This hearty Hairy Bikers Chicken Ham and Leek Pie is the ultimate comfort food, made with tender cooked chicken, salty ham, and sweet leeks in a rich, creamy sauce. This recipe creates a true pub classic, with a savory filling all tucked under a golden, flaky pastry crust. Perfect for a satisfying family dinner any day of the week, this generous pie serves 6-8 people and is a guaranteed crowd-pleaser.
Hairy Bikers Chicken Ham and Leek Pie Ingredients
For the Filling:
- 50g (2oz) butter
- 2 large leeks, trimmed, washed, and sliced
- 50g (2oz) plain flour
- 450ml (16fl oz) hot chicken stock
- 150ml (5fl oz) double cream
- 500g (1lb 2oz) cooked chicken, shredded or diced
- 200g (7oz) cooked ham or gammon, diced
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper
For the Pastry Topping:
- 375g (13oz) block of ready-made all-butter puff pastry
- 1 medium egg, beaten, to glaze
How To Make Hairy Bikers Chicken Ham and Leek Pie
- Sauté the leeks: In a large saucepan or high-sided frying pan, melt the butter over a medium heat. Add the sliced leeks and cook gently for 8–10 minutes, stirring occasionally, until the leeks are very soft but not coloured.
- Make the creamy sauce: Stir the plain flour into the softened leeks and cook for one minute, stirring constantly. This forms a paste called a roux. Gradually pour in the hot chicken stock, whisking as you go to create a smooth, lump-free sauce.
- Thicken and finish the filling: Bring the sauce to a simmer and let it bubble gently for 3–4 minutes, until it has noticeably thickened. Remove the pan from the heat and stir in the double cream. Add the cooked chicken, diced ham, and chopped parsley. Stir everything together and season with plenty of freshly ground black pepper.
- Cool the filling completely: This is the most important step for a crisp pastry lid. Transfer the filling to a large bowl or leave it in the pan with the lid off. Allow it to cool completely to room temperature.
- Assemble the pie: Preheat your oven to 200∘C (180∘C Fan / Gas Mark 6). Place a baking tray in the oven to heat up. Spoon the cooled chicken and ham filling into a large 1.5-litre (2.5-pint) pie dish.
- Top with pastry: On a lightly floured surface, roll out the puff pastry block until it is large enough to cover the pie dish with a little overhang. Brush the rim of the pie dish with a little of the beaten egg.
- Seal and decorate: Carefully lay the pastry over the filling. Trim the excess from around the edge and press down with a fork to seal the pastry to the dish. Brush the entire top of the pie with the beaten egg wash. Make a small slit in the centre to allow steam to escape.
- Bake until golden and puffed: Place the pie on the preheated baking tray and bake for 30–35 minutes, or until the pastry is deeply golden-brown, puffed up, and the filling is piping hot.
Recipe Tips
- Cool Your Filling: This is the golden rule of pie-making. Putting a pastry lid on a hot filling will create steam, which makes the pastry soggy from underneath. A completely cool filling is the absolute secret to a perfectly crisp pastry crust.
- Use a Rotisserie Chicken: For a quick and flavourful filling, using the meat from a store-bought rotisserie chicken is a fantastic shortcut. The meat is already moist and tender, saving you a cooking step.
- Get a Golden Finish: The secret to a beautiful, shiny, deep golden-brown pie crust is a thorough egg wash. Don’t be shy – brush the entire surface and edges of the pastry with beaten egg just before it goes into the oven.
- Let the Pie Rest: Allowing the pie to stand for 10 minutes after it comes out of the oven is a great tip. It lets the very hot, creamy sauce settle and thicken slightly, which makes for much neater, less runny slices.
What To Serve Chicken Ham and Leek Pie
This classic British pie is comfort food at its best and calls for equally comforting side dishes. Creamy mashed potatoes are the perfect partner for this pie, ideal for soaking up any of the delicious sauce that escapes the crust. A side of simple steamed green vegetables, such as peas, green beans, or tenderstem broccoli, completes the meal perfectly.
How To Store Chicken Ham and Leek Pie Leftovers
- Refrigerate: Cover any leftover pie with foil or store it in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a moderate oven (180∘C/160∘C Fan) for about 20 minutes until the pastry is crisp and the filling is hot throughout.
- Freeze: This pie freezes very well. You can freeze it either baked or unbaked. To freeze an unbaked pie, assemble it completely but do not apply the egg wash. Wrap the entire dish tightly in plastic wrap and then foil. It can be cooked from frozen, adding about 20-25 minutes to the original baking time.
Hairy Bikers Chicken Ham and Leek Pie Nutrition Facts
- Serving Size: 1 serving
- Calories: 660 kcal
- Total Fat: 45g
- Saturated Fat: 25g
- Cholesterol: 180mg
- Sodium: 950mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 35g
Frequently Asked Questions
- What is the best kind of ham to use in the pie? A good quality thick-cut cooked ham or a piece of gammon steak, diced, is perfect for this pie as it provides a lovely meaty texture. You can also use good quality sliced ham from a delicatessen, roughly chopped.
- Can I use shortcrust pastry instead of puff pastry? Yes, both types of pastry work beautifully. Puff pastry gives a light, flaky, and risen crust, which is a classic pub-style finish. Shortcrust pastry will give you a denser, crisp, and more traditional pie lid. The choice is entirely up to you.
- Why was my pie filling runny? If your filling seems a bit thin, it is likely that the sauce was not simmered for long enough to thicken properly after the flour was added. Make sure your sauce is thick enough to coat the back of a spoon before you remove it from the heat and add the cream and meat.
- Can I prepare the filling in advance? Yes, absolutely. The filling can be made up to two days in advance and stored in a covered container in the refrigerator. This is actually a great time-saving tip, and it guarantees that your filling will be completely cold before you assemble the pie.
Hairy Bikers Chicken Ham And Leek Pie Recipe
Description
A true British pub classic from the Hairy Bikers, this Chicken, Ham, and Leek Pie is the ultimate comfort food. Tender pieces of chicken and ham are cooked with leeks in a rich, creamy sauce, all topped with a golden, flaky puff pastry crust.
Ingredients
For the Filling:
For the Topping:
Instructions
- Make Filling: Melt butter in a large pan and soften the leeks. Stir in the flour, then gradually whisk in the hot stock until you have a smooth, thick sauce. Simmer for 3-4 minutes.
- Combine: Remove the sauce from the heat and stir in the double cream, cooked chicken, ham, and parsley. Season with pepper. Let the filling cool completely.
- Assemble: Preheat the oven to 200∘C (180∘C Fan). Spoon the cooled filling into a 1.5-litre pie dish.
- Top with Pastry: Roll out the pastry to cover the dish. Brush the rim of the dish with beaten egg, lay the pastry over the top, and press to seal. Trim any excess.
- Bake: Brush the pastry top with beaten egg, cut a steam hole in the centre, and bake for 30-35 minutes on a preheated tray until golden and puffed up. Rest for 10 minutes before serving.
