Gary and Jane LangtonMain CoursePoultryProvencal RecipesTaste

A Savoury Chicken, Leek and Ham Pie

Beautiful 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 @Masdaugustine

Chicken, Leek and Ham Pie

Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Lunch Dish, Main Dish
Cuisine French
Servings 6 people


  • 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 to season


  • 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.


Chicken Leek and Ham Pie @Masdaugustine
Serve the pie with green beans, broccoli or peas and a large glass of white wine.
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Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

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