Chicken Ham and Leek Pie

Directions

• Heat the chicken stock in a lidded saucepan and add the chicken breasts; bring to a low simmer, cover and cook 10 minutes then remove the chicken and reserve 250 ml of the cooking liquid.
• Melt 25 g of the butter in a large heavy-based saucepan over low heat, add the sliced leeks and fry gently 2 minutes then add minced garlic and cook 1 minute.
• Add the remaining butter, stir in 50 g flour as soon as butter melts and cook 30 seconds, stirring constantly.
• Gradually pour in the milk, stirring, then add 250 ml of the reserved stock and 3 tbsp white wine, stirring until sauce is smooth and slightly thickened; simmer 3 minutes.
• Season to taste with sea salt and pepper, remove from heat and stir in 150 ml double cream; cover surface and cool.
• Preheat oven to 200 C and heat a baking tray in the oven.
• For pastry, combine 350 g flour and 200 g butter until mixture resembles fine breadcrumbs, then add beaten egg and 1 tbsp cold water and blend to form a dough; reserve 250 g pastry for the lid.
• Roll out remaining pastry to about 5 mm thickness and line a pie dish, leaving overhang.
• Cut cooked chicken into ~3 cm pieces and stir into the cooled sauce with 150 g ham and any cooked leeks, then pour filling into the lined pie dish.
• Brush rim with beaten egg, roll out reserved pastry and cover pie, sealing and trimming edges; make a small hole in the centre and glaze with beaten egg.
• Bake on the preheated tray in the centre of the oven 35-40 minutes until golden brown and piping hot.