Ingredient Image Gallery

Click on the image for details

Chicken Stock

Chicken Breast

Butter

Leek

Garlic

Plain Flour

Milk

White Wine

Double Cream

Ham

Sea Salt

Pepper

Free-range Egg, Beaten

Cold Water

Instructions

• Heat the chicken stock in a lidded saucepan.
• Add the chicken breast and bring to a low simmer.
• Cover with a lid and cook for 10 minutes.
• Remove the chicken breasts from the water with tongs and place on a plate.
• Pour the cooking liquor into a large jug.
• Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat.
• Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened.
• Add the garlic and cook for a further minute.
• Add the remaining butter and stir in the flour as soon as the butter has melted.
• Cook for 30 seconds, stirring constantly.
• Slowly pour the milk into the pan, just a little at a time, stirring well between each adding.
• Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.
• Bring to a gentle simmer and cook for 3 minutes.
• Season the mixture, to taste, with salt and freshly ground black pepper.
• 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.
• Set aside to cool.
• Preheat the oven to 200C/400F/Gas 6.
• Put a baking tray in the oven to heat.
• For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs.
• With the motor running, add the beaten egg and water and blend until the mixture forms a ball.
• Portion off 250g/10oz of pastry for the lid.
• Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish.
• Lift the pastry over the rolling pin and place it gently into the pie dish.
• Press the pastry firmly up the sides, making sure there are no air bubbles.
• Leave the excess pastry overhanging the sides.
• Cut the chicken breasts into 3cm/1¼in pieces.
• Stir the chicken, ham and leeks into the cooled sauce.
• Pour the chicken filling into the pie dish.
• Brush the rim of the dish with beaten egg.
• Roll out the reserved pastry for the lid.
• Cover the pie with the pastry lid and press the edges together firmly to seal.
• Trim any excess pastry.
• Make a small hole in the centre of the pie with the tip of a knife.
• Glaze the top of the pie with beaten egg.
• Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.