Chicken Ham and Leek Pie

Instructions

1- Heat the chicken stock in a lidded saucepan.

2- Add the chicken breast and bring to a low simmer.

3- Cover with a lid and cook for 10 minutes.

4- Remove the chicken breasts from the water with tongs and place on a plate.

5- Pour the cooking liquor into a large jug.

6- Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat.

7- Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened.

8- Add the garlic and cook for a further minute.

9- Add the remaining butter and stir in the flour as soon as the butter has melted.

10- Cook for 30 seconds, stirring constantly.

11- Slowly pour the milk into the pan, just a little at a time, stirring well between each adding.

12- Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.

13- Bring to a gentle simmer and cook for 3 minutes.

14- Season the mixture, to taste, with salt and freshly ground black pepper.

15- Remove from the heat and stir in the cream.

16- Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming.

17- Set aside to cool.

18- Preheat the oven to 200C/400F/Gas 6.

19- Put a baking tray in the oven to heat.

20- For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs.

21- With the motor running, add the beaten egg and water and blend until the mixture forms a ball.

22- Portion off 250g/10oz of pastry for the lid.

23- 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.

24- Lift the pastry over the rolling pin and place it gently into the pie dish.

25- Press the pastry firmly up the sides, making sure there are no air bubbles.

26- Leave the excess pastry overhanging the sides.

27- Cut the chicken breasts into 3cm/1¼in pieces.

28- Stir the chicken, ham and leeks into the cooled sauce.

29- Pour the chicken filling into the pie dish.

30- Brush the rim of the dish with beaten egg.

31- Roll out the reserved pastry for the lid.

32- Cover the pie with the pastry lid and press the edges together firmly to seal.

33- Trim any excess pastry.

34- Make a small hole in the centre of the pie with the tip of a knife.

35- Glaze the top of the pie with beaten egg.

36- 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.