Chicken, Ham and Leek Pie

    55 minutes

    This is a delicious creamy pie with a flaky pastry crust. A great winter warmer with traces of nutmeg.

    25 people made this

    Serves: 6 

    • 1 refrigerated pie crust
    • 1 (2 kg) whole chicken, deboned and cut into bite size pieces
    • 4 slices cooked ham
    • 4 leeks, chopped
    • 1 medium onion, chopped
    • 1 pinch salt and pepper to taste
    • 1 pinch ground nutmeg
    • 1 1/4 cups (300ml) chicken stock
    • 1 tablespoon milk
    • 1/2 cup thickened cream

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180 degrees C.
    2. In a 1 1/2 litre casserole dish, layer the chicken, ham, leeks and onion a couple of times each until the dish is full. Season each layer with a little salt, pepper and nutmeg. Pour the chicken stock over the layers and dampen the edges of the dish.
    3. Roll the pie pastry out large enough to cover the top of the dish and place over the top. Crimp the sides down with a fork and trim the excess from the edges. Cut a round hole in the centre of the pastry. Roll dough scraps out and cut into strips. Use the strips to form a design and place lightly over the hole. Brush the entire top with milk.
    4. Bake for 35 to 45 minutes in the preheated oven until chicken is cooked through. If the top crust is getting too brown, cover it with aluminium foil. While the pie is baking, heat the cream over low heat. When the pie is cooked, remove from the oven and carefully remove the design from the hole. Pour the cream into the hole and replace the design. Let stand for a few minutes before serving.

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    Reviews in English (27)


    I made this for my family and, surprisingly, they all enjoyed it. I made a few changes though...I sauteed the leeks and onions in 1/2 a stick of butter. In a separate pot, I added an egg with the chicken stock and heated until thickened. Then I added the leeks & onions to it. I cut up the ham slices and layered it along with the cubed chicken and the leek mixture. Instead of using pie crust, I used puff pastry and just laid it across the top of the casserole. I turned the heat up to 375 degrees F. Next time I think I'll try making this in a 9x13 and covering the entire top with puff pastry so that each serving has its own little piece of puff!  -  22 Apr 2008  (Review from Allrecipes USA and Canada)


    I am a food service director at a retirement facility & we made this recipe for our Men's Luncheon today. We did tighten the filling up as some readers suggested. We baked this as individual pies and used puff pastry to top them instead of pie crust. All 26 men loved this dish & have requested that we have it again. Someone suggested using egg in the sauce to tighten it & I would like to try that as I think it would also add some additional richness. Good flavors & an interesting mix w/ the chicken & ham.  -  17 Mar 2005  (Review from Allrecipes USA and Canada)


    I haven't tried this yet but plan to. I will, however, lightly saute the onions and leeks in 2 tbsps of butter or marg and add 2 tbsps of flour. Let the flour cook for a couple minutes and then add the stock. This should help with the soupiness others have mentioned.  -  16 Mar 2005  (Review from Allrecipes USA and Canada)