Chicken and ham pie with puff pastry
Tender chicken and salty ham in a creamy leek sauce under a crisp, flaky puff pastry lid.
- Time1 hr 15
- LevelMedium
- Costabout £1.53 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the chicken over a medium heat for 6 minutes until just golden. Add the leeks and cook for 5 minutes until soft. Tip onto a plate.
11 min - 2
In the same pan melt the butter, stir in the flour and cook for 1 minute. Slowly whisk in the milk and stock and simmer for 5 minutes, stirring, until thick.
5 min - 3
Stir in the mustard, parsley, ham, chicken and leeks. Season with pepper and a little salt. Spoon into a 1.5 litre pie dish and leave to cool for 15 minutes so the pastry does not melt.
15 min - 4
Heat the oven to 200°C (180°C fan). Lay the pastry over the dish, trim the edges and press them to the rim. Cut a small slit in the middle and brush with the egg.
- 5
Bake for 30 to 35 minutes until the pastry is puffed and deep golden and the filling is bubbling at the edges.
35 min - 6
Rest for 5 minutes before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.