Roast chicken, ham and leek pie
- April 2015
- Serves 6-8
- Hands-on time 45 min, oven time 2 hours 40 min, plus chilling
Debbie Major’s comforting chicken pie recipe is made with a creamy filling and a quick and easy-to-make flaky pastry.
- 35.9g (20.6g saturated)
- 44.7g (3.3g sugars)
For 8 servings
See Wine Match
Make the pie up to a day ahead to the end of step 7 (but don’t glaze it), cover and keep in the fridge. Cook the pie as in step 8 after brushing it with beaten egg. Or freeze the uncooked pie in its tin, wrapped in clingfilm and foil, for up to 1 month. Cook from frozen, adding 20 minutes to the oven time.
What's the perfect wine match?
Our friends at Majestic Wine recommend Alain Grignon Carignan Vieilles VignesPGI Pays de l’Hérault. Carignan isn’t the best known grape. However, this inky red, full of briar fruit and wood spice, will accentuate the savoury meats and sweet leeks in this winter pie.
Use promo code DELICIOUS to get £10 off your order when you spend £40 or more.£7.99 | Buy Now See all Southern French Red
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