Chicken, ham and leek pie is a British-style comfort dish with tender poultry, smoky ham and softened leeks in a creamy sauce beneath crisp pastry. This lighter take uses a filo topping for a golden, flaky finish without a heavy pastry lid, and is best served hot with vegetables or salad.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium onion, peeled and finely chopped, about 1 cup (150 g)
- 2 medium leeks, trimmed, washed well and sliced, about 3 cups (300 g)
- 1 pound (450 g) boneless, skinless chicken breast, cut into bite-size pieces
- 4 ounces (115 g) lean cooked ham, diced
- 1 teaspoon (5 ml) dried thyme
- 2 tablespoons (16 g) all-purpose flour
- 1 cup (240 ml) low-sodium chicken stock
- 1 cup (240 ml) 2% milk
- 1 teaspoon (5 ml) Dijon mustard
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 6 sheets filo pastry, about 7 ounces (200 g), thawed if frozen
- 1 tablespoon (15 ml) olive oil, for brushing the filo
Instructions
- Heat the oven to 400°F (200°C). Set out a 9-inch (23 cm) ovenproof pie dish or similar shallow baking dish. If the filo is frozen, thaw it according to the package directions while you prepare the filling.
- Warm 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the onion and leeks and cook for 8–10 minutes, stirring often, until softened but not deeply browned. If the pan starts to catch, add a tablespoon of water. Transfer the vegetables to a bowl.
- Add the chicken to the same skillet in a single layer, working in batches if needed. Cook for about 5–7 minutes, turning the pieces so they brown lightly on several sides; they do not need to be fully cooked yet. Check the thickest pieces with a food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C) before serving. If it has not reached that temperature by the end of cooking, continue baking the assembled pie and check again.
- Return the leek mixture to the skillet and stir in the ham and thyme. Sprinkle over the flour and stir for 1 minute to coat the ingredients. Slowly pour in the stock and milk, stirring to prevent lumps, then add the mustard, salt and pepper. Simmer gently for 4–6 minutes, until the sauce thickens enough to coat a spoon. Taste and adjust the seasoning, remembering that ham and stock can be salty.
- Spoon the filling into the baking dish and leave it for 5 minutes so it is no longer vigorously steaming; this helps the filo stay crisp. Lay one filo sheet over the top, loosely crumpling it into folds. Brush lightly with olive oil, then repeat with the remaining sheets, brushing each layer. Tuck the pastry edges just inside the dish. Keep unused filo covered with a barely damp tea towel while working so it does not dry out.
- Bake for 25–30 minutes, until the pastry is crisp and deeply golden and the filling is bubbling at the edges. Check the chicken again in a few thick pieces; it must register 165°F (74°C). If the pastry browns before the filling is hot enough, loosely cover it with foil and continue baking. Let the pie stand for 5 minutes before serving, taking care around the hot dish.
Tips
- Wash leeks carefully: grit often sits between their layers. Slice them first, then rinse in a bowl of cold water and lift them out, leaving any sediment behind.
- Use cooked ham, not raw ham, for this filling. If using leftover cooked chicken instead of raw chicken, add it with the sauce and heat the finished filling thoroughly; the pie must reach 165°F (74°C) when reheated or cooked through.
- Keep filo covered while assembling, and handle it gently. Torn sheets are fine—the layers overlap and still bake into a crisp topping.
- For a thicker sauce, simmer it briefly before adding the topping rather than adding extra flour at the end, which can leave uncooked floury patches.
Serving Suggestions
Serve a generous wedge while the filo is crisp, with steamed green beans, peas, broccoli or carrots. A simple green salad with a sharp vinaigrette balances the creamy filling. If you want a more substantial plate, add mashed potatoes, though the pie is already filling on its own.
Variations
For a more traditional, sturdier lid, replace filo with a sheet of ready-rolled puff pastry. Place it over the filling, trim and crimp the edges, cut a small steam vent, and brush with beaten egg; bake according to the pastry pack’s guidance until well risen and golden. The topping will be richer and more substantial.
For a mushroom version, replace up to half the chicken with about 1½ cups (150 g) sliced mushrooms, sautéing them with the leeks until their liquid evaporates. Turkey breast can stand in for chicken in the same quantity. For a milder filling, omit the mustard; for more herbal flavour, use 1 tablespoon (4 g) chopped fresh thyme instead of dried thyme.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking, covered or in an airtight container, and use within 3–4 days. The filo will soften in storage, but the filling remains suitable for reheating. For best results, reheat portions in an oven at 350°F (175°C) until hot throughout and the centre reaches 165°F (74°C); use a food thermometer. A microwave also works, though it will not restore crisp pastry.
To freeze, cool the filling and freeze it separately in a sealed container for up to 2 months; thaw overnight in the refrigerator, reheat until it reaches 165°F (74°C), then add fresh filo and bake. Avoid freezing the assembled pie if crisp pastry is important. 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 3–4 days. Reheat it to 165°F (74°C) before transferring it to the baking dish and adding fresh filo. Avoid putting hot filling beneath the pastry, as steam can make the layers soggy.
Can I use cooked chicken?
Yes. Use about 1 pound (450 g) cooked chicken, shredded or diced, and stir it into the thickened sauce with the ham. Heat the filling thoroughly to 165°F (74°C) before topping and baking; the oven time may be shorter, so watch the pastry and check the centre temperature.
Why is my pie filling watery?
Leeks can release liquid, and sauce may not have simmered long enough. Cook the sauce until it coats a spoon before assembling, and make sure the leeks are drained after washing. If the baked pie is loose, let it stand for 5–10 minutes before serving so the sauce can settle.
Can I make this without filo?
Yes. Use puff pastry as described in Variations, or serve the filling as a crustless chicken, ham and leek casserole. The filling itself does not need a pastry base, and baking it without a topping reduces the crisp texture but keeps the creamy centre.
How do I know the chicken is safely cooked?
Check the thickest pieces with a food thermometer, avoiding contact with the dish. Poultry must reach 165°F (74°C), the USDA FSIS safe minimum temperature. Colour alone is not a reliable way to confirm doneness.
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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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