Chicken Ham and Leek Pie

Ingredients

• 450ml Chicken Stock
• 3 Chicken Breast
• 75g Butter
• 2 sliced Leek
• 2 cloves minced Garlic
• 50g Plain Flour
• 200ml Milk
• 3 tbs White Wine
• 150ml Double Cream
• 150g Ham
• spinkling Sea Salt
• pinch Pepper
• 1 Free-range Egg, Beaten
• 1 tbls Cold Water

Instructions

1. Heat the chicken stock in a lidded saucepan until just below boiling. Add the chicken breasts, cover, and cook gently for about 10 minutes until tender. Remove the chicken with tongs and set aside. Pour the cooking liquid into a jug and reserve.
2. Melt half of the butter in a large heavy-based saucepan over low heat. Add the sliced leeks and cook for 2 minutes until softened, stirring occasionally. Add the garlic and cook for about 1 minute until fragrant. Add the remaining butter, then stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
3. Gradually add the milk, a little at a time, stirring well after each addition to keep the sauce smooth. Stir in about 250 ml of the reserved stock and the white wine, if using. Bring to a gentle simmer and cook for 3 minutes until slightly thickened.
4. Season with salt and freshly ground black pepper. Remove from the heat and stir in the double cream. Transfer the sauce to a large bowl and cover the surface directly with cling film to prevent a skin forming. Leave to cool completely.
5. Preheat the oven to 200°C (400°F / Gas 6). Place an empty baking tray in the oven to heat up.
6. To make the pastry, place the flour and cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and cold water until the dough comes together. Set aside 250 g of pastry for the lid.
7. Roll out the remaining pastry on a lightly floured surface to about 5 mm thick and large enough to overhang the pie dish by about 4 cm. Line the dish with the pastry, pressing it firmly into the base and sides and leaving the excess overhanging.
8. Cut the chicken into roughly 3 cm pieces and stir it into the cooled sauce along with the ham and leeks. Spoon the filling into the pastry-lined dish. Brush the rim with beaten egg. Roll out the reserved pastry and place it over the filling, sealing the edges and trimming away the excess.
9. Cut a small steam hole in the centre of the pie and brush the top with beaten egg. Place the pie on the hot baking tray and bake for 35–40 minutes, until the pastry is golden brown and the filling is piping hot.

instructions_source: editorial-classic