Chicken, ham, leek & roast potato pie

Chicken, ham, leek & roast potato pie

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 4 with leftovers

This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
956
protein
46g
carbs
82g
fat
50g
saturates
19g
fibre
5g
sugar
6g
salt
2.31g

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

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, December 2011

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Comments

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janiem's picture

This was extremely well received in this house. I had enough chicken etc for two pies which each fed three. We have just had the frozen one. I included some stuffing balls and used the leftover gravy as well. The daughter that had missed the original roast (hence all the leftovers), declared it to be just as good as a roast dinner. Praise indeed as roast chicken is one of her favourites. Will definitely be making again.

chefbf's picture

I have made this pie twice now and both times it has work perfectly! The first time was for a dinner party competition for 8 (had to make two pies) which I served with honey roasted celeriac, parsnips and carrots and we won! The second time I made it with leftover roast chicken and mushrooms (as had to use them up) and the same leek sauce and it turned out great! Only cooked for two people second time so froze half of the pie.

chefbf's picture

I have made this pie twice now and both times it has work perfectly! The first time was for a dinner party competition for 8 (had to make two pies) which I served with honey roasted celeriac, parsnips and carrots and we won! The second time I made it with leftover roast chicken and mushrooms (as had to use them up) and the same leek sauce with roast potatoes and veg on the side and it turned out just as good. Only made for two so froze the other half of the pie.

verity1816's picture
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Absolutely delicious. So easy to make.

damienbarnes's picture
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All of my favourite things in a Pie + Gravy = Heaven. Unbelievable!

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