Name: Chicken, ham, leek & roast potato pie
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: Serves 4 with leftovers
Cuisine: British
Ingredients: 2 tbsp olive oil; 400g chicken breast cut into small chunks; 140g thick-sliced ham roughly chopped; roughly leftover roast potato large ones halved; 2 leeks trimmed and sliced; 1 heaped tbsp plain flour plus extra for dusting; 200ml white wine; 400ml chicken stock; 3 heaped tbsp crème fraîche; 375g shortcrust pastry sheet (use fresh if you're freezing the pie); beaten egg to glaze

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Chicken, ham, leek & roast potato pie

Chicken, ham, leek & roast potato pie

Good Food team

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Serves 4 with leftovers

Easy

Prep: 20 mins

Cook: 1 hr and 20 mins

A star rating of 4.5 out of 5.12 ratingsRate

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This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience

Freezable

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Alternatives

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Quick braised lettuce & peas

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Basic shortcrust pastry

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
400g chicken breast

cut into small chunks
140g thick-sliced ham

roughly chopped
roughly leftover roast potato

large ones halved
2 leeks

trimmed and sliced
1 heaped tbsp plain flour

plus extra for dusting
200ml white wine
400ml chicken stock
3 heaped tbsp crème fraîche
375g shortcrust pastry

sheet (use fresh if you're freezing the pie)
beaten egg

to glaze

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Nutrition: per serving

kcal956
fat50g
saturates19g
carbs82g
sugars6g
fibre5g
protein46g
salt2.31g

Method

step 1

Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
step 2

Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
step 3

Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
step 4

Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn’t sealed up). Cook for 30-40 mins, until golden and hot through.

Recipe from Good Food magazine, December 2011

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A star rating of 4.5 out of 5.12 ratings

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