Chicken Ham and Leek Pie
Chicken
Chicken
6 servings
892 cal/serving
Instructions
1
Step 1
Heat the chicken stock, add the chicken breasts and simmer for 10 minutes, then remove the chicken and reserve the cooking liquid
Chicken StockChicken Breast
2
Step 2
Melt butter in a large saucepan and fry the sliced leeks until just softened
ButterLeek
3
Step 3
Add the minced garlic and cook for 1 minute
Garlic
4
Step 4
Add the remaining butter, stir in the plain flour and cook for 30 seconds
ButterPlain Flour
5
Step 5
Gradually add the milk, reserved stock and white wine, stirring until smooth, then simmer for 3 minutes
MilkChicken StockWhite Wine
6
Step 6
Season with salt and pepper, stir in the double cream, pour into a bowl and cover to cool
Sea SaltPepperDouble Cream
7
Step 7
Preheat the oven to 400°F and place a baking tray inside to heat.
8
Step 8
Make the pastry by combining plain flour and butter in a food processor and blend to fine breadcrumbs
Plain FlourButter
9
Step 9
With the motor running add the beaten egg and cold water and blend until the dough forms a ball
Free-range Egg, BeatenCold Water
10
Step 10
Portion off 250g of the pastry for the lid
11
Step 11
Roll out the remaining pastry and line the pie dish with an overhang
12
Step 12
Cut the cooked chicken breasts into 3cm pieces
Chicken Breast
13
Step 13
Stir the chicken and ham into the cooled sauce
Chicken BreastHam
14
Step 14
Pour the chicken filling into the lined pie dish
15
Step 15
Brush the rim of the dish with beaten egg
Free-range Egg, Beaten
16
Step 16
Roll out the reserved pastry for the lid
17
Step 17
Cover the pie with the pastry lid, press the edges to seal and trim excess
18
Step 18
Make a small hole in the centre and glaze the top of the pie with beaten egg
Free-range Egg, Beaten
19
Step 19
Bake the pie on the preheated tray in the centre of the oven for 35-40 minutes until golden and piping hot