BritishMain course
Chicken Ham and Leek Pie
This is a classic British-style pie, filled with tender chicken, salty ham, and softened leeks in a creamy, savory sauce. The chicken is poached gently in stock, then shredded and combined with a roux-thickened sauce that gets a lift from white wine and cream. A simple butter pastry forms the crust, baked until golden and bubbling. Make sure the filling is completely cool before assembling the pie to prevent a soggy bottom.
1hServes 4
Method
10 steps · 1h total
- 01
Poach Chicken
Bring the chicken stock to a simmer in a lidded saucepan. Add the chicken breasts, cover, and cook for about 10 minutes at a low simmer, until the chicken is cooked through. Use tongs to transfer the chicken to a plate to cool, then pour the poaching liquid into a large jug and set aside. - 02
