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Chicken Ham and Leek Pie

Name: Chicken Ham and Leek Pie
Cuisine: British
Ingredients: 450ml Chicken Stock; 3 Chicken Breast; 75g Butter; 2 sliced Leek; 2 cloves minced Garlic; 50g Plain Flour; 200ml Milk; 3 tbs White Wine; 150ml Double Cream; 150g Ham; spinkling Sea Salt; pinch Pepper; 350g Plain Flour; 200g Butter; 1 Free-range Egg, Beaten; 1 tbls Cold Water; 1 Free-range Egg, Beaten

Chicken British cuisine

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Ingredients: 17
From the kitchen: British

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Preparation

Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.
Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat. Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Set aside to cool.
Preheat the oven to 200C/400F/Gas 6. Put a baking tray in the oven to heat.
For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/10oz of pastry for the lid.
Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.
Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.
Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.

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Ham

Free-range Egg, Beaten

Cold Water

Free-range Egg, Beaten

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Nutrition estimate

USDA ingredient data

Partial recipe · included ingredients only

The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.

Calculated automatically from 8 of 17 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.

Calories: 3,763 kcal
Fat: 239.2 g
Carbohydrate: 334.6 g
Protein: 62.1 g

Not included: Chicken Breast, Leek, Double Cream, Ham, Sea Salt, Pepper, Free-range Egg, Beaten, Cold Water, Free-range Egg, Beaten.

Chicken Breast: A count without a size or portion unit needs grams.
Leek: No unambiguous USDA portion weight matches this measure.
Double Cream: No quantifiable edible weight or reliable USDA food match is available.
Ham: The quantity is known, but no reliable USDA food match is available.
Sea Salt: Ranges and descriptive amounts need a gram weight.
Pepper: No fixed edible weight is specified for this amount.
Free-range Egg, Beaten: No quantifiable edible weight or reliable USDA food match is available.
Cold Water: No quantifiable edible weight or reliable USDA food match is available.
Free-range Egg, Beaten: No quantifiable edible weight or reliable USDA food match is available.

Full nutrition label & calculation notes

Nutrition Facts

Estimated subtotal · included ingredients only

8 of 17 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.

Servings in original recipe (optional)

Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.

Amount per original recipe

Calories3,763

Estimated nutrition facts for included ingredients only
Amount per original recipe	% Daily Value*
Total Fat 239.2 g	307%
Saturated Fat 147.2 g	736%
Trans Fat Unavailable	—
Cholesterol 625.6 mg	209%
Sodium 2,520.9 mg	110%
Total Carbohydrate 334.6 g	122%
Dietary Fiber 10.9 g	39%
Total Sugars 19.4 g	—
Includes Added Sugars Unavailable	—
Protein 62.1 g	—
Vitamin D 2.7 µg	13%
Calcium 387.6 mg	30%
Iron 6 mg	33%
Potassium 1,301 mg	28%

Nutrient data notes

A nutrient amount is unavailable when any included ingredient lacks that source value.

Trans Fat: USDA data missing for Chicken Stock, Plain Flour, Milk, Plain Flour.
Includes Added Sugars: USDA data missing for Chicken Stock, Butter, Garlic, Plain Flour, Milk, White Wine, Plain Flour, Butter.

* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.

— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.

Daily Value reference: FDA ↗

Ingredients used in this estimate

Chicken Stock · 450ml
456.489 g edible ingredient. Converted with US volume units from USDA 1 cup = 240 g.
Liquid chicken stock is estimated as home-prepared chicken stock. Salt and concentration vary; cubes are a different food. USDA source ↗
Chicken Breast · 3
Excluded: A count without a size or portion unit needs grams.
Raw boneless skinless chicken breast. Skin-on or cooked chicken needs a different food. USDA source ↗
Butter · 75g
75 g edible ingredient. Converted from 75g using a mass unit.
Unspecified butter is estimated as salted butter. Salt content and fat vary by product. USDA source ↗
Leek · 2 sliced
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Leeks, (bulb and lower leaf-portion), raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Garlic · 2 cloves minced
6 g edible ingredient. USDA portion: 1 clove = 3 g.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
Plain Flour · 50g
50 g edible ingredient. Converted from 50g using a mass unit.
Assumes white all-purpose, unenriched wheat flour. Choose a different food for other flour types. USDA source ↗
Milk · 200ml
206.266 g edible ingredient. Converted with US volume units from USDA 1 cup = 244 g.
Unspecified milk is estimated as whole milk, 3.25% fat, with vitamin D. Actual fat level may differ. USDA source ↗
White Wine · 3 tbs
44.1 g edible ingredient. Converted with US volume units from USDA 1 fl oz = 29.4 g.
Estimate uses USDA Alcoholic beverage, wine, table, white. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Double Cream · 150ml
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Ham · 150g
Excluded: The quantity is known, but no reliable USDA food match is available.
Sea Salt · spinkling
Excluded: Ranges and descriptive amounts need a gram weight.
Table salt. Coarse, sea, or kosher salt can have different household weights. USDA source ↗
Pepper · pinch
Excluded: No fixed edible weight is specified for this amount.
Estimate uses USDA Spices, pepper, black. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Plain Flour · 350g
350 g edible ingredient. Converted from 350g using a mass unit.
Assumes white all-purpose, unenriched wheat flour. Choose a different food for other flour types. USDA source ↗
Butter · 200g
200 g edible ingredient. Converted from 200g using a mass unit.
Unspecified butter is estimated as salted butter. Salt content and fat vary by product. USDA source ↗
Free-range Egg, Beaten · 1
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Cold Water · 1 tbls
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Free-range Egg, Beaten · 1
Excluded: No quantifiable edible weight or reliable USDA food match is available.

Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.

Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.

Source: USDA FoodData Central. Data retrieved 2026-11-08. These are automatically calculated estimates, not a laboratory analysis.

Adjust ingredients or calculate per serving ↗

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Preparation

Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.
Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat. Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Set aside to cool.
Preheat the oven to 200C/400F/Gas 6. Put a baking tray in the oven to heat.
For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/10oz of pastry for the lid.
Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.
Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.
Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.