Chicken, Ham and Leek Pie

Name: Chicken, Ham and Leek Pie
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 6
Cuisine: British
Ingredients: 450 ml Chicken stock; 3 pcs Chicken breast fillet; 25 g Butter; 2 pcs Leek; 2 clove Garlic; 50 g Butter; 50 g Wheat flour; 200 ml Milk; 3 tbsp Dry white wine; 150 ml Heavy cream; 150 g Ham; to taste Sea salt; 1 pinch Black pepper; 350 g Wheat flour; 200 g Butter; 1 pcs Egg; 1 tbsp Cold water; 1 pcs Egg

A hearty British pie with tender chicken filling, ham and leek in a creamy butter sauce — true homely comfort under a crispy golden crust made from crumbly pastry.

Ingredients

450 ml Chicken stock
3 pcs Chicken breast fillet
25 g Butter
2 pcs Leek
2 clove Garlic
50 g Butter
50 g Wheat flour
200 ml Milk
3 tbsp Dry white wine
150 ml Heavy cream
150 g Ham
to taste Sea salt
1 pinch Black pepper
350 g Wheat flour
200 g Butter
1 pcs Egg
1 tbsp Cold water
1 pcs Egg

Instructions

Pour the chicken stock into a saucepan with a lid and bring to a gentle simmer. Add the chicken breast fillet, cover with the lid and poach for 10 minutes. Remove the breasts with tongs and transfer to a plate. Pour the stock into a large measuring jug — you will need it for the sauce.
Melt 25 g of butter in a deep heavy-bottomed frying pan over low heat. Add the chopped leek and sauté, stirring occasionally, for about 2 minutes — until soft. Stir in the garlic and cook for another 1 minute. Add the remaining 50 g of butter, and once it melts, sprinkle in the flour and, stirring constantly, sauté the mixture for 30 seconds.
In a thin stream, stirring constantly, pour in the milk — a little at a time. Then gradually add 250 ml of the reserved stock and wine (if using), continuing to stir until you have a smooth, slightly thickened sauce. Bring to a gentle simmer and cook for 3 minutes.
Season the sauce to taste with salt and pepper. Remove from heat and stir in the cream. Transfer to a wide bowl and cover the surface of the sauce tightly with cling film — pressing it directly onto the surface to prevent a skin from forming. Leave to cool completely.
Preheat the oven to 200 °C. Place a baking tray inside — let it heat up as well.
Prepare the pastry: put the flour and cold butter into the bowl of a food processor and pulse until it resembles fine breadcrumbs. With the motor still running, add the beaten egg and water — continue mixing until the dough comes together in a ball. Set aside 250 g of dough — this will be the pie lid.
On a lightly flour-dusted surface, roll out the main portion of dough, turning it occasionally, to a thickness of about 5 mm — it should be 4 cm larger than the diameter of the dish. Transfer the sheet to the dish, gently press it onto the bottom and sides, making sure there are no air pockets. Leave the excess dough hanging over the edge for now.
Cut the cooled chicken breast into pieces about 3 cm in size. Add the chicken, ham and leek to the cooled sauce and mix well. Spoon the filling into the dish lined with pastry. Brush the rim with beaten egg. Roll out the reserved 250 g of dough into a sheet for the lid.
Cover the pie with the pastry lid, press the edges down firmly and crimp them to prevent the filling from leaking out. Trim the excess dough from the edge of the dish.
Using the tip of a knife, make a small hole in the centre of the lid — for steam to escape. Brush the surface with beaten egg. Place the dish on the preheated baking tray and bake in the centre of the oven for 35–40 minutes, until evenly golden brown and the filling is hot and bubbling.