A Savoury Chicken, Leek and Ham Pie
Gary and Jane Langton · Main Course · Poultry · Provencal Recipes · TasteBeautiful leeks in the market this morning and a bit of frost on the ground, so what better for supper than a lovely creamy, warming pie. The recipe for chicken, leek and ham pie is below.
Chicken, Leek and Ham Pie
Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry.
Ingredients
- 4 chicken breasts
- 250 gr ham cut into chunky cubes
- 3 large leeks finely sliced
- 1 pkt Flaky pastry
- 100 ml dry white wine
- 300 ml milk, whole
- 200 ml double cream
- 75 gr butter
- 75 gr Plain Flour
- 1 tbsp olive oil
- 1 egg yolk beaten
- salt and pepper
Instructions
- Preheat the oven to 200C.
- Roll the chicken breasts in cling film so they are tightly sealed.
- Place them in a large saucepan and fill with water until the chicken breasts are completely covered.
- Bring the water to the boil and simmer gently for 20 – 30 minutes, depending on the size of the breasts.
- Remove from the heat, set aside and leave them in the water to cool.
- In a sauté pan, add the olive oil and gently sauté the leeks until soft, being careful not to brown them, as this will affect the flavour.
- Remove from the heat and set aside.
- Melt the butter in a medium sized saucepan, then add the flour and stir until completely mixed into a paste.
- Cook for a further two minutes, then add the wine and stir well.
- When mixed, remove from the heat and add the milk a little at a time, beating well with a wooden spoon. The sauce should be thick and lump free.
- When all the milk has been added, return the pan to the heat and gradually bring the sauce to the boil, stirring continuously.
- Reduce the heat and continue to cook the sauce for 10 minutes, then remove from the heat and stir in the cream.
- The sauce should now be very thick and glossy.
- Season with salt and pepper to taste.
- Unwrap the chicken breasts and slice into large chunks.
- Add the chunks of chicken and ham to the sauce and then fold in the leeks.
- Ensure everything is well mixed.
- Unwrap the pastry, roll out to 3mm thick and then cut out a shape just slightly larger than your pie dish to make the lid of your pie.
- With the left over pastry, line the lip of the dish.
- Fill the dish with the chicken, ham and leek mixture.
- Brush a half inch wide strip around the edge of the lid with beaten egg and place the pastry lid egg side down on top of the pie.
- Firmly pinch the edges to make a good seal.
- Trim off any excess pastry. Brush the pastry lid with the remaining beaten egg yolk and make a small slit in the centre.
- Place the pie in the oven and bake for 30 minutes until golden brown.
Notes
Serve the pie with green beans, broccoli or peas and a large glass of white wine. Tried this recipe?Let us know how it was!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Goat Cheese Stuffed Chicken and a Zoom Dinner
May 21, 2021
Not to dwell on the realities of 2020, but we had to get creative about seeing friends, if only virtually. For an international Zoom dinner, one of the guests made a wish for chicken breasts stuffed with herbed goat cheese and vegetable Napoleons on the side. That was a wish I could control. And I …
Valentine’s Day Menu from Provence
February 12, 2019
Inspired by the flavours of Provence, Jeany Cronk of Mirabeau Wine curated a 3-course Valentine’s Day Menu to celebrate the romantic evening. This February 14th celebrate life and happiness with your sweetheart, your family or your best friends and enjoy Jeany’s festive menu! Imagine spending Valentine’s Day in Provence, snuggled up by the fire, listening to the mistral and …
Wild Mushroom Season in Provence a Chicken Cannellini Cassoulet Recipe
October 13, 2017
With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.…
3 Quick Appetizers for Holiday Entertaining
December 17, 2018
Amuse bouche roughly translates into tempt your taste buds. These three appetizers are easy to make and can be prepared in advance of your guests' arrival. Enjoy Smoked Salmon Rolls with Horseradish and Granny Smith Apple, Crab and Avocado Spoons and Chicken Satays with your favourite cocktail.…
No Comment