Go Back
+ servings
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 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
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 Full fat milk
  • 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.
Tried this recipe?Let us know how it was!