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!
Legal
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
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
No Comment