Chicken Ham and Leek Pie

Video

Preparation

1. Heat the chicken stock in a lidded saucepan, add the chicken breasts, bring to a low simmer, cover, and cook for 10 minutes. Remove the chicken to a plate and pour the cooking liquor into a large jug.
2. Melt 25g of the butter in a large heavy saucepan over low heat, stir in the leeks, and fry gently for two minutes until just softened. Add the garlic and cook for a minute more, then add the remaining butter and, once melted, stir in the flour and cook for 30 seconds, stirring constantly.
3. Slowly add the milk a little at a time, stirring well between each addition, then gradually add 250ml of the reserved stock and the wine, stirring until smooth and slightly thickened. Bring to a gentle simmer and cook for 3 minutes.
4. Season to taste, remove from the heat, and stir in the cream. Pour into a bowl, cover the surface with cling film to stop a skin forming, and leave to cool.
5. Preheat the oven to 200C/400F/Gas 6 and put a baking tray in to heat. For the pastry, blend the flour and butter in a food processor on pulse until it resembles fine breadcrumbs, then, with the motor running, add the beaten egg and water and blend until it forms a ball. Set aside 250g of pastry for the lid.
6. Roll the remaining pastry out on a lightly floured surface to about 5mm thick and 4cm larger than the pie dish, then lift it into the dish, pressing firmly up the sides with no air bubbles, leaving the excess overhanging.
7. Cut the chicken into 3cm pieces and stir the chicken, ham and leeks into the cooled sauce, then pour into the dish. Brush the rim with beaten egg.
8. Roll out the reserved pastry for the lid, cover the pie, press the edges to seal, and trim the excess. Make a small hole in the centre and glaze with beaten egg.
9. Bake on the hot tray in the centre of the oven for 35–40 minutes, until golden-brown and piping hot.