These savoury chicken and ham pies are a great family meal that can be enjoyed for lunch or dinner.


  • For the pies

  • 25g (1oz) butter

  • 2 small/medium leeks, thinly sliced

  • 1 teaspoon thyme leaves

  • 100ml (4floz) sherry or white wine

  • 200ml (7floz) double cream

  • 1 large ready-roasted chicken

  • 200g (7oz) ham, cut into bite-sized chunks

  • 2 teaspoons Dijon mustard

  • 100ml (4floz) chicken stock

  • sea salt and freshly ground black pepper

  • 1 egg yolk mixed with 1 tablespoon milk, to glaze

  • 375g (13oz) ready-rolled puff pastry

  • For the root veg mash

  • 1.2kg (2lb 10oz) mixed root vegetables, such as parsnip, swede, sweet potato, potatoes and carrot

  • 50g (2oz) butter

  • salt and pepper

  • 1-2 tsp wholegrain mustard


  • For the pies:

  • 1.

    Preheat the oven to 200ÂșC /gas mark 6.

  • 2.

    Melt the butter in a large saucepan and gently cook the leek and thyme leaves until the leek has softened.Increase the heat, pour in the sherry and cream and bubble for a couple of minutes to thicken a little.

  • 3.

    Take the chicken meat off the bone and tear into chunks or strips.

  • 4.

    Add to the pan with the ham, mustard and chicken stock and season with salt and pepper.

  • 5.

    Bring to a simmer and cook for a few minutes until the sauce has thickened slightly.

  • 6.

    Spoon into one large or four individual pie dishes.

  • 7.

    Brush the rim of each dish with the egg wash, cut the pastry into four (or leave whole if you are doing one larrge pie) and sit on top.

  • 8.

    Press the edges down well to seal and trim off any excess pastry.

  • 9.

    Cut a small slit in the top to let any steam escape and brush with the egg wash.

  • 10.

    Bake for 15 minutes until the tops are golden and the sauce begins to ooze out of the dishes.

  • For the root veg mash:

  • 1.

    Peel and chop the vegetables to roughly the same size chunks.

  • 2.

    Place in a pan of salted water and bring to the boil.

  • 3.

    Cook the vegetables until they are tender (about 20 minutes) and then drain well.

  • 4.

    Return to the pan and allow the steam to evaporate for a minute before mashing with the butter, seasoning and mustard.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1607kj
  • Fat Total 110g
  • Saturated Fat 42g
  • Protein 64g
  • Carbohydrate 85g
  • Sugar 18g
  • Sodium 1978mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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