Name: Mary Berry Chicken Ham and Leek Pie Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Ingredients: 280g plain flour, plus extra for dusting; 140g cold unsalted butter, cut into small cubes; 1 medium egg yolk; 3–4 tablespoons cold water; 1 pinch of salt; 500g cooked chicken breast, torn into chunks; 180g cooked ham, roughly chopped; 2 medium leeks, trimmed, halved and sliced into half-moons; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 50g unsalted butter; 50g plain flour; 400ml whole milk, warm; 150ml chicken stock; 2 tablespoons crème fraîche; 1 teaspoon Dijon mustard; 1 tablespoon fresh thyme leaves; salt and freshly ground black pepper; 1 medium egg, beaten, for egg wash; a little olive oil or butter for frying

Jump to Recipe Print Recipe

This chicken ham and leek pie is a deeply comforting dish with a golden, buttery shortcrust pastry that shatters at the fork to reveal a creamy, herb-flecked filling of tender chicken, salty ham, and soft leeks bound in a silky white sauce. The contrast between the crisp pastry lid and the yielding, flavoursome filling makes every portion satisfying in a way that feels both homely and considered. It is the sort of pie that suits a Sunday lunch table as easily as a midweek family dinner, and it reheats well without losing its texture. From start to finish, it is ready in around 1 hour 30 minutes.

What makes this version reliable for home cooks is the straightforward approach: a simple roux-based sauce, accessible ingredients, and a single-dish method that keeps washing up to a minimum. The pastry is easy to handle and forgiving to roll, making it a practical recipe even for those who rarely attempt homemade pie.

✦

Ingredients

For the Pastry

280g plain flour, plus extra for dusting
140g cold unsalted butter, cut into small cubes
1 medium egg yolk
3–4 tablespoons cold water
1 pinch of salt

For the Filling

500g cooked chicken breast, torn into chunks
180g cooked ham, roughly chopped
2 medium leeks, trimmed, halved and sliced into half-moons
1 medium onion, finely chopped
2 garlic cloves, finely chopped

For the Sauce

50g unsalted butter
50g plain flour
400ml whole milk, warm
150ml chicken stock
2 tablespoons crème fraîche
1 teaspoon Dijon mustard
1 tablespoon fresh thyme leaves
Salt and freshly ground black pepper

To Finish

1 medium egg, beaten, for egg wash
A little olive oil or butter for frying

How to Make Mary Berry Chicken Ham And Leek Pie

Mary Berry Chicken Ham And Leek Pie Recipe

Make the pastry

Tip the flour and salt into a large bowl, then add the cold butter cubes. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized lumps remaining. Add the egg yolk and cold water, one tablespoon at a time, mixing with a knife until the dough just comes together. Working the dough as little as possible keeps the pastry tender and short rather than tough. Flatten into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.

Soften the vegetables

Heat a little olive oil or butter in a wide frying pan over a medium heat. Add the chopped onion and cook for 5 minutes until softened and translucent. Add the garlic and sliced leeks, then continue cooking for a further 4–5 minutes until the leeks are tender and bright. Transfer to a large mixing bowl and set aside to cool slightly.

Make the white sauce

Melt the butter in a medium saucepan over a moderate heat. Add the flour and stir constantly for 1–2 minutes to cook out the raw flour taste. Remove from the heat briefly, then gradually add the warm milk a little at a time, whisking thoroughly between each addition to prevent lumps. Return to a gentle heat, pour in the chicken stock, and stir continuously until the sauce is thick enough to coat the back of a spoon. This stage typically takes around 6–8 minutes. Stir in the crème fraîche, Dijon mustard, and thyme leaves, then season generously with salt and black pepper.

Combine the filling

Add the cooked chicken chunks and roughly chopped ham to the bowl with the leeks and onion. Pour the white sauce over the top and stir gently to combine everything evenly without breaking up the chicken too much. Taste and adjust the seasoning, then tip the filling into a deep 22–24cm round pie dish. Allow the filling to cool to room temperature before adding the pastry lid, as a hot filling can cause the pastry to go soggy before it has a chance to bake.

Preheat the oven

Heat the oven to 200°C (180°C fan, Gas Mark 6). Place a flat baking sheet on the middle shelf while the oven heats up. Baking the pie on a preheated surface helps the base of the dish stay at a high temperature throughout cooking, which encourages the filling to bubble properly and helps the pastry base to crisp if using a metal dish.

Top the pie with pastry

Lightly flour a clean surface and roll the chilled pastry out to a rough circle about 3–4mm thick, slightly larger than the top of your pie dish. Brush the rim of the dish with a little beaten egg. Carefully lay the pastry over the filling, pressing it gently onto the rim to seal. Trim away any overhang with a sharp knife, then crimp the edges using your thumb and forefinger or the back of a fork to create a firm seal. Cut two small slits in the centre of the lid to allow steam to escape during baking.

Egg wash and bake

Brush the entire surface of the pastry lid with the beaten egg, taking care to coat it evenly for a uniform golden finish. Place the pie dish on the preheated baking sheet and bake in the centre of the oven for 35–40 minutes, until the pastry is deep golden and the filling can be heard gently bubbling through the steam slits. If the pastry is browning too quickly after 25 minutes, lay a loose piece of foil over the top for the remainder of the bake time.

Rest before serving

Remove the pie from the oven and leave it to rest for 8–10 minutes before cutting. Resting allows the sauce inside to thicken slightly as it cools, so the filling holds its shape when portioned rather than running across the plate. Serve directly from the dish in generous wedges.

Tips for the Best Chicken Ham and Leek Pie

01 Why is my pastry lid shrinking and pulling away from the edge of the dish during baking?

Pastry shrinks when it has not been rested long enough before baking. Make sure the pastry has chilled for at least 30 minutes after rolling, and avoid stretching it over the dish. Let it fall into place naturally, then trim the excess.

02 Why is my white sauce lumpy instead of smooth?

Lumps form when cold liquid is added to the roux too quickly. Add the warm milk a small splash at a time, whisking vigorously after each addition before pouring in the next. If lumps do appear, pass the sauce through a fine sieve before combining it with the filling.

03 Why is the pastry base of my pie soggy?

A soggy base is almost always caused by a filling that was too hot when the pastry was put on, or by the oven not being hot enough. Always cool the filling to room temperature before topping, use a preheated baking sheet, and make sure the oven is fully up to temperature before the pie goes in.

04 My pastry lid is pale and not golden even after the full baking time. What went wrong?

An uneven or thin coat of egg wash will leave the pastry looking dull. Make sure to brush the entire surface generously and evenly, including right up to the crimped edges. If the oven temperature is accurate and the pastry is still pale at 35 minutes, raise the oven by 10°C for the final 5 minutes.

05 Why does my filling spill out during baking even though I cut steam vents?

Overfilling the dish is the usual cause. The filling should sit just below the rim of the dish to leave room for the sauce to bubble up without overflowing. Using a pie dish with slightly deeper sides also helps contain the filling as it heats through.

Serving Suggestions

✦

Serve with buttered mashed potato on the side to catch any extra sauce that pools beneath the pie crust when portioned.

✦

Accompany with steamed tenderstem broccoli or Savoy cabbage for a balanced, seasonal plate that adds a slight bitterness to offset the creamy filling.

✦

Pair with a simple green salad dressed in a sharp Dijon vinaigrette when serving the pie at room temperature for a lighter lunch option.

✦

Spoon over a little extra chicken gravy at the table for anyone who prefers a more generously sauced serving.

✦

Present at the table whole in the dish with a large spoon before cutting, which keeps the pastry intact longer and makes for a more impressive informal centrepiece at a Sunday lunch.

◷

Storage

Up to 1 Day

Room Temperature

Cover the pie dish tightly with cling film or foil and keep it in a cool room for up to 1 day, away from direct sunlight or heat sources.

Up to 3 Days

Refrigerator

Once cooled, wrap the pie dish in cling film and refrigerate for up to 3 days. Bring the pie out of the fridge 15 minutes before reheating in a 180°C oven for 20–25 minutes, until the filling is piping hot throughout and the pastry has crisped back up.

Up to 3 Months

Freezing

Cool the pie completely, then wrap the entire dish tightly in two layers of cling film followed by a layer of foil, and freeze for up to 3 months. Defrost fully in the refrigerator overnight, then reheat in a 180°C oven, covered loosely with foil for the first 15 minutes and uncovered for a further 15–20 minutes to restore the golden pastry top.

Nutrition

Calories

520

kcal per serving

38g

Carbohydrates

36g

Protein

24g

Fat

12g

Saturated Fat

720mg

Sodium

Nutrition values are estimates based on standard ingredient quantities and may vary depending on the specific brands used and the exact serving size.

FAQs

01 Can I use shop-bought shortcrust pastry instead of making my own?

Yes, a good-quality ready-rolled shortcrust pastry works well here and saves a significant amount of time. Allow it to come to room temperature for 10 minutes before unrolling so it does not crack when you lay it over the dish.

02 Can I make the filling for this pie ahead of time?

The filling can be made a day in advance and stored in the refrigerator in an airtight container. Spoon it cold into the pie dish and top with pastry just before baking, adding an extra 5 minutes to the baking time to account for the chilled starting temperature.

03 Can I use leftover roast chicken instead of cooked chicken breast?

Leftover roast chicken is an excellent choice for this recipe and actually adds more flavour than plain poached breast. Remove any skin and pull the meat into rough chunks, discarding the bones. The darker leg meat in particular gives the filling a richer, more savoury depth.

04 What size pie dish works best for this recipe?

A round pie dish between 22cm and 24cm in diameter and at least 5cm deep is ideal for these quantities. A dish that is too shallow will cause the filling to overflow during baking, while one that is too wide will leave the pastry stretched too thin across the surface.

05 Can I add other vegetables to the filling?

Diced cooked carrot, frozen peas, or sautéed mushrooms all work very well alongside the leeks and do not require any adjustment to the sauce quantities. Add them to the filling bowl at the same stage as the chicken and ham, making sure any vegetables are pre-cooked so they do not release excess moisture inside the pie.

♡

Conclusion

This Mary Berry chicken ham and leek pie recipe is the kind of dish that earns a regular place in any home cook’s rotation. The golden shortcrust pastry, creamy thyme-scented sauce, and generous chunks of chicken and ham combine into something that is both visually appealing and deeply filling. This recipe serves 4–6 people generously, making it a practical choice for a family dinner or a relaxed gathering where comfort food is called for. The method is methodical and clear, making it manageable even for cooks who do not bake pastry often.

If you have enjoyed working through this recipe, why not share it with someone who would appreciate a reliable, proper British pie? Leave a comment below to let us know how yours turned out, or if you made any additions to the filling. For something a little lighter to follow or to bake alongside, you might also enjoy the Mary Berry apple and almond cake recipe, which makes a quietly elegant finish to a meal like this one.