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Chicken, ham and leek pie

There is nothing much more comforting than chicken, ham and leeks covered in a blanket of bechamel sauce topped with flakey shortcrust pastry. You can, of course use ready-made pastry for this but making your own is so easy, much more delicious and much more satisfying. You could also use leftover cooked chicken and ready-cooked ham if you've got some already. You can get your chicken in our shop.



Makes a pie that will feed 6 hungry people.

For the béchamel:

50 butter

100g plain flour

Around 300ml chicken stock

Around 300ml milk*

Salt and pepper

*these quantities are approximate as I've never needed the same amount twice!


For the pastry:

150g very cold butter, cut into cubes

250g plain flour

1 large egg

Pinch salt

A splash of cold water


For the filling:

1 medium whole chicken, around 1.5kg

Around 200g ham, shredded or cut into cubes

2 leeks, cleaned and ends trimmed

Small bunch parsley, roughly chopped

1 medium white onion, finely sliced

1 tablespoon butter


Start by making the pastry. If you have a food processor, place the butter, salt and flour in the bowl with a chopping blade and pulse until you have a fine breadcrumb consistency. Add the egg and pulse until you have a dough. You may need to add a splash of water. If you don't have a food processor, you can do this by hand by rubbing the butter and flour together with your fingertips in a bowl then adding the egg and water to form a dough. Wrap the dough in cling film and place in the fridge for at least 30 minutes.


Pre-heat the oven to 190C. Place the chicken on a baking tray, drizzle with a little olive oil and sprinkle with salt. Roast for around an hour until the juices run clear when pierced.


Meanwhile, make the béchamel. Gently melt the butter in a saucepan. Once fully melted, beat in the flour with a wooden spoon until fully incorporated. Keeping the heat gentle, gradually add the milk and stock a little at a time, alternating each one. Make sure all the lumps are gone before adding more liquid. Use a whisk if you're struggling. The sauce will thicken as it heats so keep stirring and make sure you get right to the corners of the pan. Stop when you have a sauce around custard consistency and it won't thicken any more. Season with salt and pepper and pour in any juices from the roast chicken.


Preheat the oven to 180C


In a separate pan, melt the remaining butter then add the onions and leeks. Cook over a gently heat, stirring occasionally until the leeks are soft and the onions translucent. Add to the bechamel sauce along with the chicken, ham and chopped parsley.


Spoon the mixture into a deep pie or baking dish. If you haven't got one you could use a large, oven-proof saucepan.


Roll out the pastry and cut into a shape slightly larger than your dish (pastry shrinks when it cooks). Gently lift on top of the dish and press down the edges with a fork or your fingers.

Brush the pastry with the beaten egg. Use a pastry brush if you have one, if not, just use a spoon and your fingers.


Bake for around 40 minutes until the top is golden and the sauce is bubbling. Serve with creamy mash and some green veg.


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