Chicken Ham and Leek Pie
Ingredients
Method
- 1
Heat the chicken stock in a lidded saucepan.
- 2
Add the chicken breast and bring to a low simmer.
- 3
Cover with a lid and cook for 10 minutes.
10:00 - 4
Remove the chicken breasts from the water with tongs and place on a plate.
- 5
Pour the cooking liquor into a large jug.
- 6
Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat.
- 7
Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened.
02:00 - 8
Add the garlic and cook for a further minute.
- 9
Add the remaining butter and stir in the flour as soon as the butter has melted.
- 10
Cook for 30 seconds, stirring constantly.
00:30 - 11
Slowly pour the milk into the pan, just a little at a time, stirring well between each adding.
- 12
Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.
- 13
Bring to a gentle simmer and cook for 3 minutes.
03:00 - 14
Season the mixture, to taste, with salt and freshly ground black pepper.
- 15
Remove from the heat and stir in the cream.
- 16
Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming.
- 17
Set aside to cool.
- 18
Preheat the oven to 200C/400F/Gas 6.
- 19
Put a baking tray in the oven to heat.
- 20
For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs.
- 21
With the motor running, add the beaten egg and water and blend until the mixture forms a ball.
- 22
Portion off 250g/10oz of pastry for the lid.
- 23
Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish.
- 24
Lift the pastry over the rolling pin and place it gently into the pie dish.
- 25
Press the pastry firmly up the sides, making sure there are no air bubbles.
- 26
Leave the excess pastry overhanging the sides.
- 27
Cut the chicken breasts into 3cm/1¼in pieces.
- 28
Stir the chicken, ham and leeks into the cooled sauce.
- 29
Pour the chicken filling into the pie dish.
- 30
Brush the rim of the dish with beaten egg.
- 31
Roll out the reserved pastry for the lid.
- 32
Cover the pie with the pastry lid and press the edges together firmly to seal.
- 33
Trim any excess pastry.
- 34
Make a small hole in the centre of the pie with the tip of a knife.
- 35
Glaze the top of the pie with beaten egg.
- 36
Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.
40:00
Source: original recipe