British Pie Week - Yum

Whether it’s sweet or savoury, pork, pumpkin, or everyday winner apple, there is nothing we love more at Keelham than a proper pie.

For British Pie Week we’ve thought of all pie possibilities. Want to treat a loved one to one of our award-winning handmade pork pies? Why not take it to the next level and order one of Keelham’s personalised pork pies, freshly made at the deli with a personal message of your choice.

If you fancy having a go at making your own pie, our deli team are on hand to help you pick out a delicious sweet or savoury filling. And if you want to cheat a little bit, we’ve got some ready-roll pastry too – we won’t tell anyone!

Pie without mash would be like fish without chips or rhubarb without custard, so of course we’ve got that covered too. For mash-making, try our Maris Piper potatoes, which arrive fresh into the shop every day from the market or pick up some ready-made to pop in the microwave for an even easier meal.

Every day we have a pie on the menu in Keelham Kitchen, because they’re so popular with our customers.  We thought we’d share with you a delicious recipe for one of our most-loved pie dishes - chicken, ham and leek pie - so you can give it a try at home.

Chicken ham and leek pie with puff pastry crust


400g skinless, boneless chicken breast

100g cooked ham, diced

180-200g small leeks, washed and sliced into small chunks

300ml milk

50g salted butter

2 TBSP plain flour

1 TSP Dijon mustard

150ml single cream

2 TBSP chopped tarragon

350g puff pastry

1 large egg, beaten


  • Cut chicken breast into medium sized chunks
  • Put the chicken in a pan over medium heat and brown all sides of chicken
  • Add the leeks and ham and cook until the leeks are just tender
  • Transfer the chicken, ham and leeks into a bowl
  • In the same pan that the chicken was cooked, melt the butter
  • Sprinkle over the flour and stir for a few minutes until flour is cooked through
  • Gradually add the milk, stirring until the sauce thickens
  • Add the mustard and cream and stir
  • Return the chicken, ham and leeks to the pan, add the tarragon and mix well
  • Place the filling into a pie dish then roll out the pastry to cover the top
  • Brush the top of pastry with egg and cut a vent in the middle of the pastry to release steam while cooking
  • Bake at 190C/fan 170C/gas 5 for 25-30 minutes until pastry is golden

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