Creamy chicken, leek and ham pie

Ok, this is a new recipe I tried from my Jamie Oliver app on my phone, so absolutely no credit due to me, and all of the credit goes to Jamie. (Get the app, it’s amazing). I made a few additions/substitutions here or there, but not many.

It was delicious and I will definitely make it again – next time I may even add pastry to the bottom too, who knows? Or possibly I might try it with shortcrust pastry instead….

Sadly I got too excited about eating it once it comes out of the oven and I therefore don’t have any pictures of it with the puff pastry top on!


You’ll need:

  • 3 chicken thighs (I usually just substitute 2 chicken breasts though)
  • 50g cooked thick-cut ham
  • 1 x packet of pre-rolled puff pastry
  • 1/2 tbsp plain flour
  • 1 small egg
  • 2 medium leeks
  • 1 small stick of celery
  • 1-2 bay leaves
  • 1 sprig of fresh thyme
  • 1/4 tsp ground nutmeg
  • 20g cheddar cheese (mature)
  • 100ml creme fraiche (I also sometimes substitute with philadelphia or regular cream etc)
  • 100ml chicken stock
  • 150ml cider
  • dash milk
  • salt
  • pepper
  • olive oil

Optional – I also like to add in a few sliced mushrooms (I prefer chestnut mushrooms) and some bacon as well as ham. I also sometimes stick a chopped onion in too.


  1. Preheat the oven to 200 degrees c, and take the pastry out of the fridge so it reaches room temperature
  2. Roughly chop the leeks and rinse them in a colander, and then finely chop the celery and garlic.
  3. In a mixing bowl, mix the flour, salt, pepper and nutmeg. Chop the chicken into bite-sized chunks and then toss in the flour so each piece is coated in flour.
  4. In a large pan, heat the oil and chuck in the chicken. Cook until lightly golden (about 5-8 minutes) – Note I always find the flour starts to burn on the bottom of the pan before the chicken has browned – not sure what Jamie does about this, but I usually just add in the liquid a bit sooner if it starts to burn. I also usually add in the bacon and mushrooms at this point too if you’re using them.
  5. Add the chopped leek, garlic, celery, bay leaves, and thyme. Reduce heat and cook for another 8 mins until veg is soft.
  6. Add in the cider and stock, and simmer for about 20 mins until the sauce is thick and reduced.
  7. Unroll the pastry and measure it to your dish, cut around the dish leaving a 1cm  border
  8. Coarsely grate the cheddar and tear up the ham into chunks
  9. Turn off the heat and stir through the creme fraiche, cheddar and ham
  10. Pour the pie filling into your pie dish or dishes ( you can either use a large single dish, or individual pie dishes…)
  11. Separate the egg, and using only the yolk, mix it with a dash of milk, and use it as an egg wash to coat the rim of your pie dish
  12. Carefully lay your pastry over the top of the dish, and pinch it around the edges to seal it. Cut a small cross in the middle to let the steam escape.
  13. Brush the top of the pastry with the egg wash
  14. Bake it in the hot oven for about 15-20 mins


Mmmmmmm delicious!

I served this up with buttered new potatoes, and some glazed carrots and parsnips.

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