Chicken Ham and Leek Pie

Ingredients

• 450 mlChicken broth
• 540 gChicken breast
• 275 gButter
• 200 gLeek
• 6 gGarlic
• 400 gFlour
• 200 mlMilk
• 45 mlWhite wine
• 150 mlCream
• 150 gHam
• 2 gSalt
• 0.5 gPepper
• 100 gEgg
• 15 mlWater

Instructions

1. 1

   Cook the chicken

   • Heat the chicken stock in a lidded saucepan.
   • Add the chicken breasts and bring to a low simmer. Cover and cook for 10 minutes until cooked through.
   • Remove the chicken with tongs to a plate. Pour the cooking liquid into a jug and reserve.
2. 2

   Make the filling

   • Melt 25 g butter in a large pan over low heat.
   • Add the leeks and gently fry for 2 minutes until just soft.
   • Add garlic and cook for another minute.
   • Add the remaining butter (50 g) and stir in the flour (50 g). Cook for 30 seconds.
   • Gradually pour in the milk, then 250 ml reserved stock and the white wine, stirring until the sauce is smooth and slightly thickened.
   • Season with salt and pepper, remove from heat and stir in the cream. Cover with cling film on the surface and let cool.
3. 3

   Make pastry and line dish

   • Preheat oven to 200 °C. Heat a baking tray in the oven.
   • Pulse flour (350 g) and cold butter (200 g) until the mixture resembles fine breadcrumbs.
   • With the motor running add the beaten egg (50 g) and 1 tbsp cold water (15 ml) until dough forms. Reserve 250 g dough for the lid.
   • Roll out remaining pastry and line the pie dish, leaving an overhang.
4. 4

   Assemble and bake

   • Cut cooked chicken into 3 cm pieces and mix with ham and cooled sauce.
   • Fill the pie case, brush rim with beaten egg, top with rolled lid and seal edges.
   • Make a small hole in the centre, glaze with beaten egg and bake 35–40 minutes until golden and piping hot.