The BBC Good Food logo
Chicken, ham, leek & roast potato pie

Chicken, ham, leek & roast potato pie

A star rating of 4.5 out of 5.12 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
Nutrition: per serving


  • 2 tbsp olive oil
  • 400g chicken breast , cut into small chunks
  • 140g thick-sliced ham , roughly chopped
  • roughly leftover roast potato , 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.12 ratings

Sponsored content