Handcrafted Chicken, Ham & Sweet Leek Pie

Wrapped in our bakery-fresh, all-butter golden puff pastry.

Tender cuts of British farm-assured chicken breast and succulent, slow-cured ham hock, folded into a silky, velvety cream sauce with butter-braised sweet leeks and fresh herbs. Encased entirely in delicate, crisp puff pastry that bakes to a deep, flaky bronze, this is butcher-shop comfort food elevated to its finest.

Generously filled, rich in savoury depth, and prepared fresh by hand in our shop every week.

Baking to Perfection

• Oven Temp: Preheat your oven to 200°C / 180°C Fan / Gas Mark 6.

• Glaze: Brush the pastry lid lightly with beaten egg or whole milk for a mirror-like golden sheen.

• Bake: Place on a preheated baking sheet on the middle shelf for 35–40 minutes until the pastry has puffed dramatically and the filling is piping hot throughout.

• Rest: Let it sit for 5 minutes before cutting to allow the velvety sauce to settle into the pastry layers.

Inspiration for the Table

• The Sunday Comfort Classic: Serve alongside buttery Maris Piper mash, buttered tenderstem broccoli, and sweet roasted Chantenay carrots. Ladle over a light roast chicken gravy with a spoonful of wholegrain mustard whisked in.

• Pub-Style Chips & Peas: Keep it rustic with twice-cooked chunky chips, marrowfat mushy peas with fresh mint, and pickled shallots to cut through the rich, creamy ham filling.

• Autumn Garden Salad: For a lighter supper, slice hot and pair with a sharp, peppery salad of watercress, thinly sliced British apples, toasted walnuts, and a cider vinaigrette.