Chicken, ham, leek & roast potato pie

Contains pork – recipe is for non-Muslims only
This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience

  • Prep:20 mins
    Cook:1 hrs 20 mins
  • Easy

Nutrition per serving

  • kcal 956
  • fat 50g
  • saturates 19g
  • carbs 82g
  • sugars 6g
  • fibre 5g
  • protein 46g
  • salt 2.31g


  • 2 tbsp olive oil
  • 400g chicken breasts, cut into small chunks
  • 140g thick-sliced ham, roughly chopped
  • roughly 450g leftover roast potatoes, large ones halved
  • 2 leeks, trimmed and sliced
  • 1 heaped tbsp plain flour, plus extra for dusting
  • 200ml white wine
  • 400ml chicken stock
  • 3 heaped tbsp crème fraîche
  • 375g shortcrust pastry sheet (use fresh if you're freezing the pie)
  • beaten egg, to glaze


  1. Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.

  2. Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.

  3. Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.

  4. Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn’t sealed up). Cook for 30-40 mins, until golden and hot through.

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