Chicken Leek and Ham Pie

Leftover Chicken Recipe

Tender chicken and ham with leeks in cheese and white wine sauce, topped with crispy puff pastry, what's not to like?  

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I love making another dinner from leftovers, you are saving money, so I say is the way to go. I got the idea from a pie they sell in Marks and Spencer's.

Serve with peas and mashed potatoes and then dive right in!

Ingredients

• a few good handfuls of leftover roast chicken

• a handful of cooked ham

• 3 leeks - trimmed and cleaned

• 30g unsalted butter 

• a small amount of olive oil

• a splash of dry white wine

• 1 x bay leaf

• 500g block of puff pastry

• a little flour for dusting

• 1 egg - lightly beaten

• salt and freshly ground black pepper

White sauce for chicken pie

• 280ml milk

• 2 and a half tablespoons of plain flour

• 30g unsalted butter

• a pinch of cayenne pepper

• 100g of mature Cheddar, grated

• a little freshly grated nutmeg

• salt and freshly ground black pepper

• a splash or two of dry white wine

You might also like my Cheesy Baked Leeks Recipe 😋

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken leek and ham pie, chicken and ham pie recipe,

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English

Yield: 2

Author: Jan Bennett

Chicken Leek and Ham Pie

Deliciously creamy chicken leek and ham pie.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• a few good handfuls of leftover roast chicken
• a handful of cooked ham
• 3 leeks - trimmed - cleaned and sliced into ½-inch slices
• 30g unsalted butter
• a small amount of olive oil
• a splash of dry white wine
• 1 x bay leaf
• 500g block of puff pastry
• a little flour for dusting
• 1 egg - lightly beaten
• salt and freshly ground black pepper

For the sauce

• 280ml milk
• 2½ tablespoons of plain (all-purpose) flour
• 30g unsalted butter
• a pinch of cayenne pepper
• 100g of mature Cheddar - grated
• a little freshly grated nutmeg
• salt and freshly ground black pepper
• a splash or two of dry white wine

Instructions

1. First, melt the butter in a medium-sized saucepan, then add the flour, stirring with a wooden spoon, and cook the mixture for a couple of minutes. If you don't cook the flour first your sauce will be lumpy.
2. Now using a balloon whisk, add in the milk and keep whisking until you have a lump-free sauce.
3. Over very low heat stir in the cheese, cayenne pepper and wine. Add a pinch of salt, nutmeg and a few grinds of black pepper. Have a taste, remove from the heat and set aside.
4. Take the tough green ends off the leeks, then make a vertical split halfway down the centre of each leek and run them under cold water to get rid of any grit that might be hiding.
5. In a large frying pan, heat the butter and a tiny bit of olive oil. Add the leeks and the bay leaf to the pan and cook over low heat, stirring for about 20 minutes.
6. Add a little salt and freshly ground black pepper to taste. Add a splash of white wine and continue to cook until the leeks are tender. Remove the bay leaf and discard it.
7. Meanwhile, tear the roast chicken (you don't want the skin) into bite-sized pieces.

Preheat the oven to 200°C / 400°F

1. Add the chicken and ham to your cheese sauce and return to the heat.
2. Once it's started to simmer, you can add a little more milk if you think it is too thick. Now tip the whole lot to your pie dish.
3. Make a lid for your pie from the pastry. Roll it on a lightly floured surface to about 3 quarters of an inch thick (or just under).
4. Cut out a piece large enough to cover your pie dish with a little overlap.
5. Roll out the trimmings and cut them into ½ inch strips. Dampen the edge of the dish with water and press the strips of pastry around the rim.
6. Lift the pastry lid over the top. Press it firmly over the edge to get a good seal all around, then trim, using a knife.
7. Now gather up the trimmings and re-roll them to cut into leaf shapes - if you fancy being fancy!
8. Brush the surface of the pie with a beaten egg, and arrange the leaves on top. Now, brush the leaves with a beaten egg.
9. Bake on a baking sheet for 25 to 30 minutes and the pastry will have risen and your pie will be delicious.
10. Serve with peas and mashed potatoes.

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