Chicken Ham and Leek Pie

Chicken · British classic.

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
• 350g Plain Flour
• 200g Butter
• 1 Free-range Egg, Beaten
• 1 tbls Cold Water
• 1 Free-range Egg, Beaten

Method

1. Simmer — Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer.
2. Cover and cook — Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate.
3. Heat the pan — Pour the cooking liquor into a large jug. Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat.
4. Fry — Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened.
5. Add ingredients — Add the garlic and cook for a further minute.
6. Stir — Add the remaining butter and stir in the flour as soon as the butter has melted.
7. Stir — Cook for 30 seconds, stirring constantly. Slowly pour the milk into the pan, just a little at a time, stirring well between each adding.
8. Serve — Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.
9. Simmer — Bring to a gentle simmer and cook for 3 minutes.
10. Mix together — Season the mixture, to taste, with salt and freshly ground black pepper.
11. Stir — Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming.
12. Preheat the oven — Set aside to cool. Preheat the oven to 200C/400F/Gas 6.

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