Chicken, ham, leek & roast potato pie
This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience
Difficulty and servings
SERVES 4 with leftovers
Preparation and cooking times
Prep 20 mins
Cook 1 hr 20 mins
- Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
- Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
- Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
- Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.
PER SERVING
956 kcalories, protein 46g, carbohydrate 82g, fat 50 g, saturated fat 19g, fibre 5g, sugar 6g, salt 2.31 g
Recipe from Good Food magazine, December 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1813647/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 2 tbsp olive oil
- 400g chicken breasts , cut into small chunks
- 140g thick-sliced ham , roughly chopped
- roughly 450g leftover roast potatoes , large ones halved
- 2 leeks , trimmed and sliced
- 1 heaped tbsp plain flour , plus extra for dusting
- 200ml white wine
- 400ml chicken stock
- 3 heaped tbsp crème fraîche
- 375g shortcrust pastry sheet (use fresh if you're freezing the pie)
- beaten egg , to glaze
Buy ingredients
Search Good Food
A quick side dish from one of our favourite chefs, Gordon proves that good cooking doesn't have to be complicated
8
ratings
Difficulty and servings
SERVES 4 with leftovers
Preparation and cooking times
Prep 20 mins
Cook 1 hr 20 mins
Ingredients
- 2 tbsp olive oil
- 400g chicken breasts , cut into small chunks
- 140g thick-sliced ham , roughly chopped
- roughly 450g leftover roast potatoes , large ones halved
- 2 leeks , trimmed and sliced
- 1 heaped tbsp plain flour , plus extra for dusting
- 200ml white wine
- 400ml chicken stock
- 3 heaped tbsp crème fraîche
- 375g shortcrust pastry sheet (use fresh if you're freezing the pie)
- beaten egg , to glaze
PER SERVING
956 kcalories, protein 46g, carbohydrate 82g, fat 50 g, saturated fat 19g, fibre 5g, sugar 6g, salt 2.31 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
23 April 2012
Damien rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 January 2013
verity1816 commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 January 2013
verity1816 rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.