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Rough Puff Chicken and Ham Pie
A comforting classic pie with a crisp, buttery rough-puff topping and a creamy chicken and ham filling. Made with leftover roast chicken and gently softened leeks, it’s rich without being heavy and a perfect make-ahead supper.
A comforting classic pie with a crisp, buttery rough-puff topping and a creamy chicken and ham filling. Made with leftover roast chicken and gently softened leeks, it’s rich without being heavy and a perfect make-ahead supper.
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Cooking time1 hour 30 minutes![]()
Preparation time30 minutes![difficulty]()
Difficultymedium![]()
6 portions
- 20g FLORA Block
- 1 medium leek, finely sliced
- 3 tbsp plain flour
- 400ml reduced salt chicken stock
- 700g left-over roast chicken breast, roughly chopped
- 100g ham (unsmoked), roughly chopped
- 1 tbsp dried tarragon
- Zest of 1 lemon
- 1 tsp mustard (any)
- 100ml FLORA Thickened Cream
- 1 small egg, beaten
For the pastry
- 160g plain white flour
- 160g FLORA Block, cut into 1cm cubes
- To make the pastry, sift the flour into a large bowl and add FLORA Block and 60ml cold water. Mix with a palette knife until the dough starts coming together. Be careful not to overwork the mixture, you still want visible streaks of butter. Wrap and chill for 30 minutes.
- Turn the dough onto a lightly floured surface and roll into a rectangle roughly 25 x 21cm. Fold the dough into thirds. Turn the dough 90 degrees and repeat the process. Wrap the dough again and chill for at least 30 minutes or until ready to use.
- To make the filling, in a large pan over a medium high heat melt the FLORA Block and fry the leeks until soft but not coloured. Stir in the plain flour and allow to cook for 2 minutes and then gradually pour and stir in the chicken stock and simmer until it thickens (2-3 minutes).
- Add the chicken, ham, tarragon, zest, mustard and FLORA Cream to the pan and mix until combined. Spoon into a medium pie dish and allow to cool completely.
- Preheat the oven to 200C/220C fan.
- Lightly flour the surface again and roll the pastry out to a little larger than the size of your pie dish. Brush the dish rim with a little beaten egg, then lay pastry over the top. Trim the edges with a sharp knife and crimp the edges to seal with fingers or a fork. Decorate the top with any offcuts if you like. Brush the top of the pie with the remaining egg. Place the pie on a baking tray and bake for 35-40 minutes until golden and crisp. Serve with greens and creamy mashed potato.
