Chicken Leek and Ham Pie - Puff Pastry

Here's my Marks and Spencer copycat pie recipe: tender chicken and ham with leeks in cheese and white wine sauce, topped with crispy puff pastry.

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I love making another dinner from leftovers. You are saving money, so I say this is the way to go. I got the idea from a pie they sell in Marks and Spencer's.

Serve with peas and mashed potatoes, and then dive right in!

Ingredients

• leftover roast chicken

• cooked ham

• leeks 

• unsalted butter 

• mild olive oil

• bay leaf

• a block of puff pastry

• flour for dusting

• 1 egg 

• salt and freshly ground black pepper

White sauce for chicken pie

• milk

• plain (all purpose) flour

• unsalted butter

• cayenne pepper - just a pinch

• Cheddar cheese

• nutmeg

• salt and freshly ground black pepper

• dry white wine

You might also like my Chicken, leek and mushroom pie 😋

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English

Yield: 2

Author: Jan Bennett

Chicken Leek and Ham Pie - Puff Pastry

Deliciously creamy chicken, leek and ham pie.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• a few good handfuls of leftover roast chicken
• a handful of cooked ham
• 3 leeks - trimmed, cleaned, and sliced into ½-inch slices
• 30g unsalted butter
• 2 teaspoons of mild olive oil
• 1 x bay leaf
• 500g block of puff pastry
• flour for dusting
• 1 egg - lightly beaten
• salt and freshly ground black pepper

For the sauce

• 280ml whole (full-fat) milk
• 2½ tablespoons of plain (all-purpose) flour
• 30g unsalted butter
• a pinch of cayenne pepper
• 100g of mature Cheddar - grated
• 3 tablespoons of dry white wine
• freshly grated nutmeg
• salt and freshly ground black pepper

Instructions

Make the sauce

1. First, melt the butter in a medium-sized saucepan, then add the flour, stirring with a wooden spoon, and cook the mixture for a few minutes. If you don't cook the flour, your sauce will be lumpy.
2. Now, using a balloon whisk, add the milk and keep whisking until you have a lump-free sauce.
3. Over very low heat, stir in the cheese, cayenne pepper and wine. Add a pinch of salt and a few grinds of nutmeg and black pepper. Taste and adjust the seasoning, then remove from the heat and set aside.
4. Take the green ends off the leeks, then make a vertical split halfway down the centre of each leek and run them under cold water to get rid of any grit that might be hiding. Pat dry with kitchen paper towel.
5. Heat the butter and olive oil in a large frying pan. Add the leeks and the bay leaf to the pan and cook over low heat, stirring for about 20 minutes.
6. Add a little salt and freshly ground black pepper to taste. Add the wine and continue to cook until the leeks are tender. Remove the bay leaf and discard.

Preheat the oven to 200°C / 400°F

1. Cut the roast chicken (discard the skin) into bite-sized pieces.
2. Add the chicken and ham to your cheese sauce and return to the heat.
3. Once it has started to simmer, you can add a little more milk if you think it is too thick. Now tip the whole lot into your pie dish.
4. Roll the pastry on a lightly floured surface to about ¾ of an inch thick to make the lid for your pie. Cut the pastry large enough to cover your pie dish with a ½-inch overlap.
5. Roll out the trimmings and cut them into ½ inch strips. Dampen the edge of the dish with water and press the strips of pastry onto the rim of the pie dish.
6. Lift the pastry lid over the top. Press it firmly over the edge to get a good seal and then trim, using a knife. Now gather the trimmings and re-roll them to cut into leaf shapes - if you fancy being fancy!
7. Brush the surface of the pie with a beaten egg, and arrange the pastry leaves on top and brush them with a beaten egg.
8. Bake on a baking sheet for 25 to 30 minutes; the pastry will have risen, and your pie will be delicious.
9. Serve with peas and mashed potatoes.

https://www.aglugofoil.com/2010/05/chicken-ham-and-leek-pie.html

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