Chicken Ham and Leek Pie

Indulge in a delightful British classic with our Chicken, Ham, and Leek Pie. This comforting dish combines tender chicken, savory ham, and flavorful leeks, all encased in a golden, flaky pastry. Perfect for a cozy dinner or a special occasion, this pie promises to warm your heart and satisfy your taste buds.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Chicken, British, Pie, Meat

Ingredients

• 450 g chicken stock
• 3 g chicken breasts
• 75 g butter
• 2 g leek
• 2 pcs garlic
• 50 g plain flour
• 200 ml milk
• 3 ml white wine
• 150 ml double cream
• 150 g ham
• 1 pcs spinkling sea salt
• 1 g peppers
• 350 g plain flour
• 200 g butter
• 1 pcs free-range egg
• 1 pcs tbls cold water
• 1 pcs free-range egg

Instructions

1. Begin by heating the chicken broth in a covered saucepan.
2. Introduce the chicken breast and allow it to reach a gentle simmer.
3. Cover the pot and let it cook for 10 minutes.
4. Using tongs, carefully take the chicken breasts out of the liquid and place them on a plate.
5. Transfer the cooking liquid into a large jug.
6. In a large, heavy-bottomed saucepan, melt 25g/1oz of the butter over low heat.
7. Add the leeks and sauté gently for two minutes, stirring occasionally until they soften slightly.
8. Incorporate the garlic and continue to cook for another minute.
9. Once the butter has melted, add the remaining butter and mix in the flour.
10. Cook for 30 seconds while stirring constantly.
11. Gradually add the milk to the mixture, a little at a time, ensuring to stir well after each addition.
12. Slowly incorporate 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce becomes smooth and slightly thick.
13. Bring the sauce to a gentle simmer and let it cook for 3 minutes.
14. Season the mixture with salt and freshly ground black pepper to your preference.
15. Take it off the heat and mix in the cream.
16. Transfer the sauce into a large bowl and cover its surface with cling film to avoid forming a skin.
17. Allow it to cool down.
18. Preheat the oven to 200C/400F/Gas 6.
19. Place a baking tray in the oven to warm up.
20. For the pastry, combine the flour and butter in a food processor and pulse until the mix resembles fine breadcrumbs.
21. While the motor is running, pour in the beaten egg and water, blending until a ball forms.
22. Set aside 250g/10oz of the pastry for the lid.
23. Roll out the remaining pastry on a floured surface until it is about 5mm/¼in thick and 4cm/1½in larger than the pie dish.
24. Gently lift the pastry using a rolling pin and place it into the pie dish.
25. Firmly press the pastry against the sides, ensuring there are no air pockets.
26. Allow the excess pastry to hang over the edges.
27. Cut the chicken breasts into 3cm/1¼in pieces.
28. Mix the chicken, ham, and leeks into the cooled sauce.
29. Pour the chicken mixture into the pie dish.
30. Brush the rim of the dish with the beaten egg.
31. Roll out the reserved pastry to create the lid.
32. Cover the pie with the pastry lid and press the edges firmly to seal.
33. Trim away any excess pastry.
34. With the tip of a knife, make a small hole in the center of the pie.
35. Brush the top of the pie with the beaten egg.
36. Place the pie on the preheated tray in the center of the oven and bake for 35-40 minutes or until it is golden-brown and the filling is hot.

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