Spanish Chicken and Leek Pie With Serrano Ham
A comforting chicken pie with a Spanish twist, this Spanish Chicken and Leek Pie With Serrano Ham is about to become a firm favorite this Fall. With golden, flaky puff pastry giving way to a rich, creamy filling packed with juicy chicken thighs, sweet, buttery leeks, smoky bacon and savory Serrano ham.
A generous splash of dry white wine, a spoonful of Dijon mustard and a dusting of smoked paprika bring everything together in a velvety sauce with just the right balance of richness, gentle smokiness and savory depth. Sweet peas add little bursts of freshness, while the crisp, golden pastry provides the perfect contrast to the tender, creamy filling beneath.
Best of all, the filling comes together in one pan before being topped with ready-made puff pastry and baked until beautifully golden. It’s an inviting, hearty dinner for cooler evenings, Sunday suppers or whenever you’re craving a little Spanish-inspired comfort food.
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Serving:
4-6 as a Main
Ready in:
1 hour, 30 minutes
Skill level:
Moderate
Serve with:
Fresh bread
Watch step-by-step recipe video
🎥 Prefer to watch? Check out the Spanish chicken and leek pie Step-by-step video recipe guide here, or click on the thumbnail below to watch the video on our YouTube Channel.
Why This Recipe Works
- Juicy, tender chicken: Boneless chicken thighs stay succulent as they simmer in the creamy sauce and finish cooking beneath the pastry.
- Layers of Spanish-inspired flavor: Serrano ham, smoky paprika and garlic create a savory base, while white wine and Dijon mustard add depth and a gentle tang.
- Sweet leeks balance the richness: Slowly softened leeks and onions bring a mild sweetness that complements the salty ham and creamy sauce.
- A crisp, golden topping: Ready-made puff pastry makes this pie easy to assemble, with a beautifully flaky crust that contrasts with the velvety filling.
- A practical one-pan dinner: Prepare the filling in an oven-safe skillet, add the pastry and bake. There’s less washing up and plenty of flavor in every bite.
How to Make Spanish-Style Chicken and Leek Pie with Serrano Ham
- Prep time: 5 minutes
- Cook time: 1 hour, 5 minutes
- Resting time: 20 minutes
- Total time: 1 hour, 30 minutes
Ingredients
For the Pie Filling:
- 3 Tbsp extra virgin olive oil
- 750g/ 1.5lb chicken thighs , skinless, boneless, cut into 1.8 cm / 3/4″ bite size pieces
- 50g/ 1.75oz Serrano ham (cut into small cubes or buy finely sliced)
- 100g / 3oz bacon or pancetta, diced into 1cm / half inch squares
- 2 leeks, cut into thin rounds
- 1 onion, finely diced
- 2 garlic cloves, finely minced
- 1 cup frozen peas
- 200ml/ 6.75fl oz dry white wine
- 2 tsp Dijon mustard
- 1 tsp La Dalia Spanish sweet smoked paprika
- 1 tsp Dried thyme
- 1 bay leaf
- 1 cup Chicken low sodium broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour (optional for thickening sauce)
- Salt and pepper to taste
Pie Crust:
- Puff pastry sheet, ideally a single sheet large enough to cover a large baking dish, (approx. 360g / 12 oz)
- 1 egg, lightly whisked
Equipment
Instructions
NOTE: Use a large 30cm / 12 inch cast iron pan for this recipe.
Step 1 – Brown the chicken and bacon
- In a large pan, heat the olive oil over medium high heat
- Add the diced chicken and bacon and cook for 8 minutes or until golden, stirring frequently.
Step 2 – Deglaze the Pan
- Pour the wine in to deglaze the pan.
- Give the bottom of the pan a scrape to bring up extra flavor and cook the wine until it has mostly evaporated, around 2-3 minutes.
Step 3 – Cook the Leeks and vegetables
- Reduce heat to medium, add the onion and sauté for 5 minutes.
- Next, we add the leek and a splash of chicken stock and cook for 5 minutes or until the veg are soft.
- Add the garlic and cook for another minute or two, just until fragrant.
Step 4 – Build the Creamy Sauce
- Next, we build the sauce by adding the dijon mustard, smoked paprika, dried thyme, salt and pepper (to taste). Stir to combine, then add the rest of the chicken stock and stir again until all ingredients combine.
- Optional – Add some flour (one tablespoon sprinkled at a time) to thicken sauce to desired consistency.
- Keep the heat on medium and leave to simmer for 5-10 minutes (until the leeks soften).
- Add the cream and stir through, then add a bay leaf and gently push under the sauce. Add the peas and mix well, then simmer for 5 minutes.
Step 5 – Add the Chicken, Bacon, and Serrano Ham
- Return the chicken and bacon to the pan, along with the serrano ham and stir through. Simmer for another 5 minutes then remove from the heat.
- Leave the sauce to cool for 15 minutes, the sauce will thicken on standing.
Step 6 – Bake the pie
- Preheat the oven to 180°C / 350°F (fan-assisted oven)
- Roll out a puff pastry sheet and cover the cooled pan and trim the sides.
- (Optional) If there is any leftover pastry, add it to the sides for a thicker crust.
- Press a fork gently around the rim of the pastry, and pierce the interior 5 or 6 times evenly with the fork.
- Baste the pastry with a beaten egg.
- Bake on the middle shelf for 30-35 minutes or until the pastry becomes golden.
- Remove the pie from the oven and allow it to rest for 5 minutes before serving.
Expert Tips:
- Pan size – Use a large 30cm / 12 inch cast iron pan for this recipe. If you don’t have a large pan, cook the pie filling in a pot or large frying pan and then transfer it to an oven-safe dish for oven baking.
- Best chicken to use – Boneless chicken thighs work best as they remain juicy throughout the cooking process.
- Bacon – Use streaky bacon as the fat content is ideal for sautéing.
- Serrano ham – We use pre-sliced serrano Spanish ham. If buying serrano on the bone, cut it into small pieces to release maximum flavor.
- Wine – Can be substituted with non alcoholic white wine, or chicken stock/broth. Note that the alcohol content of the wine will burn off as the wine evaporates.
- Puff pastry sheets – Depending on where you buy your puff pastry, it may come in square or round sheets. If you need to join two sheets together to cover the pan, overlap sheets with the seam covered in egg, then use a spoon to press the joint together.
- Keep the sauce thick – The filling should be creamy but not runny. Simmer it until reduced, then add a little flour if needed, ensuring it is cooked through. Remember that the sauce will thicken further as it cools, but a watery filling can make the pastry soggy.
- Cool the filling before adding the pastry – Let the filling cool for around 15 minutes before covering it. A very hot filling can soften the pastry before it has a chance to puff up in the oven.
- Give the pastry room to puff – Use chilled puff pastry, avoid over-stretching it when placing over the pan and pierce it evenly around the centre to release steam. Brush with beaten egg for a glossy, golden finish.
- Check the oven temperature – Bake at 180°C (350°F) for 30–35 minutes, or until the pastry is puffed and golden and the filling is piping hot. If the pastry browns too quickly, loosely cover it with foil.
- Rest before serving – Allow the pie to rest for five minutes after baking. This gives the sauce time to settle and makes serving easier.
- Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
Baking Tips for Crisp, Flaky Pastry
The pastry is an important part of this pie, so a few small details can make a noticeable difference.
-
- Double up the crust: If you have any spare pastry, add it the edges to give it an extra crusty finish.
- Use a hot oven: Puff pastry needs sufficient heat to create steam quickly and produce good lift. Make sure the oven is fully preheated before the tart goes in.
- Keep an eye on the pastry: Puff pastry tends to go from perfrectly golden to brown in a matter of minutes, so keep an eye on your puff pastry while it is in the oven for the last 5-10 minutes of cooking.
Storage and Make-ahead
Refrigerating leftovers – Allow the pie to cool, then refrigerate in an airtight container within two hours of cooking. Store for up to three days and reheat until piping hot throughout. The pastry will soften during storage.
Making it ahead – Prepare the filling up to three days in advance and refrigerate it in a sealed container. When ready to serve, reheat the filling until hot, transfer it to an oven-safe dish if needed, allow it to cool for 15 minutes (as in step 5 above), then top with chilled puff pastry and bake until golden and piping hot.
Freezing the filling – Prepare the chicken filling, cool it and freeze in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating, cooling, then topping with fresh puff pastry and baking.
Can you freeze the assembled pie? You can, although the pastry texture will be less reliable after thawing. For the best flaky finish, freezing the filling separately and adding fresh pastry before baking is the best option if you want a crispy finish.
Serving suggestions
This pie is a full meal in itself, and I usually eat it alone. But, you can also serve some green beans, mashed potato, or fresh bread on the side, especially if there’s plenty of sauce to mop up.
Best Chicken to Use for Chicken Pie
Boneless, skinless chicken thighs are the best choice for this recipe. They have a little more fat than chicken breast, which helps them remain tender and juicy while simmering in the creamy sauce and baking beneath the pastry.
Cut the chicken into evenly sized, approximately 1.8 cm (¾-inch) pieces so they cook consistently and are easy to scoop into each serving.
Can you use chicken breast instead? Absolutely. Chicken breast is leaner and has a milder flavor, but it can dry out if overcooked. Brown it briefly, avoid prolonged simmering and ensure it reaches an internal temperature of 74°C (165°F).
Can you use leftover roast chicken? Yes. Skip the initial chicken-browning step and stir shredded or diced cooked chicken into the finished sauce just long enough to heat through. This is a great way to use up leftover roast chicken.
Nutrition Facts Per Serving
Estimated values · 1 of 6 servings · Based on a 2,000-calorie daily diet
|
Nutrient |
Amount per serving |
% Daily Value |
|
Calories |
720 kcal |
— |
|
Total fat |
43 g |
55% |
|
Saturated fat |
17 g |
85% |
|
Cholesterol |
150 mg |
50% |
|
Sodium |
850 mg |
37% |
|
Total carbohydrates |
36 g |
13% |
|
Dietary fibre |
3 g |
11% |
|
Total sugars |
5 g |
— |
|
Protein |
39 g |
78% |
The percentages use current US FDA Daily Values: total fat 78 g, saturated fat 20 g, cholesterol 300 mg, sodium 2,300 mg, carbohydrates 275 g, fibre 28 g and protein 50 g.
Spanish Chicken and Leek Pie With Serrano Ham
Equipment
- 12 inch cast iron skillet
- Premium Ceramic Garlic Grater
- Wooden cutting board
- Chef knife
- Cooking Tongs
Ingredients
For the Pie Filling:
- 3 Tbsp extra virgin olive oil
- 750 g/ 1.5lb chicken thighs skinless, boneless, cut into 1.8 cm / 3/4" bite size pieces
- 50 g/ 1.75oz Serrano ham cut into small cubes or buy finely sliced
- 100 g / 3oz bacon or pancetta diced into 1cm / half inch squares
- 2 leeks cut into thin rounds
- 1 onion finely diced
- 2 garlic cloves finely minced
- 1 cup frozen peas
- 200 ml/ 6.75fl oz dry white wine
- 2 tsp Dijon mustard
- 1 tsp La Dalia Spanish sweet smoked paprika
- 1 tsp Dried thyme
- 1 bay leaf
- 1 cup Chicken low sodium broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour optional for thickening sauce
- Salt and pepper to taste
Pie Crust:
- Puff pastry sheet ideally a single sheet large enough to cover a large baking dish, (approx. 360g / 12 oz)
- 1 egg lightly whisked
Instructions
Step 1 - Brown the chicken and bacon
- In a large pan, heat the olive oil over medium high heat3 Tbsp extra virgin olive oil
- Add the diced chicken and bacon and cook for 8 minutes or until golden, stirring frequently.750 g/ 1.5lb chicken thighs, 100 g / 3oz bacon or pancetta
Step 2 - Deglaze the Pan
- Pour the wine in to deglaze the pan.200 ml/ 6.75fl oz dry white wine
- Give the bottom of the pan a scrape to bring up extra flavor and cook the wine until it has mostly evaporated, around 2-3 minutes.
Step 3 - Cook the Leeks and vegetables
- Reduce heat to medium, add the onion and sauté for 5 minutes.1 onion
- Next, we add the leek and a splash of chicken stock and cook for 5 minutes or until the veg are soft.2 leeks, 1 cup Chicken low sodium broth
- Add the garlic and cook for another minute or two, just until fragrant.2 garlic cloves
Step 4 - Build the Creamy Sauce
- Next, we build the sauce by adding the dijon mustard, smoked paprika, dried thyme, salt and pepper (to taste). Stir to combine, then add the rest of the chicken stock and stir again until all ingredients combine.2 tsp Dijon mustard, 1 tsp La Dalia Spanish sweet smoked paprika, 1 tsp Dried thyme, Salt and pepper to taste
- Optional - Add some flour (one tablespoon sprinkled at a time) to thicken sauce to desired consistency.1/4 cup all-purpose flour
- Keep the heat on medium and leave to simmer for 5-10 minutes (until the leeks soften).
- Add the cream and stir through, then add a bay leaf and gently push under the sauce. Add the peas and mix well, then simmer for 5 minutes.1 bay leaf, 1 cup heavy cream, 1 cup frozen peas
Step 5 - Add the Chicken, Bacon, and Serrano Ham
- Return the chicken and bacon to the pan, along with the serrano ham and stir through. Simmer for another 5 minutes then remove from the heat.50 g/ 1.75oz Serrano ham
- Leave the sauce to cool for 15 minutes, the sauce will thicken on standing.
Step 6 - Bake the pie
- Preheat the oven to 180°C / 350°F (fan-assisted oven)
- Roll out a puff pastry sheet and cover the cooled pan and trim the sides.Puff pastry sheet
- (Optional) If there is any leftover pastry, add it to the sides for a thicker crust.
- Press a fork gently around the rim of the pastry, and pierce the interior 5 or 6 times evenly with the fork.
- Baste the pastry with a beaten egg.1 egg
- Bake on the middle shelf for 30-35 minutes or until the pastry becomes golden.
- Remove the pie from the oven and allow it to rest for 5 minutes before serving.
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FAQS
1. Can I make chicken and leek pie with puff pastry?
Yes! Ready-made puff pastry is perfect for chicken and leek pie. It creates a light, flaky, golden crust with minimal preparation. For the best results, use chilled pastry and allow the filling to cool for around 15 minutes before covering the pie.
2. What is the best chicken to use for chicken pie?
Boneless, skinless chicken thighs are ideal because they remain juicy and tender in the creamy sauce. Chicken breast also works, but take care not to overcook it. Leftover roast chicken is another convenient option; simply stir it into the sauce until heated through.
3. Can I make this chicken pie without Serrano ham?
Absolutely. You can substitute Serrano ham with prosciutto, diced cooked ham or additional bacon or pancetta. If you’re after a milder flavor, use cooked ham.
4. Can I use milk instead of cream in chicken pie?
Yes, but the sauce will be less rich and creamy. Use whole milk and add some flour to help thicken the filling. Simmer gently until the sauce coats the chicken and vegetables, taking care not to make it too thin before adding the pastry.
6. Can I make Spanish-style chicken and leek pie ahead of time?
Yes. Prepare the creamy chicken filling up to three days ahead and store it in a covered container in the refrigerator. When ready to bake, reheat the filling thoroughly, allow it to cool enough to handle safely (around 15 minutes), cover with fresh chilled puff pastry and bake until golden and piping hot.
7. Can I freeze chicken and leek pie?
For the best pastry texture, freeze the cooked filling separately for up to three months. Thaw it overnight in the refrigerator, reheat thoroughly, cool sufficiently before topping with fresh puff pastry, and bake until the pastry is golden and the filling is piping hot. You can freeze the assembled pie, too, but the pastry will lose some of its crispness.
8. How long does chicken and leek pie keep in the fridge?
Store leftover pie in an airtight container in the refrigerator for up to three days. Refrigerate it within two hours of cooking and reheat until piping hot throughout. The pastry may soften as it sits, but the creamy filling should remain delicious.
9. What should I serve with Spanish chicken and leek pie?
This hearty pie is loaded with a balanced variety of ingredients, so you don’t have to serve it with anything. But, you may want to serve it with steamed greens for a lighter meal, roasted vegetables, your favorite potatoes, or crusty bread is also excellent for mopping up the creamy smoked paprika sauce.
10. What gives this chicken pie its Spanish flavor?
Serrano ham and Spanish smoked paprika give this pie its distinctive Spanish-inspired character. Garlic, sweet leeks, thyme and dry white wine are also Spanish pantry staples, while the creamy sauce and golden puff pastry bring everything together in a comforting one-pot meal.
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