Roast Chicken Ham and Leek Pie: Proper Comfort Food

Why the Roast Chicken Ham and Leek Pie is the Definitive Comfort Dish

When that golden, bubbling lid comes out of the oven, the smell alone could fix anything. Seriously, it’s pure kitchen magic. The steam hits you leeks, herbs, and that incredibly rich, savory aroma of roast chicken drippings captured in a creamy sauce.

This isn't just a recipe; it’s a strategic culinary victory, especially after a big Sunday roast. We are taking those beautiful leftover roast chicken scraps and salty ham chunks and transforming them into something magnificent and deeply comforting.

It feels gourmet, but this meal is fundamentally simple, cost effective, and wonderfully easy.

I’ve made every mistake possible with pies soggy bottoms, runny filling, the works but I finally perfected the formula. So, grab your apron, because we’re not just making a pie; we're making the Roast Chicken Ham and Leek Pie that everyone will beg you to make again.

The Magic of Leftover Roast Chicken: Maximizing Flavor

The biggest secret here is using roast chicken, not just boiled or pan-fried chicken breast. The depth of flavor you get from meat that has been slowly roasted with its skin and herbs simply cannot be beaten.

Those slightly caramelized edges of the chicken add a necessary savory bass note to the whole dish.

Defining the Perfect British Pie Crust: Structure and Flakiness

A great pie starts with the pastry, obviously. We are aiming for a classic shortcrust base because it provides the structural integrity needed to hold all that creamy goodness. A flaky, buttery shortcrust base and a puff pastry lid (or just shortcrust all around) gives you the perfect contrast of textures.

A Flavor Profile Breakdown: Savory, Sweet, and Salty Synergy

The brilliance of the chicken ham and leek combination lies in the balance. You have the savory depth of the roast chicken, the delicious saltiness and texture from the ham, and then the incredible sweetness that comes from slowly softening the leeks. This is layered on top of a nutmeg spiced white sauce that brings the whole dish into perfect harmony. If you love hearty, satisfying food, you might also be keen on my Old Fashioned Goulash: Easy One-Pot Macaroni and Beef Recipe .

Essential Ingredients for the Best Roast Chicken Ham and Leek Pie

I love recipes that let me swap things around depending on what's in the fridge. But for the true creamy roast chicken ham and leek pie experience, aim for the best quality ingredients you can find, especially when it comes to the meat and the dairy.

Achieving the Velvety Fill: The Science Behind the Creamy Sauce

The filling shouldn't be gloppy, nor should it be watery; it needs to be perfectly velvety. This is achieved by creating a proper roux and controlling the liquid temperature. Always warm your milk and stock slightly before adding them to the roux to prevent lumps.

Choosing Your Ham: Smoked vs. Unsmoked Quality Cuts

You absolutely need a quality, thick cut ham here. Thin deli slices disappear! I prefer a naturally smoked ham because the smoky element complements the creamy sauce beautifully, but traditional unsmoked cured ham works wonders too.

Just remember that if you use an unsmoked ham, you might need a tiny pinch more salt in the final sauce.

Dairy Matters: Full Fat Milk vs. Cream for Optimal Richness

Don’t skimp on the fat in the sauce. Whole milk is the minimum requirement because we need that creaminess to carry the flavor. Adding that final touch of double cream (heavy cream) right at the end makes the sauce silky and prevents it from splitting during the long bake time.

The Dijon and Nutmeg Secret: Elevating the Roux

This tiny, often overlooked step is my secret weapon. Just a teaspoon of Dijon adds a sharp tang that prevents the heavy cream and butter from tasting overly flat. The fresh nutmeg?

It provides a warmth and depth that screams "comfort food." Trust me, people won't know what you added, but they'll know it tastes amazing.

Pastry Selection: Puff vs. Shortcrust Decisions

If you want the classic British pub pie experience, use shortcrust for the base and puff pastry for the lid. Puff pastry is lighter and flakes up beautifully, providing a lovely textural contrast to the dense, buttery shortcrust base.

However, making it all shortcrust ensures a robust structure that can handle heavy fillings.

Master the Method: step-by-step Guide to Baking the Golden Pie

The key to success is patience and temperature control. Don't rush the initial cooking of the leeks, and never, ever put hot filling into raw pastry.

Preparing the Leek and Ham Base: Achieving Gentle Softness

Start by getting your leeks perfectly soft. You want them translucent, not browned. This takes a good 8– 10 minutes over medium heat. Cook them low and slow with the thyme; this sweetens them up and creates a wonderful, aromatic foundation for the rest of the pie.

Once they are soft, add the garlic and cook for just sixty seconds until fragrant garlic burns fast!

Building the Sauce: Whisking to Optimal Thickness

Once you make the roux (the butter/flour paste), you must whisk constantly as you slowly incorporate the liquid. If you add the milk too fast, you get lumps. Slow down! The sauce needs to be thick enough to cling to the back of a spoon before you add the meat.

It will only thicken slightly more in the oven.

Assembling the Pie: Ventilation and Edge Sealing Techniques

Roll out your base pastry (the larger disc) and snugly line the dish, making sure the edges overlap the rim. Brush the exposed pastry rim with egg wash before applying the lid. This sticky "glue" is essential for sealing the pie completely and preventing leaks. And please, remember to cut those steam vents.

If you don't, the steam builds up and pushes the whole lid right off.

The Rest Rule: Why Cooling the Filling is Non-Negotiable

Chef's Note: If your filling is hot when it meets your pastry, the heat melts the butter in the base instantly, guaranteeing a soggy, uncooked dough. Spread your filling on a plate and chill it completely I mean, completely —to room temperature before assembly. This step saves your entire pie.

Fixing a Runny Filling: Quick Thickening Solutions

Oh dear, did you pull the pie from the oven and it looks like soup? Don't panic! Next time, ensure the sauce is thick before assembly. If you realize the sauce is too thin after the final simmer, remove the filling from the pan, make a quick slurry of cornstarch (1 tbsp cornstarch to 2 tbsp cold water), stir it into the simmering sauce, and bring it back to a boil for one minute.

Problem solved.

Making Ahead: Storing and Freezing Your Roast Chicken Ham and Leek Pie

This pie is a fantastic make-ahead meal. It keeps beautifully, and some people even think the flavors improve the day after baking. If you are having a big family meal, consider pairing this richness with a lighter starter, perhaps something like my Burrata and Roasted Asparagus and Tomato Salad: Easy Seasonal Recipe .

Freezing Instructions (Baked vs. Unbaked Options)

You have two great options here:

• Unbaked: Assemble the entire pie, but do not egg wash. Wrap it tightly in several layers of plastic wrap, followed by foil. Freeze for up to 3 months. When ready to bake, brush with egg wash and bake directly from frozen, adding about 30– 45 minutes to the total baking time (cover with foil if the crust browns too quickly).
• Baked: Bake the pie fully, let it cool completely, and then slice it into individual portions. Wrap the slices tightly and freeze. This is perfect for grab and go lunches.

Best Practices for Reheating the Whole Pie

If reheating a whole, previously baked pie, cover it loosely with foil and place it in a moderate oven (325°F or 160°C) for 25– 30 minutes. You want the filling to be steaming hot all the way through, but you don't want to burn that glorious crust. The foil keeps the pastry crisp.

What to Serve Alongside Your Hearty Pie Supper

You need something simple, something green, and something to sop up every last drop of that creamy sauce.

Classic British Sides: Creamy Mash and Buttered Greens

A proper pie demands proper sides. Creamy, buttery mashed potatoes are non-negotiable for soaking up any runaway sauce. I also always serve simple steamed or blanched green vegetables, like broccoli or spring greens, tossed with a knob of butter and a pinch of salt.

Acidic Counterpoints: Balancing the Richness of the Filling

Because the pastry, cream, and meat are so rich, you need a little acidity to cut through it. A sharp pickle or even a simple side salad dressed with a bright lemon vinaigrette is ideal. If you have extra ham and want another comforting classic, you should absolutely check out my Ham and Potato Soup: The Ultimate Creamy Leftover Ham Recipe .