Try our chicken and ham pie, then check out our leftover chicken pie, ham hock pie, chicken and chorizo pie and more pie recipes. Learn how to achieve the perfect flaky pie crust with Edd Kimber's expert guide.


  • 2 tbsp olive oil
  • 6 chicken thigh fillets
  • 2 leeks, sliced
  • 50g plain flour, plus extra for dusting
  • 200ml chicken stock
  • 150g thick-cut ham, cut into bite-sized pieces
  • a handful parsley, chopped
  • 200g crème fraîche
  • 375g shortcrust pastry
  • 1 egg, beaten


  • STEP 1

    Heat the oil in a deep frying pan, season the chicken thighs and fry for 4 minutes on each side until lightly golden. Transfer to a plate using a spatula. Add the leeks to the pan and fry for 5 minutes until soft, then sprinkle over the flour and stir.

  • STEP 2

    Pour in the stock and bring to a simmer. Slice the chicken thighs into bite-sized pieces (don't worry if they're not completely cooked through). Stir the chicken, ham and parsley into the leek mixture, then stir through the crème fraîche. Simmer for a 1-2 minutes until thickened and the sauce coats the chicken. Remove from the heat.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to a 5mm thickness on a floured work surface. Spoon the filling into a pie dish, and brush the rim of the dish with some of the beaten egg. Lift the pastry over and gently press onto the rim of the dish. Crimp the sides to seal, and trim away any excess pastry.

  • STEP 4

    Brush the pie all over with the egg, and decorate with the pastry offcuts, if you like. Cut a small steam hole in the middle, and bake for 25-30 minutes until golden brown and the filling is piping hot when a skewer is inserted into the middle.


Anna Glover profile
Anna GloverSenior food editor

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