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Best Chicken Ham Leek Pie Recipe

ByLumina Liu August 11, 2025

Picture this — it’s a Tuesday in March, I’m juggling three work deadlines, my kitchen looks like a tornado hit it, and I’ve promised my mother-in-law (who was visiting for the first time in two years) that I’d make “something special” for dinner.

Something special.

You know how those two words can strike fear into the heart of any home cook, right?

I stood in my kitchen at 4 PM, frantically googling “impressive dinner recipes that don’t require a culinary degree,” when I remembered this chicken ham and leek pie that my friend Sarah had made months earlier.

She’d described it as “ridiculously good but not ridiculously hard,” which is exactly the kind of recipe endorsement that makes my practical heart sing.

The thing about this pie — and I’m getting ahead of myself here, but I need you to know this upfront — is that it manages to be both elegant enough for company and comforting enough for a regular Tuesday night when you just want something that tastes like a warm hug.

That evening, as my mother-in-law took her third helping and declared it “restaurant quality” (bless her heart), I realized I’d stumbled upon something special indeed.

This wasn’t just dinner; it was the kind of meal that makes people linger at the table, the kind that generates those satisfied sighs that every cook lives for.

Classic British Chicken Ham and Leek Pie Recipe

Before we dive into the nitty-gritty of making this chicken ham and leek pie recipe, let’s talk about where this beauty comes from.

This is quintessentially British comfort food at its finest — the kind of dish that’s been warming up chilly evenings across the UK for generations.

It’s what happens when you take the holy trinity of chicken, ham, and leeks, nestle them in a creamy, wine-kissed sauce, and wrap the whole thing in buttery pastry that turns golden and flaky in the oven.

The genius of this particular combination lies in the way each ingredient plays off the others.

The chicken provides that mild, familiar protein base, while the ham adds a salty, smoky depth that makes everything taste more interesting.

And the leeks?

Oh, the leeks are the real stars here — they bring this subtle oniony sweetness that’s more refined than regular onions but not as aggressive as shallots.

When you cook them down slowly with butter and garlic, they become silk-soft and almost melt into the creamy sauce.

What I love most about this chicken ham and leek pie recipe is how it strikes that perfect balance between impressive and approachable.

It’s fancy enough to serve at a dinner party but not so fussy that you’ll stress yourself into a pretzel making it.

Plus, there’s something deeply satisfying about making your own pastry — even if it’s just a simple shortcrust — that makes you feel like a proper cook, you know?

Chicken Ham Leek Pie Recipe Ingredients You’ll Need

Let me walk you through what you’ll need for this chicken ham and leek pie recipe, because getting your ingredients organized is half the battle won:

Ingredients For the Filling:

• 450ml chicken stock (use good quality — it matters here)
• 3 chicken breasts (about 600g total)
• 75g butter, divided
• 2 large leeks, sliced (about 300g after trimming)
• 2 cloves garlic, minced
• 50g plain flour
• 200ml whole milk
• 3 tablespoons white wine (optional, but recommended)
• 150ml double cream
• 150g cooked ham, diced
• Sea salt and black pepper to taste

Ingredients For the Pastry:

• 350g plain flour
• 200g cold butter, cubed
• 1 beaten egg
• 1 tablespoon cold water
• 1 additional beaten egg for glazing

Making the Perfect Chicken Ham and Leek Pie

Now, let’s get into the actual cooking — and I promise, this chicken ham and leek pie recipe is more straightforward than it might seem at first glance.

Preparing the Chicken and Building Flavor

Start by heating your chicken stock in a lidded saucepan — and here’s my first tip: use proper chicken stock if you can.

I know, I know, sometimes we all reach for the cube, but this is one of those times where the better stock really does make a noticeable difference in the final dish.

Add your chicken breasts to the stock and bring it to a gentle simmer.

The key word here is gentle — you don’t want a rolling boil that’ll turn your chicken into rubber.

Cover with the lid and let it cook for exactly 10 minutes.

This poaching method keeps the chicken incredibly tender and infuses it with flavor from the stock.

Use tongs to remove the chicken (it’ll still look a bit pale, but don’t worry — it’ll finish cooking in the oven), and pour that gorgeous cooking liquid into a jug.

You’ll be using 250ml of it later, so don’t dump it down the drain like I did the first time I made this (learn from my mistakes, please).

Creating the Silky Leek Base

Melt 25g of your butter in a large, heavy-based saucepan over low heat.

This is where patience becomes your friend — you want that butter to melt slowly and gently.

Add your sliced leeks and let them cook for about two minutes, stirring occasionally.

The goal here isn’t to brown them but to soften them just enough that they start to release their sweet, oniony fragrance.

Add the minced garlic and cook for another minute — just until you can smell it blooming.

Then comes the remaining 50g of butter, and as soon as it melts, stir in the flour.

This is your roux, and you want to cook it for about 30 seconds, stirring constantly to prevent any lumps from forming.

Building the Creamy Sauce

Here’s where things get a bit technical, but stick with me.

You’re going to add the milk very slowly — and I mean very slowly.

Start with just a splash, stirring until it’s completely incorporated before adding more.

This gradual process prevents the sauce from seizing up into a lumpy mess.

Once all the milk is in, gradually add 250ml of that reserved chicken stock and the white wine if you’re using it.

The sauce should be smooth and slightly thickened at this point.

Bring it to a gentle simmer and let it cook for 3 minutes to meld all those flavors together.

Season with salt and pepper — taste as you go, because the saltiness can vary depending on your stock and ham.

Remove from heat and stir in the cream, then pour the whole thing into a large bowl and cover the surface with cling film to prevent a skin from forming.

Let it cool completely.

Making the Pastry

While your filling cools, let’s tackle the pastry for this chicken ham and leek pie recipe.

Put your flour and cold butter into a food processor and pulse until the mixture looks like fine breadcrumbs.

With the motor running, add the beaten egg and water, processing until the mixture forms a ball.

Divide the pastry, setting aside about 250g for the lid.

Roll out the remaining pastry on a floured surface, turning it frequently, until it’s about 5mm thick and 4cm larger all around than your pie dish.

Lift it carefully over your rolling pin and settle it into the dish, pressing it firmly up the sides and leaving the excess hanging over the edges.

Assembly and Baking

Preheat your oven to 200°C/400°F/Gas 6 and put a baking tray inside to heat up.

Cut your poached chicken into roughly 3cm pieces, then stir it along with the diced ham into your cooled sauce.

Pour this magnificent mixture into your pastry-lined dish.

Brush the rim with beaten egg, roll out your reserved pastry for the lid, and cover the pie.

Press the edges together firmly — you want a good seal here — and trim any excess pastry.

Make a small hole in the center with a knife tip (this lets steam escape), brush the top with beaten egg, and slide it onto that preheated baking tray.

Bake for 35-40 minutes until the pastry is golden brown all over and the filling is piping hot.

The smell alone will have everyone hovering around your kitchen.

Tips for Chicken Ham and Leek Pie Success

After making this chicken ham and leek pie recipe more times than I can count, I’ve learned a few things that make the difference between good and absolutely spectacular.

Temperature Control is Everything

First, keep your butter cold when making pastry — this isn’t just chef nonsense, it’s science.

Cold butter creates steam pockets as it melts in the oven, which gives you that flaky texture we’re all after.

Also, when you’re poaching the chicken, resist the urge to crank up the heat.

Low and slow keeps it tender.

Don’t Rush the Cooling

I know it’s tempting to assemble everything while the sauce is still warm, but letting that filling cool completely is crucial.

Hot filling will make your bottom pastry soggy, and nobody wants that.

If you’re in a hurry, spread the cooled sauce on a large plate or baking sheet — it’ll cool faster with more surface area exposed.

Make-Ahead Magic

This chicken ham and leek pie recipe is actually perfect for making ahead.

You can assemble the whole thing, cover it tightly, and refrigerate for up to 24 hours before baking.

Just add an extra 5-10 minutes to the cooking time if you’re baking it straight from the fridge.

Leek Preparation Matters

When preparing your leeks, cut off the dark green tops and the root end, then slice them lengthwise and rinse thoroughly under cold water.

Leeks love to hide dirt between their layers, and there’s nothing worse than a gritty bite in your otherwise perfect pie.

Variations to Make It Your Own

One of the things I love most about this chicken ham and leek pie recipe is how adaptable it is to whatever you have on hand or whatever your family prefers.

Vegetable Additions

Mushrooms work beautifully here — sauté about 200g of sliced mushrooms until golden before adding them to the filling.

Frozen peas are another classic addition; just stir in about 100g with the chicken and ham.

For a bit of color and sweetness, diced carrots that have been softened in butter make a lovely addition too.

Protein Variations

If you can’t find good quality ham, leftover roast chicken works wonderfully, or you could use cooked bacon for a smokier flavor.

Turkey would be delicious too, especially around the holidays when you’re looking for ways to use up leftovers.

Pastry Alternatives

While I’m a firm believer in homemade pastry, I won’t judge you if you use store-bought — we’ve all been there.

Puff pastry makes an impressive top if you want something a bit fancier, though you’ll need to blind-bake the bottom crust first to prevent sogginess.

Herb Enhancements

Fresh thyme is gorgeous in this pie — add about a tablespoon of leaves to the sauce.

Tarragon works beautifully with chicken and leeks too, though use it sparingly as it can be quite strong.

A handful of chopped fresh parsley stirred in at the end adds a lovely fresh note.

What to Expect When You Make This Chicken Ham and Leek Pie Recipe

Let me be completely honest with you about what you’re signing up for here.

This isn’t a 30-minute weeknight dinner — it’s more of a weekend project or a special occasion dish.

From start to finish, you’re looking at about 2-3 hours, though much of that is hands-off time while things cool or bake.

The result, though?

Absolute magic.

You’ll get a pie with a golden, flaky crust that shatters beautifully when you cut into it, revealing a creamy, herb-scented filling studded with tender chicken, smoky ham, and silky leeks.

It’s the kind of dish that makes people ask for the recipe, the kind that turns a regular dinner into an occasion.

Don’t expect perfection on your first try — my first attempt had a slightly soggy bottom (I was impatient and didn’t let the filling cool enough), and the pastry was a bit tough (I overworked it).

But even that imperfect version was delicious enough that I knew I’d found something special.

This chicken ham and leek pie recipe has become one of my go-to dishes for when I want to show someone I care, when I need comfort food that actually comforts, or when I just want to fill my house with the kind of smells that make everyone feel welcome.

It’s not quick, it’s not particularly healthy, but it is absolutely, completely worth every minute and every calorie.