Chicken Ham and Leek Pie

Ingredients

• 450 mlchicken stock, for poaching the chicken; reserve as cooking liquor
• 3chicken breast
• 75 gbutter, divided: 25g for the leeks, 50g for the sauce
• 2leeks, sliced
• 2 clovegarlic, minced
• 50 gall-purpose flour, for the sauce roux
• 200 mlmilk
• 3 tbspwhite wine, optional
• 150 mlheavy cream
• 150 gham, cooked, roughly chopped
• sea salt, to taste
• black pepper, freshly ground
• 350 gall-purpose flour, for the pastry
• 200 gbutter, cold, for the pastry
• 1egg, beaten, for pastry
• 1 tbspcold water, for pastry
• 1egg, beaten, for glazing the pastry lid

Method

1. 1

   Heat the chicken stock in a lidded saucepan. Add the chicken breasts and bring to a low simmer. Cover and cook for 10 minutes. Remove the chicken and reserve the cooking liquor in a large jug.

2. 2

   Melt 25g of butter in a large heavy-based saucepan over low heat. Add the leeks and fry gently for 2 minutes, stirring, until just softened. Add the garlic and cook for 1 further minute.

3. 3

   Add the remaining filling butter and stir in the flour as soon as it has melted. Cook the roux for 30 seconds, stirring constantly.

4. 4

   Gradually add the milk a little at a time, stirring well between each addition. Then gradually add 250ml of the reserved stock and the wine (if using), stirring until the sauce is smooth and slightly thickened. Bring to a gentle simmer and cook for 3 minutes.

5. 5

   Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and press cling film onto the surface to prevent a skin forming. Set aside to cool.

6. 6

   Preheat the oven to 200°C/400°F/Gas 6. Place a baking tray in the oven to heat.

7. 7

   Make the pastry: put the 350g flour and 200g cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and 1 tablespoon cold water; blend until the dough forms a ball. Set aside 250g of pastry for the lid.

8. 8

   Roll out the remaining pastry on a lightly floured surface to about 5mm thick and 4cm larger than the pie dish. Lift it over a rolling pin and lower into the dish. Press firmly up the sides without air bubbles, leaving the excess overhanging the edges.

9. 9

   Cut the cooked chicken into 3cm pieces. Stir the chicken, ham, and leeks into the cooled sauce. Pour the filling into the pastry-lined dish. Brush the rim with beaten egg. Roll out the reserved 250g of pastry and lay it over the top as a lid. Press the edges together firmly to seal and trim any excess.

10. 10

    Make a small hole in the centre of the lid with a knife tip. Glaze the top with beaten egg. Bake on the preheated tray in the centre of the oven for 35–40 minutes, until golden-brown all over and the filling is piping hot.