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Chicken, ham and leek pie recipe

Chicken pie is a great 'use up' dish. You can add almost any vegetables to your pie such as mushrooms, potatoes, sweetcorn, peas, spinach, parsnips, carrots and broad beans. You could also use up leftover turkey from Christmas or change the ham to chorizo for a Spanish flavour.

chicken, ham and leek pieAllergens: Contains milk, gluten and eggs.


90g butter

25g flour

1 litre chicken, turkey or vegetable stock

A pinch of salt

Black pepper

1 tablespoon of English mustard

350g cooked chicken or turkey cut into chunks or strips

125g cooked ham or chorizo

6 leeks, cleaned and chopped

2 tablespoons of chopped parsley

1 lightly beaten egg

200g ready-made shortcrust pastry


  1. Preheat the oven to 220C (425F) or gas mark 7.
  2. Melt the butter in a heavy based pan and add the flour off the heat.
  3. Whisk in the stock and cook over a medium heat, stirring all the time until the sauce is smooth.
  4. Season well and add the mustard.
  5. Place the turkey pieces, ham and leeks in the bottom of an oval pie dish, sprinkle with fresh parsley and pour over sauce.
  6. Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry.
  7. Brush the top of the pastry with a little beaten egg and bake in the oven for 20 to 25 minutes. After this time, reduce the heat to 180C (350F) or gas mark 4 and bake for a further 15 minutes.