Chicken, gammon and leek pie is a British-style savoury pie with tender chicken, smoky cured pork and soft leeks in a creamy sauce beneath crisp puff pastry. The filling is cooked on the stovetop before baking, which keeps the pastry flaky and makes it easier to check that the chicken is safely cooked.
Ingredients
- 1 lb 2 oz (500 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 7 oz (200 g) unsmoked gammon steak or thick-cut gammon, trimmed and cut into ½-inch (1 cm) cubes
- 2 medium leeks (about 12 oz/340 g), white and light-green parts, washed carefully and sliced
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) neutral oil
- 3 tablespoons (24 g) all-purpose flour
- 1¾ cups (420 ml) low-sodium chicken stock
- ½ cup (120 ml) heavy cream
- 1 teaspoon (5 ml) Dijon mustard
- ½ teaspoon dried thyme, or 1 teaspoon (1 g) fresh thyme leaves
- ¼ teaspoon ground black pepper, plus more to taste
- 1 sheet (about 9 oz/250 g) ready-rolled all-butter puff pastry, thawed if frozen
- 1 large egg (about 50 g), beaten with 1 teaspoon (5 ml) water, for brushing
Instructions
- Heat the oven and prepare the dish. Set a rack in the middle of the oven and preheat to 400°F (200°C). Use a 9-inch (23 cm) deep pie dish or a similar 2-quart (1.9 L) baking dish. Pat the chicken dry. Gammon is cured and can be salty, so do not add salt yet.
- Brown the meat. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the gammon and cook for 3–4 minutes, stirring occasionally, until lightly browned and some fat has rendered. Transfer it to a plate. Add the chicken in a single layer, working in batches if needed, and brown for about 3 minutes; it need not be cooked through. Transfer it to the plate as well. Keep raw-meat utensils and plates separate from those used for cooked food.
- Soften the leeks. Reduce the heat to medium and add the butter to the same pan. Stir in the leeks and cook for 6–8 minutes, stirring often, until soft but not browned. If the pan looks dry, add a tablespoon (15 ml) of water.
- Make the sauce. Sprinkle the flour over the leeks and stir for 1 minute to coat them. Gradually pour in the stock, stirring or whisking to avoid lumps. Stir in the cream, mustard, thyme and pepper. Bring the sauce to a gentle simmer and cook for 2–3 minutes, until it begins to thicken.
- Finish the filling safely. Return the chicken and gammon, with any juices, to the pan. Simmer gently for 5–8 minutes, stirring occasionally, until a food thermometer inserted into the thickest chicken pieces reads 165°F (74°C), the USDA FSIS safe minimum for poultry. Taste the sauce and add salt only if needed. Take the pan off the heat and let the filling cool for 10 minutes; this helps prevent the pastry from softening before it bakes.
- Top the pie. Spoon the filling into the baking dish. Unroll the pastry and lay it over the top, trimming any overhang. Press the edges against the rim to seal, then cut a small slit in the center to let steam escape. Brush the pastry with beaten egg, taking care not to let it run down the sides, where it may hinder the rise.
- Bake and rest. Bake for 25–30 minutes, until the pastry is well risen and deep golden and the filling is bubbling at the vent. If the top browns too quickly, loosely cover it with foil. Rest the pie for 10 minutes before serving so the sauce settles and the filling is less likely to spill out.
Tips
- Wash leeks thoroughly. Dirt often sits between their layers. Slice them first, then rinse in a bowl of cold water and lift them out, leaving grit behind.
- Keep the sauce thick enough. Let it simmer until it coats a spoon. A very thin sauce can make the bottom of the pastry soggy; if it is loose, simmer it briefly before adding the meat.
- Choose gammon carefully. Gammon steak is cured pork and often salty. Unsmoked gives a clean, savoury flavor; smoked gammon works too but makes the filling smokier. If you cannot find gammon, use cooked ham, adding it near the end so it does not dry out.
- Use a cold pastry sheet. If it becomes warm or sticky while you assemble the pie, chill it for 10 minutes. Cold pastry is easier to handle and generally rises more evenly.
Serving Suggestions
Serve the pie hot with peas, green beans or steamed cabbage to balance the creamy filling. For a heartier plate, add mashed potatoes, though the pastry already makes the pie substantial. A simple green salad with a sharp vinaigrette is another good match. Spoon portions carefully after the 10-minute rest, and make sure the center is hot as well as the crust.
Variations
For a lighter filling, replace the heavy cream with whole milk; the sauce will be less rich, so simmer it a little longer to thicken. Add 1 cup (120 g) sliced mushrooms with the leeks, or stir in ½ cup (75 g) frozen peas after the sauce thickens. For a stronger herb note, use 1 teaspoon (2 g) fresh thyme or a small pinch of dried sage. If puff pastry is unavailable, use shortcrust pastry, following its package directions; it gives a firmer, less flaky top. You can also bake the filling in individual oven-safe dishes, adjusting the baking time until each pastry top is golden and the filling bubbles.
Storage and Reheating
Refrigerate leftover pie within 2 hours of baking, covered or in an airtight container, and eat within 3–4 days. For best pastry texture, reheat portions in a 350°F (175°C) oven for about 20–25 minutes, covering loosely with foil if the top is already dark. The center of leftovers must reach 165°F (74°C), checked with a food thermometer. A microwave works for a quick portion but softens the pastry; heat in short intervals and verify the center reaches 165°F (74°C). Freeze cooled portions in a freezer-safe container for up to 2 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the pie at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make the filling ahead?
Yes. Cook the filling, cool it promptly, and refrigerate it in a covered container for up to 2 days. Assemble the pie with cold filling and pastry just before baking; the pastry may take a few extra minutes to brown if the filling is very cold. Check that the chicken reached 165°F (74°C) during cooking and that the finished pie is piping hot throughout.
Can I use chicken breast instead of thighs?
Yes. Cut breast meat into even pieces and avoid simmering it longer than necessary, since it can dry out more readily than thighs. Use a thermometer to confirm the thickest pieces reach 165°F (74°C).
Do I need to cook the filling before adding pastry?
Yes, for this recipe. Cooking the chicken and thickening the sauce first gives you control over doneness and consistency. It also avoids relying on the pastry’s browning to judge whether the chicken is safe to eat.
Why is my pastry soggy?
A watery filling, warm filling or poorly vented pastry can cause a damp top or base. Simmer the sauce until thick, allow the filling to cool for 10 minutes, and cut a vent in the pastry. Bake until the filling bubbles and the pastry is fully golden.
Can I use leftover cooked chicken?
Yes. Omit the raw chicken and cook the gammon as directed. Make the sauce, then stir in about 2 cups (300 g) cooked chicken with the gammon near the end, just long enough to heat it through. The assembled pie must reach 165°F (74°C) in the center when baked.
Can I freeze the pie before baking?
You can freeze the assembled pie for up to 2 months, wrapped tightly, although pastry may rise less evenly. Freeze it unbaked, thaw overnight in the refrigerator, then bake until golden and bubbling; allow extra time as needed and check the center reaches 165°F (74°C). Never thaw it on the counter.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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