Chicken ham and leek pie

I love this time of year solely for the fact it’s the perfect time for pie. What can be better on a cold and damp evening than a piece of your favourite pie and there are so many to choose from but one that I have been wanting to try for some time now is Chicken Ham and Leek pie.

After our recent trip to Spain recently my culinary attention turned to all things Spanish and when Olive Oils from Spain got in touch to feature on Mari’s World, I flung the doors open and welcomed them in. The Mediterranean diet has long been my favourite and I love the Spanish lifestyle; siestas, sangrias and a laid back approach all appeal to me all part of the ‘Taste our Lifestyle’.

Olive Oils from Spain love their way of life with it’s passion of good food and good eating so much they went on a The Good Life Embassy world wide tour visiting Mexico City, Chicago and Berlin to mention a few.

We came to the conclusion that a chicken ham and leek pie would benefit enormously from a drop of Olive Oils from Spain and I set too to make my best pie yet.

Chicken ham and leek pie

If you love Spain and want to find out more check out the Olive Oils from Spain blog for more ideas than you could shake your maracas at. You can also find them on Facebook, Twitter

chicken ham and leek pie

Chicken, ham and leek pie
Comfort food at its best, an economical pie that all the family can enjoy
Recipe type: Main
Cuisine: British
  • Olive oil for frying
  • 3 leeks sliced into fat rounds
  • 1 large onion finely diced
  • 2 carrots sliced into fat rounds
  • 500 g chicken breast cut into rough chunks
  • 300g cooked ham diced
  • herbs such as rosemary, tarragon or chives
  • 2 tbsp plain flour
  • 300 ml hot chicken stock
  • 200 ml single cream
  • 1 large tbsp Dijon mustard
  • salt and black pepper
  • Little plain flour for dusting
  • 1 pack of ready made puff pastry
  • 1 egg beaten for brushing
  1. Preheat the oven to 200C/fan 180C/Gas mark 6
  2. Lightly grease your ovenproof dish.
  3. Gently fry the leeks and onion in a little olive oil, stir well and cover. Lower the heat and cook for 7 - 8 minutes until the vegetables are soft.
  4. Add the chicken and increase the heat. Cook for about 5 minutes until the chicken is cooked through. Turn off the heat.
  5. Add the ham and herbs and mix well.
  6. Sprinkle over the flour and stir to coat all the food.
  7. Add the stock, return to the heat and gently simmer for a few minutes until the sauce starts to thicken.
  8. Remove from the heat, add the cream the Dijon mustard and season with salt and black pepper.
  9. Leave to cool.
  10. On a floured surface take your block of ready made puff pastry and cut ⅓ off for the top of the pie.
  11. If your dish is round, soften the square edges to make a round before you start rolling.
  12. Turn the pastry frequently to aim to keep a uniform circle.
  13. Roll until large enough to cover the bottom and sides of the dish then take your rolling pin and roll the pastry around it.
  14. Hold the end of the pastry towards one side of the pie and unravel over the dish.
  15. Ease gently into the pie allowing it to come over the edges.
  16. Fill the pie with your chicken ham and leek mixture, I fill mine right to the top for a good thick filling.
  17. Roll out the top keeping as close to round as you can, using the same method roll the pastry over the pie filling.
  18. Trim away the excess pastry and pinch the edges together or use the back of a fork to seal.
  19. Generously glaze the top of the pie with beaten egg to give a lovely glowing yellow colour once cooked.
  20. Out of the trimmings, roll and cut some hearts to decorate the top with.
  21. Put the pie dish on a baking sheet and bake in the oven for 20 minutes
  22. Then lower the heat to 180C/160C/gas mark 4 and bake for another 20 minutes.
  23. The top should be puffy and golden.
  24. Serve immediately with mash and broccoli and peas.
Now for a step by step, your pie filling should look like this.


Chicken ham and leek pie

Roll out your pastry and carefully roll over the pie dish.

Chicken ham and leek pie


Add the pie filling

Chicken ham and leek pie


Cover with more puff pastry, crimp the edges and decorate using the trimmings to make hearts or letters.


Chicken ham and leek pie

Now it’s ready to be baked, we liked it so much I made it a second time in a different pie dish.

chicken ham and leek pie Disclosure: My recipe is brought to you in collaboration with Olive Oils from Spain.

beef and stilton pie - mother's day


I’m sure it must be written somewhere that as the first autumn rain falls and the grey skies replace the blue it is time to enjoy a good old British pie.

For my second attempt at the #GreatBloggersBakeOff the theme is pies following the Great British Bake Off on BBC2, I have chosen a classic favourite of mine – Beef and Stilton pie with a few personal tweaks to the original recipe and I’ve also made it busy mum friendly aka ‘ready made puff pastry’. The flavours combine to give you a delicious burst in every mouthful. Enjoy!

I used my slow cooker to prepare the meat but it can be cooked on the stove in a casserole following the same method, just stir frequently and simmer for 1 and 1/2 to 2 hours until the beef is tender.

beef and stilton pie

Beef and Stilton Pie | perfect comfort food
A housewives recipe for beef and Stilton pie with truly scrumptious results, easy, quick and good for the whole family
Recipe type: dinner
Cuisine: British
  • 3 tbsp seasoned flour, (salt, pepper, mustard powder, mixed herbs, paprika)
  • 2 tbsp olive oil
  • 1 kg braising steak, cut into chunks
  • 2 onions
  • 2 cloves garlic, crushed
  • 100 g chestnut mushrooms
  • 1 handful of fresh thyme
  • 1 tbsp black peppercorns
  • 1 can of beer – (I used Leffe this time)
  • 500 ml beef stock
  • 75 g stilton cheese, crumbled
  • 500 g frozen puff pastry, defrosted if frozen
  • flour, for dusting
  • 1 egg, for glazing
  1. Place your seasoned flour in a large bowl, add the cubed beef and coat on all sides
  2. Heat the oil in a large frying pan and fry the beef until browned all over. Add the meat to your slow cooker turned on high or casserole
  3. Return the frying pan to the heat and sweat the onions, garlic and mushrooms until soft. Add to the slow cooker or casserole.
  4. Add a generous handful of thyme and peppercorns to the slow cooker, add 1 can of beer and the beef stock, cover and cook on high for 2 hours followed by low for 3 hours or if using a casserole, simmer for 1 and ½ to 2 hours until the beef is tender.
  5. Strain off half of the cooking liquid and keep to one side to make a gravy for serving. Crumble the stilton onto the meat mix and stir until melted. Check the seasoning and set to one side to cool.
  6. Grease your pie dish ready. Dust your surface and rolling pin with flour. Using ⅔ of the pack for the base and the other ⅓ for the lid, roll out the base. Using the rolling pin to pick up the pastry base, transfer to the greased pie dish, make sure the pastry is not pulled but fits the dish well. Once satisfied, cut around the dish to tidy up making sure to leave a slight excess leaning over to account for any shrinkage.
  7. Fill the base with the beef and stilton mixture. Brush around the top of the pastry with beaten egg ready to seal the lid on. Roll out the top on a dusted surface and transfer to the pie using your rolling pin. Pinch along the edge to ensure the pie is sealed. Make a slit in the centre for the steam to escape and slash the top lightly to decorate.
  8. Brush the top of the pastry with the remaining beaten egg. Bake in a pre-heated oven set to 200°C for about 25 mins until pastry is golden brown and filling is piping hot.
  9. Serve with mash, vegetables and gravy – using the remainder of your cooking sauce.

beef and stilton pie

#GBBO so far

1. Bejeweled Brownies – a real hit in our house