixed vegetables.

Jack SlobodianComment