Chicken Ham and Leek Pie

Instructions

1. 1

   Simmer Chicken in Stock

   16 min

   In a lidded saucepan, pour in 450ml chicken stock and add 3 chicken breasts. Bring the mixture to a gentle simmer over medium heat, then cover the saucepan and let it cook for about 10 minutes. Once the chicken is cooked through and tender, remove it from the stock and set aside, reserving the stock for later use.

2. 2

   Sauté Leeks and Garlic

   5 min

   In a large heavy saucepan, melt 75g butter over low heat until fully melted and bubbling slightly. Add 2 sliced leeks to the pan and sauté them for approximately 2 minutes until they become tender and translucent. Next, stir in 2 minced garlic cloves and continue cooking for an additional minute, allowing the garlic to become fragrant without browning.

3. 3

   Make a Roux

   3 min

   Once the leeks and garlic are softened, add the remaining butter to the pan. After it has melted completely, sprinkle in 50g plain flour, stirring continuously for about 30 seconds. This will create a roux, which serves as the thickening base for your sauce.

4. 4

   Add Milk and Stock

   5 min

   Gradually whisk in 200ml milk and 250ml reserved stock from the chicken, along with 3 tablespoons white wine if desired. Allow the mixture to simmer gently for approximately 3 minutes, stirring frequently until the sauce thickens to a creamy consistency.

5. 5

   Season and Cool the Sauce

   5 min

   After the sauce has thickened, season it with sea salt and black pepper according to your taste preference. Remove the saucepan from heat and mix in 150ml double cream for added richness. Transfer the sauce to a bowl and cover it with cling film to avoid a skin forming, allowing it to cool while you prepare the pastry.

6. 6

   Preheat Oven and Baking Tray

   2 min

   Set your oven to preheat at 200°C (400°F) to ensure it's ready for baking. Additionally, place a baking tray inside the oven to heat up, which will help achieve a crispy base for your pie.

7. 7

   Prepare the Pastry Dough

   5 min

   In a food processor, combine 350g plain flour with 200g butter, pulsing until the mixture resembles coarse breadcrumbs. Add 1 beaten egg and 1 tablespoon cold water, mixing until the dough starts to come together in a ball. Set aside 250g of this dough for the pie lid later.

8. 8

   Roll Out the Base Pastry

   7 min

   On a floured surface, roll out the remaining pastry dough until it reaches about 5mm in thickness and is large enough to fit your pie dish. Carefully place the rolled-out pastry into the dish, pressing it gently into the sides, and trim away any excess dough hanging over the edges.

9. 9

   Combine Filling Ingredients

   5 min

   Cut the cooled cooked chicken into bite-sized pieces and mix it together with 150g ham and the cooled creamy sauce. Pour this delicious filling into the prepared pie crust, ensuring an even distribution for optimal flavor in every bite.

10. 10

    Seal the Pie with Pastry Lid

    5 min

    Using a brush, lightly coat the edges of the pie base with beaten egg to help the pastry lid adhere. Roll out the reserved pastry for the lid and cover the pie, pressing the edges together firmly to seal. Trim any excess pastry from the edges for a neat finish.

11. 11

    Vent and Bake the Pie

    64 min

    Using a sharp knife, cut a small vent in the center of the pie to allow steam to escape during baking. Glaze the top of the pie with the remaining beaten egg for a beautiful golden finish. Bake on the preheated tray for 35-40 minutes, or until the pastry is golden brown and the filling is bubbling and hot.