This chicken, ham and leek pie has a creamy, savoury filling under a crisp puff pastry lid, a British-style combination that makes a warming main course. Browning the chicken first and softening the leeks before adding the sauce helps build flavour without leaving the filling watery.
Ingredients
- 1 lb 5 oz (600 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 medium leeks, about 12 oz (350 g) trimmed weight, washed well and sliced
- 1 small onion, about 5 oz (150 g), finely chopped
- 2 garlic cloves, finely chopped
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) chicken stock, preferably lower-sodium
- ½ cup (120 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (2 g) fresh thyme leaves, or ½ tsp (0.5 g) dried thyme
- 5 oz (140 g) cooked ham, cut into small cubes
- ½ tsp (2.5 g) fine salt, plus more to taste
- ¼ tsp (0.5 g) ground black pepper, plus more to taste
- 1 sheet all-butter puff pastry, about 10 oz (280 g), thawed if frozen
- 1 large egg (about 2 oz/50 g), beaten with 1 tsp (5 ml) water, for glazing
Instructions
- Heat the oven to 400°F (200°C). Pat the chicken dry and season it with a little of the measured salt and pepper. Heat the oil in a large skillet over medium-high heat. Brown the chicken in batches for about 3–4 minutes per batch, turning so the pieces colour on more than one side. It need not be cooked through yet. Transfer it to a plate.
- Reduce the heat to medium and add the butter to the skillet. Add the leeks and onion and cook for 8–10 minutes, stirring often, until tender but not deeply browned. Add the garlic and thyme and cook for 30 seconds. Stir in the flour and cook for 1 minute to remove its raw taste.
- Pour in the stock gradually, stirring and scraping up any browned bits. Add the cream and mustard. Bring the sauce to a gentle simmer and cook for 2–3 minutes, stirring, until thick enough to coat a spoon. Stir in the chicken and its plate juices, then simmer gently for 5–7 minutes. Check the thickest chicken pieces with a food thermometer: the USDA FSIS safe minimum for poultry is 165°F (74°C). Cook until they reach that temperature.
- Take the skillet off the heat and fold in the ham. Taste the filling and adjust the salt and pepper; ham can be salty, so season cautiously. Leave the filling to cool for about 10 minutes while you prepare the pastry. A hot filling can soften the pastry before it has a chance to puff.
- Spoon the filling into a 9-inch (23 cm) deep pie dish, spreading it evenly. Lay the pastry over the top, leaving a little overhang. Trim excess pastry, press the edge against the rim to seal, and cut a small slit in the centre for steam. Brush the top with egg wash, taking care not to let it run down the sides, which can restrict the rise.
- Place the pie on a baking sheet and bake for 25–30 minutes, until the pastry is puffed and deep golden and the filling is bubbling at the edge. If the pastry browns too quickly, loosely cover it with foil. Rest the pie for 10 minutes before serving so the filling settles. The cooking time includes this rest.
Tips
- Wash leeks carefully: grit often hides between the layers. Slice them first, then rinse in a colander or swish them in a bowl of cold water and lift them out, leaving grit behind.
- Keep the sauce fairly thick before assembling. If it seems loose, simmer it a little longer; excess liquid can make the pastry soggy. Avoid stirring vigorously after adding the cooked chicken, which can break it into small pieces.
- If using leftover cooked chicken instead of raw thighs, skip browning the chicken and add it with the ham after the sauce thickens. Heat the filling until the chicken reaches 165°F (74°C), then assemble and bake as directed.
- For a simpler topping, use a pastry sheet sized to cover the dish rather than trying to line it. Keep puff pastry cold until needed, and follow its package directions if its recommended temperature differs.
Serving Suggestions
Serve the pie hot after its short rest, with green vegetables such as peas, green beans or broccoli. A crisp green salad or lightly dressed cabbage balances the creamy filling. For a more substantial meal, add mashed potatoes, though the pastry already provides a rich, filling topping.
Variations
Swap the cooked ham for the same quantity of smoked ham or thick-cut cooked bacon; either will give the filling a saltier, smokier flavour, so taste before adding extra salt. For a lighter filling, replace the cream with whole milk, adding it gradually, and simmer until the sauce thickens. The result will be less rich.
To make the pie without meat, replace the chicken and ham with about 1 lb (450 g) sliced mushrooms and 1 cup (150 g) frozen peas. Cook the mushrooms until their released liquid has evaporated before adding the flour; the pie will have a more earthy, vegetable-led flavour. For individual pies, divide the filling among six ovenproof dishes and cut the pastry to fit; check early, as smaller pies may bake faster.
Storage and Reheating
Do not leave the pie at room temperature for more than 2 hours. Refrigerate leftovers promptly in a covered container, or cover the pie once cooled, and use within 3–4 days. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator.
Reheat individual portions in an oven at 350°F (175°C) until piping hot throughout, usually 20–30 minutes from chilled, covering the pastry loosely with foil if it is already well browned. Reheat leftovers to 165°F (74°C), checked with a food thermometer. A microwave is quicker but softens the pastry; heat in short intervals and check the centre temperature. Reheat only the portion you plan to eat.
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 1 day. Assemble with cold filling and pastry just before baking. It may need a few extra minutes in the oven, so check that it is bubbling and hot throughout.
Can I use chicken breast instead of thighs?
Yes, use the same weight. Breast meat is leaner and can dry out more easily, so brown it briefly and avoid simmering it longer than needed to reach the poultry safe minimum of 165°F (74°C).
Can I use shortcrust pastry?
Yes. Use a sheet of ready-rolled shortcrust for the lid, or make a pastry lid of similar thickness. It will be more crumbly and less flaky than puff pastry. Follow the pastry package temperature guidance and bake until golden.
Why did the bottom of my pastry go soggy?
This version uses pastry only as a lid, so the filling is not in direct contact with a pastry base. A soggy lid usually means the filling was too hot or too runny, or that steam could not escape. Cool the filling briefly, thicken the sauce, and cut a steam vent.
Can I freeze the pie before baking?
For best pastry texture, freeze the filling separately and add fresh or thawed pastry after the filling has thawed in the refrigerator. You can freeze an assembled unbaked pie, but pastry may rise less evenly; bake it from frozen only if the pastry maker’s instructions allow, and ensure the centre reaches 165°F (74°C).
How can I tell when the pie is ready?
The pastry should be puffed and golden, with visible bubbling at the edge. Since the chicken is cooked in the filling before assembly, use a food thermometer during that step to verify 165°F (74°C); appearance alone cannot confirm poultry safety.
Related
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- Peking Duck With Steamed Buns: A Complete Home Recipe
- Peking Duck Calgary: A Crisp-Skin Home Recipe
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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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