Name: Chicken, ham, leek & roast potato pie
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: Serves 4 with leftovers
Cuisine: British
Ingredients: 2 tbsp olive oil; 400g chicken breast cut into small chunks; 140g thick-sliced ham roughly chopped; roughly leftover roast potato large ones halved; 2 leeks trimmed and sliced; 1 heaped tbsp plain flour plus extra for dusting; 200ml white wine; 400ml chicken stock; 3 heaped tbsp crème fraîche; 375g shortcrust pastry sheet (use fresh if you're freezing the pie); beaten egg to glaze

Chicken, ham, leek & roast potato pie

This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience

1 hr 40 min total 20 min prep 1 hr 20 min cook Serves 4 with leftovers 956 cal

Instructions

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1 Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
2 Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
3 Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
4 Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn’t sealed up). Cook for 30-40 mins, until golden and hot through.