Chicken Leek & Ham Pie with Chorizo


  • 1 medium onion, peeled and chopped finely
  • 2 cloves garlic chopped
  • 2 medium leeks, washed really well and finely chopped
  • 12 medium chicken thighs, bone in
  • 2 x 10g Gluten Free chicken stock cubes
  • 4 tbsp cornflour or arrowroot or any starch
  • 4 tbsp cold water
  • salt and freshly ground black pepper
  • 150g frozen peas
  • 150g cubed cooked ham/ cooking chorizo
  • 1 x 198g can sweetcorn, drained really well
  • 1 x recipe of Gluten Free pastry (see below)
  • 1 x beaten egg


  • Pre heat the oven to 200°C gas 6.
  • Place the onion, garlic, leeks, chicken and stock cubes into a saucepan.
  • Just cover with water and bring to the boil.
  • Turn the heat down and simmer for 20 minutes or until the chicken is cooked, but not falling off the bone.
  • Once cooked, remove the and from the stove and lift out the chicken thighs.
  • Place the pan back on the stove and re boil, cook for 5 minutes to thicken the stock.
  • Meanwhile remove the skin from the chicken and discard, then pull the meat away from the bone.
  • When all the thighs are done, roughly chop.
  • Place the chicken back into the reduced stock and mix well off the heat.
  • There should be enough sauce to cover the meat well but not too sloppy.
  • Place back on the stove and heat.
  • Mix the cold water and starch together well and gently pour into the simmering chicken veg mix.
  • It will pretty much thicken straight away. Don’t go mad there is nothing worse than a heavy gloopy consistency.
  • Add the peas, cooked ham and sweetcorn and season with salt and pepper, the mix should be nice and thick now.
  • Spoon into a 26cm x 19cm deep oval dish, if you can cool then chill all the better.
  • Roll out the paste, then cut roughly the shape you require. Cut and keep the trimmings.
  • Egg the top of the baking dish, then lay the trimmings around the edge and press gently. Then re egg.
  • Lay the oval of pastry carefully over, press down well and decorate the edge.
  • Egg well, then make 2-3 slits in the top of the pastry.
  • Bake for 35-40 minutes, cool for 10 minutes then cut and eat.


Recipe for Gluten Free Shortcrust Pastry 


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