Nothing beats a warm, comforting pie and this is the perfect one dish way to please all of the family. We have adapted the Hairy Bikers’ Best of British Chicken, Ham and Leek Pie, to create a more simplistic recipe that can be used to serve up all the left over bits and pieces from the Christmas meal.
Ingredients
- butter, for frying
- 2 large Leeks chopped
- 200ml/7fl oz double cream
- 200ml/7fl oz chicken or turkey stock
- 500g/1lb 2oz cooked turkey, cut into bite-size pieces
- 200g/7oz cooked ham, cut into bite-size pieces
- Any left over veggies
- Salt & Pepper
- 225g/8oz frozen puff pastry, defrosted (shop bought)
- 1 free-range egg, beaten
- Hard cheese such as parmesan for topping (optional)
Method
- Preheat the oven to 200C/400F/Gas 6. Heat a large pan over a medium heat. Add a knob of butter and gently cook the leeks until soft but not brown. Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, left over vegetables, salt and freshly ground black pepper and remove the pan from the heat.
- Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the parmesan if using and bake for 20 minutes – Enjoy!!
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