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A golden brown chicken and ham pie in a ceramic dish with a slice taken out.

Chicken and Ham Creamy Pie

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 680
Ingredients Method

Ingredients
  

  • 500 g chicken breast, cut into 2cm cubes
  • 200 g cooked thick-cut ham, cut into 1.5cm cubes
  • 2 large leeks , cleaned and sliced into rounds
  • 50 g unsalted butter
  • 50 g all -purpose flour
  • 400 ml chicken stock
  • 100 ml heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley, finely chopped
  • 320 g pre -rolled puff pastry sheet
  • 1 large egg , beaten for egg wash
  • Salt and freshly ground black pepper to taste

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. In a large pan, melt the butter over medium heat and sauté the leeks for 5-7 minutes until soft.
  3. Stir in the flour and cook for 2 minutes to form a roux, ensuring it does not brown.
  4. Gradually whisk in the chicken stock, a little at a time, until a smooth, thick sauce forms.
  5. Stir in the heavy cream, Dijon mustard, chicken cubes, and ham cubes.
  6. Simmer the mixture for 5 minutes, then stir in the parsley and season with salt and pepper.
  7. Pour the filling into a deep 20-22cm pie dish.
  8. Place the puff pastry over the dish, trim the excess, and crimp the edges with a fork to seal.
  9. Brush the top of the pastry with the beaten egg and cut a small cross in the center to allow steam to escape.
  10. Bake for 25-30 minutes until the pastry is risen and deep golden brown.