Buttery pastry encases a delicious filling made with chicken, leek, ham and stilton cheese.


  • 50ml chicken stock

  • 100g butter

  • 200g plain white flour

  • 50ml water

  • 30g stilton cheese, cubed

  • 50ml double cream

  • 200g chicken thigh, bone removed and diced

  • 1 slice cooked ham, diced

  • 1 leek, sliced

  • Beaten egg to brush pastry


  • 1.

    Ombine the butter, flour and water in a food processor to make the pastry dough.  Rest for an hour.  Roll out the pastry on a floured work surface then cut into two discs (only one is needed for this recipe). Place on a lined baking tray and brush the tops with the beaten egg. Cook in an oven at 200°C for 7 minutes until golden.

  • 2.

    In a pan, brown the chicken in olive oil for 3 minutes, then add the leeks and cook for a further minute.  Add the stock and the cream and cook for another minute.  Finally, add the ham and the cheese, take off the heat and stir through until the mixture becomes gooey. Put back on the heat if necessary.

  • 3.

    Place the cooked pie filling in a bowl and top with a cooked pastry disc.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 2285kj
  • Fat Total 147g
  • Saturated Fat 79g
  • Protein 69g
  • Carbohydrate 171g
  • Sugar 6g
  • Sodium 952mg

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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