chicken, prosciutto and leek puff pastry pie

Tonight, I made my other half and myself a creamy chicken pie. It’s a favourite of ours and we have it once every few weeks – you can’t beat weekend comfort food.

The recipe serves 6 so we also have plenty of leftovers!



1 x whole chicken, uncooked

2 x tablespoons of olive oil

1 x carrot, roughly chopped

2 x sticks of celery, roughly chopped

1 x brown onion, roughly chopped

1/2 a lemon

2 x bulbs of garlic, sliced in half horizontally

fresh flat leaf parsley

1 x dried bouquet garni, shop bought

2 x leeks, chopped

6 x slices of prosciutto ham (I bought mine as 1 x 84g packet), roughly torn

1 x small knob of butter

2 x shallots

2 x cloves of garlic

125ml white wine

300ml double cream

1 x handful of fresh thyme, finely chopped

1 x packet of shop-bought, ready rolled puff pastry

1 x egg, beaten

salt and pepper

Serves 6


  1. Drizzle 1 tablespoon of olive oil over chicken and season. Roast chicken according to packet guidance (I cooked mine at 190 degrees Celsius for 1hr 40mins.
  2. Once chicken is cooked thoroughly, leave aside to cool. Once cool enough to handle, use 2 forks to strips way  all meat and store in a separately bowl.
  3. Next – time to make stock. It’s always so much nicer when homemade.Add the leftover chicken bones to a large saucepan, and add the carrot, celery, brown onion, garlic bulbs, 1 handful of chopped parsley and the bouquet garni. Cover all ingredients with boiling water, and simmer on a medium heat for 1 and 1/2 hours.
  4. Allow stock to cool slightly, then sieve. Set aside to cool fully.
  5. Heat a wide set saucepan and add 1 tablespoon of olive oil and the prosciutto. Once the ham begins to crisp up, add the leeks and bring down to a low heat to allow them to sweat for 5-10 mins.
  6. Remove prosciutto and leek from the pan. Use the same pan for the sauce to carry the flavour – add a small knob of butter, shallots and garlic to a low heat. Once softened, increase to a high heat and add the white wine. Over the higher temperature, the white wine should reduce down to a thicker and glossier consistency.
  7. Add cooled stock to the wine mixture gradually to allow it to reduce down also.
  8. Once stock and wine have reduced, bring heat down to a lower temperature and add double cream and a handful each of finely chopped fresh parsley and thyme. Season well.
  9. Combine creamy sauce with the shredded chicken, prosciutto ham and leek mixture, and add to the pie dish. Leave to cool down fully.
  10. Pre-heat oven to 190 degrees Celsius.
  11. Once pie filling has cooled, top with the shop bought puff pastry. Shop bought is much easier! Brush the beaten egg across the top as this will give your pie a glossy finish. You can also use leftover pieces of pastry to create shapes and decorate the top of your pie.
  12. Pop into the hot oven for approx 30-35 mins.
  13. Ta-dah! Creamy chicken pie. Serve with your choice of side – I opted for creamy mash and buttery peas.

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