Dinner

Chicken, Ham and Leek Pie

Name: Chicken, Ham and Leek Pie
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Cuisine: British
Ingredients: 450ml Chicken stock; 3 Chicken breast; 75g Butter; 2 sliced Leek, sliced; 2 cloves minced Garlic, minced; 50g Plain flour; 200ml Milk; 3 tbs White wine; 150ml Double cream; 150g Ham; Sea salt, spinkling; Pepper, pinch; 350g Plain flour; 200g Butter; 1 Free-range egg, beaten; 1 tbls Water, cold; 1 Free-range egg, beaten

A hearty British pie filled with poached chicken, ham and leeks in a creamy sauce, enclosed in crisp homemade pastry.

1 hr 45 min
850 kcal
British

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

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