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Chicken, ham, leek & roast potato pie

Chicken, ham, leek & roast potato pie

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A star rating of 4.5 out of 5.12 ratingsRate
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  • 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
NutrientUnit
kcal956
fat50g
saturates19g
carbs82g
sugars6g
fibre5g
protein46g
salt2.31g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, December 2011

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A star rating of 4.5 out of 5.12 ratings
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