Chicken, Ham and Leek Pie

Ingredients for the short crust pastry

I made a large quantity because I wanted to make a deep pie in a square fruit cake tin. I lined the tin in bake o glide which is a silicone baking sheet, which I cut to fit.

  • 1lbs 8oz/700g plain flour
  • 12oz/350g butter
  • Tsp mixed dried herbs
  • Pinch of salt and pepper

Ingredients For the filling

I went to our local butchers and bought some of their own cooked ham and asked them to slice it thickly. I bought 2 thick slices and 2 chicken legs and one chicken breast with wing. I then roasted the chicken with a chopped onion and some herbs for 35 mins. When they had cooled sufficiently I removed the meat from the bones. (I then put the bones in a casserole covered them with water added some bottom of the fridge vegetables, salt and pepper, brought them to the boil and transferred to the simmering oven to make a chicken stock that will freeze and be used another day)

  • 12oz/350g cooked ham cut into smallish pieces
  • 12oz/350g cooked chicken legs and breast
  • 1 onion, chopped finely
  • 2 leeks, sliced thickly
  • ½ large sweet potato, peeled and cubed
  • 568ml/1 pint of chicken stock
  • 1 glass of cider
  • a knob of butter
  • 1 tbsp plain flour
  • a small handful of fresh sage, finely chopped
  • 1 tbsp crème fraiche or cream …whatever is in the fridge!
  • 1 egg for glazing


  1. Make your pastry by cubing the cold butter into the flour and rubbing together with your finger tips until it resembles fine bread crumb. Add sufficient cold water to bind it together into a ball and wrap in cling film and pop into the fridge for half an hour.
  2. Fry off the chopped onion in a knob of butter on the simmering plate (low heat) add the sweet potato, the sage and the leeks and move around the pan. Add the chicken stock and gently simmer for 10 minutes. Remove from the heat and set aside for a while.
  3. Using the simmering plate melt a knob of butter and stir in the plain flour to form a roux. Take some of the liquid from your pan with the veg in and stir into the roux to make a sort of béchamel sauce without the milk. When this is lump free return the pan with vegetables and stock in back to the simmering plate and stir through the sauce to thicken.
  4. Now add the ham, chicken and the cider and return to the boil to reduce it slightly. Season with salt and pepper to taste. Remove from the heat and set aside again to cool slightly.
  5. Now you want to roll out your pastry. Divide it into two; a bigger (2/3) portion for the base and sides and smaller (1/3) portion for the lid. You need a fairly thick base so don’t roll it too thin. Line your tin with the bake o glide…this will help when removing your pie from the tin. I used a sprung tin so I was able to remove the pie with ease. Carefully line the tin with the pastry, easing it into the corners and leaving an overhang.
  6. Fill your pastry case with the cooled chicken and ham filling. Roll out the lid and carefully place it on top of the pie. Crimp the edges using your fingers and thumb. Stab with a sharp knife once or twice so the steam from inside can escape.
  7. Beat the egg and using a pastry brush glaze the pie with it. Now place the tin with pie in it into the roasting oven (or very hot oven top shelf) straight onto the oven floor (this will ensure no soggy bottoms) for about 30 minutes. Check on its progress after 20 minutes as these ovens do vary sometimes! The pastry should be golden brown and obviously cooked.

Remove from the oven and allow to cool for 5 minutes before attempting to remove it from its tin.

Serve with new potatoes and fresh spring veg of your choice…or on a picnic with a cold beer!

I have tasted my pie and can confirm that I am in a much better mood now!

As featured in Live 24/7 magazine

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