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