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Chicken, ham and leek pie
Chicken, ham and leek pie
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Prep Time:
60 minutes
Cook Time:
75 minutes
Total Time:
135 minutes
Ham and leek filled chicken pie.
Ingredients:
  • 40g butter
  • 2 leeks, halved, washed, sliced
  • 150g ham steaks, diced
  • 1kg chicken thigh fillets, cubed
  • 62.50 ml plain flour
  • 252.50 gm light thickened cream
  • 23.40 gm Dijon mustard
  • 3 sheets shortcrust pastry
  • 1 egg, lightly beaten
Instructions:
  • In a frying pan over medium heat, melt butter. Add leeks and ham; cook until leeks are soft, about 3 minutes. Add chicken and cook, stirring occasionally, until browned, 6 to 8 minutes.
  • 1. Sprinkle flour over the chicken mixture in the pan and cook while stirring for 1 minute. Remove from heat and slowly pour in the cream, stirring until smooth. Add mustard and return to heat. Bring to a boil, then reduce heat to low and simmer for 5 minutes until the sauce thickens. Chill in the refrigerator until cold.
  • Start by preheating your oven to 200°C with a baking tray inside to heat up. Grease and line a 22cm (base) loose-based springform cake pan for easy removal later.
  • Line the base and sides of the pan with 2 sheets of pastry. Fill with chicken mixture. Top with the remaining pastry, cutting a cross in the center. Use a pie funnel if desired. Seal by folding pastry over the lid, pressing gently. Brush with egg, then place on a baking tray. Bake for 15 minutes, then reduce heat to 180°C and bake for an additional 30 minutes until golden. Let it stand for 10 minutes before serving.

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