As the leaves turn golden and the air grows crisp, I can’t help but feel the pull of comfort food. One particular dish that never fails to warm my heart is the delightful Chicken, Leek & Ham Pie. The combination of tender chicken, savory ham, and sweet leeks enveloped in a creamy sauce is pure culinary magic. Yet, it’s the golden, flaky puff pastry that beckons me each time, providing that perfect crunch with each bite.
This recipe is perfect for those days when you want to impress friends at a dinner party or simply treat your family to a cozy meal at home. I discovered this gem while experimenting with leftover ingredients one rainy afternoon, and I’ve never looked back. It’s a dish that transforms everyday moments into something truly special. Plus, it’s comforting enough to chase away any lingering stress from a long day.
Join me as we whip up this creamy delight – your taste buds will thank you, and you’ll find yourself smiling at the blissfully easy process of making a pie that looks as good as it tastes!
Why is Chicken, Leek & Ham Pie a Must-Try?
Comforting warmth: This dish wraps you in cozy goodness, making it an ideal companion for chilly evenings.
Easy preparation: With simple steps and ingredients, you’ll create a masterpiece without any fuss.
Crowd-pleaser: Perfect for dinner parties, it’s a surefire way to impress your guests with a homemade touch.
Flavor explosion: The combination of juicy chicken, savory ham, and sweet leeks creates a flavor profile that dances on your palate.
Versatile options: Feel free to switch up the ingredients, adding seasonal veggies or trying different meats to suit your taste.
This Chicken, Leek & Ham Pie is not just a recipe—it’s a lovely way to bring family and friends together. For more easy and delicious pie ideas, check out my collection of savory pie recipes.
Chicken, Leek & Ham Pie Ingredients
• For the Filling
- Vegetable Oil – Used for frying chicken to achieve a golden-brown exterior; substitute with olive oil if desired.
- Chicken Thigh Fillets (600g) – Provides a rich, juicy protein base; can replace with chicken breast but might result in a drier filling.
- Butter (60g) – Adds richness to the filling and aids in the frying of leeks.
- Leeks (2, approx. 400g) – Offers a mild onion flavor and sweetness; substitution: onions or shallots can be used.
- Garlic Cloves (2) – Enhances flavor; use garlic powder as a substitute.
- White Wine (125ml) – Adds acidity and depth to the sauce; substitute with chicken broth for a non-alcoholic version.
- Plain Flour (60g) – Acts as a thickener for the sauce; can use gluten-free flour as an alternative.
- Chicken Stock (400ml) – Base for the sauce’s flavor; use low-sodium stock for healthier options.
- Milk (250ml) – Creates a creamy consistency; replace with cream for a richer taste or non-dairy milk for a vegan option.
- Bay Leaves (2) – Infuses the filling with flavor; remove before serving.
- Thyme Sprigs (few) – Adds a herbal note; can substitute with dried thyme.
- Ham (180g) – Provides a salty, savory element; can use leftover cooked ham or substitute with cooked bacon.
• For the Crust
- Puff Pastry (500g) – The outer crust that creates a flaky, buttery layer; frozen puff pastry is convenient and can be used directly.
- Egg (1, beaten) – For glazing the pastry to achieve a golden finish.
Now that you’re prepped, let’s dive into creating this scrumptious Chicken, Leek & Ham Pie that promises to fill your home with warmth and joy!
How to Make Chicken, Leek & Ham Pie
- Heat Oil: Begin by heating vegetable oil in a large frying pan over medium heat. Add the chicken thigh fillets and brown them for about 6-8 minutes, or until they’re golden brown. Once done, remove the chicken from the pan and set aside.
- Sauté Leeks: In the same pan, add butter and toss in the leeks. Sauté until they become softened and fragrant, around 8-10 minutes. Then, add minced garlic and cook for an additional minute to enhance the flavor.
- Make the Sauce: Pour in the white wine and allow it to reduce slightly until it thickens. Next, sprinkle in the plain flour and stir to create a paste. Gradually whisk in the chicken stock and milk, ensuring the sauce is smooth and creamy.
- Combine Ingredients: Add the bay leaves and thyme sprigs, along with the browned chicken and diced ham to the pan. Stir well and season with black pepper and a pinch of salt. Pour this delicious filling into a prepared pie dish.
- Prepare Puff Pastry: Roll out the puff pastry on a lightly floured surface to about 0.5 cm thick. Cut the pastry to fit over your pie dish, covering the filling. Crimp the edges to seal and brush the top with beaten egg for that perfect golden finish.
- Bake the Pie: Preheat your oven to 200°C (or 180°C for fan ovens, gas mark 6). Bake the pie for 45-60 minutes, or until the crust is beautifully golden and the filling is bubbling hot.
Optional: Garnish with fresh thyme leaves on top for a lovely presentation.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken, Leek & Ham Pie
Fridge: Store leftovers in an airtight container for up to 2 days. Reheat in the oven or microwave until heated through to enjoy it again.
Freezer: Freeze the pie for up to 3 months. Wrap tightly in plastic wrap, then foil. Bake directly from the freezer, increasing the cooking time as needed.
Reheating: For best results, reheat in a preheated oven at 180°C (350°F) until the crust is warm and crispy, and the filling is bubbly.
Cooling: Let the pie cool completely before storing it; this prevents sogginess and helps maintain the flaky texture of the puff pastry.
Make Ahead Options
This Chicken, Leek & Ham Pie is perfect for meal prep, allowing you to enjoy a comforting dish without the last-minute rush! You can prepare the filling (chicken, leeks, ham, and sauce) up to 24 hours in advance; simply refrigerate it in an airtight container. For optimal results, allow the filling to cool before sealing to maintain its creamy texture. When you’re ready to finish, spoon the cooled filling into a pie dish, cover it with puff pastry, and brush the top with beaten egg before baking. In just 45-60 minutes, you’ll have a delicious pie, just as comforting and satisfying as if it were freshly made!
Chicken, Leek & Ham Pie Variations
Customize this delightful dish with exciting twists and tweaks that will cater to your tastebuds and dietary needs.
- Veggie Boost: Add seasonal vegetables such as carrots or peas for extra texture and vibrant color. They’ll meld beautifully with the creamy filling and provide a nutritious boost.
- Turkey Twist: Swap out the chicken for turkey for a festive twist. This leaner meat option brings a different flavor and is perfect after a holiday feast.
- Sausage Swirl: Substitute ham with your favorite sausage for a heartier, savory filling. The spices from the sausage will add a delightful kick to every bite.
- Mushroom Magic: For a vegetarian take, replace both chicken and ham with sautéed mushrooms and spinach. Use vegetable stock to keep it rich and tasty.
- Spicy Kick: Mix in some red pepper flakes or fresh chili slices to the filling for a zesty touch. This fiery addition will make your pie stand out and wake up those taste buds!
- Creamy Dream: If you’re feeling indulgent, add a dollop of cream cheese to the sauce just before pouring into the pie dish. The creaminess will elevate the flavor profile wonderfully.
- Herb Infusion: Experiment with fresh herbs like dill or parsley instead of thyme for a fresh and fragrant twist. This will change the flavor vibe and add brightness to the filling.
- Savory Cheese: Consider mixing in a handful of cheese like cheddar or Gruyère to the filling for an extra cheesy, comforting pie. Melted cheese will create a delightful layer of flavor.
Let your culinary creativity flow as you explore these delicious variations for your Chicken, Leek & Ham Pie, making each one uniquely yours!
Expert Tips for Chicken, Leek & Ham Pie
- Perfect Pastry Prep: Ensure your puff pastry is cold before handling; this helps create a flaky texture once baked.
- Cooling Time: Allow the filling to cool slightly before covering it with pastry to prevent sogginess, ensuring a crisp chicken, leek & ham pie.
- Don’t Over-Season: Be cautious with salt; the ham and stock can make your filling salty. Taste it before adjusting seasoning.
- Decorative Touch: Use leftover pastry to craft shapes on top of the pie or around the edges for a charming touch that adds personality.
- Baking Tips: If the edges brown too quickly, cover them with foil to prevent burning while the filling continues to cook.
What to Serve with Chicken, Leek & Ham Pie?
Serving a comforting pie like this one invites a delightful dining experience that your loved ones will savor.
- Fresh Green Salad: Tossed with a light vinaigrette, it adds a refreshing crunch to balance the creamy pie filling.
- Garlic Bread: Warm, crispy slices are perfect for soaking up any extra sauce, enhancing the comforting experience of the meal.
- Steamed Green Beans: Their bright color and crisp texture provide a lovely contrast and extra nutrients to your plate.
For a whimsical touch, consider pairing with creamy mashed potatoes. Their smoothness enhances the pie while adding a luscious, hearty element.
- Savory Coleslaw: A crunchy, tangy slaw gives an earthy flavor that complements the richness of the pie.
- Apple Crisp for Dessert: End your meal with a warm dessert that contrasts beautifully with the pie’s savory flavors, finishing off your cozy dinner perfectly.
Each pairing enhances the richness of the Chicken, Leek & Ham Pie while adding a variety of textures and tastes, making your meal even more satisfying.
Chicken, Leek & Ham Pie Recipe FAQs
How do I choose ripe leeks for my pie?
When selecting leeks, look for firm, straight stalks with a vibrant green color. Avoid any with dark spots or wilted leaves, as these may indicate age. Fresh leeks will have a mild, sweet aroma and should feel dense when held.
How should I store leftover Chicken, Leek & Ham Pie?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, preheat your oven to 180°C (350°F) and warm the pie for about 15-20 minutes, keeping a close eye to prevent over-browning.
Can I freeze my Chicken, Leek & Ham Pie?
Absolutely! To freeze, wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil. This method helps prevent freezer burn, allowing you to keep it for up to 3 months. When you’re ready to eat, bake it straight from the freezer at 200°C (about 400°F) for 60-75 minutes, or until the crust is golden and the filling is piping hot.
What if my pie crust comes out soggy?
The key to a perfectly crisp crust lies in ensuring the filling cools slightly before adding the puff pastry. If you happen to forget this step and your pie turns out soggy, try placing it back in the oven for a few minutes until the pastry crisps up, but always remember to cool down the filling next time!
Are there any dietary alternatives I can use?
Yes! If you’re looking for alternatives, you can replace chicken and ham with mushrooms and spinach for a delicious vegetarian version. Additionally, use gluten-free flour and non-dairy milk to cater to gluten or lactose sensitivities. Adjusting seasonings is also simple; just taste as you go!
Can my pet eat this pie?
No, it’s best to keep the Chicken, Leek & Ham Pie away from pets. Ingredients like garlic and wine can be harmful to them. Always check for any ingredients that might be toxic to your furry friends before sharing any food with them.
Savory Chicken, Leek & Ham Pie for Cozy Nights In
Ingredients
Equipment
Method
- Heat vegetable oil in a large frying pan over medium heat. Add the chicken thigh fillets and brown for 6-8 minutes. Set aside.
- In the same pan, add butter and toss in leeks. Sauté until softened, around 8-10 minutes. Add minced garlic and cook for 1 minute.
- Pour in the white wine and reduce until it thickens. Sprinkle in the plain flour, stir to create a paste, and whisk in the chicken stock and milk.
- Add bay leaves, thyme sprigs, browned chicken, and diced ham. Stir well and season with pepper and salt. Pour the filling into a pie dish.
- Roll out puff pastry to about 0.5 cm thick. Cut to fit over the pie dish, crimp edges and brush with beaten egg.
- Preheat oven to 200°C. Bake pie for 45-60 minutes until crust is golden and filling is bubbly.
