We love a chicken pie, particularly with sweet leeks and a rich creamy sauce.
Wine Suggestion: the classic suggestion, and our first thought, was to drink a lighter chardonnay with this, but we found a great alternative in the Salwey Weissburgunder “RS” which is a Pinot Blanc from Baden in Germany. An amazing wine with lovely fruit and a texture that holds it all together giving it a long finish and makes a good match with the creamy sauce and pastry. Every time we taste this wine we are impressed and think it is one to put Pinot Blanc back on the wine drinkers lists.
Chicken, Ham & Leek Pie – serves 4
For the filling:
- 450ml chicken stock
- 3 chicken breasts fillets
- 75g butter
- 2 leeks, cut into 1cm slices
- 2 garlic cloves, crushed
- 50g plain flour
- 200ml milk
- 2-3 tbsp white wine
- 150ml double cream
- 150g piece thickly carved ham, cut into 2cm chunks
For the pastry:
- 350g plain flour
- 200g butter
- 1 egg beaten with 1 tbsp cold water, plus an additional egg, beaten, to glaze
Heat the chicken stock in a saucepan. Add the chicken breasts and bring a gentle simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts and set aside, then pour the stock into a jug.
Melt 25g of the butter in a large heavy-based saucepan over a low heat. Stir in the chopped leeks and fry gently for a couple of minutes, stirring now and then, until softened. Add the garlic and continue to cook for another minute, then set aside. Add the rest of the butter and stir in the flour as soon as it has melted. Cook for 30 seconds, stirring constantly.
Slowly add the milk to the pan, stirring well between each addition. Then gradually add 250ml of the reserved stock and the wine until the sauce is smooth and slightly thickened. Bring to a gentle simmer and cook for 3 minutes.
Season the sauce, remove from the heat and stir in the cream. Pour into a large bowl and cover with cling film to stop a skin forming on the top. Set aside until cool.
Preheat the oven to 200C/400F/Gas 6 and put a baking tray into heat.
To make the pastry, put the flour and butter into a food processor and pulse until the mixture looks like fine breadcrumbs. Keep the motor running while you add the beaten egg with water and blend until the mixture comes together in a ball. Carefully remove from the processor and set aside about 250g of the pastry to make your lid.
Roll the remaining pastry out on a lightly floured surface, turning frequently until about 5mm thick and larger than your pie dish. Lift the pastry over your rolling pin and gently place into the pie dish. Press firmly up the sides of the dish and make sure no air bubbles remain. Leave the excess pastry hanging over the sides.
Cut the cooked chicken into 3cm pieces. Stir the chicken, ham & leeks into the cooled sauce, then pour into the pie dish. Brush the rim of the dish with beaten egg and roll out the reserved pastry to make a lid.
Cover the pie with the pastry lid and press the edges together firmly to seal. Trim off any excess pastry.
Make a small hole in the centre of the pie with the tip of a knife. Glaze the top with beaten egg. Bake on the hot baking tray in the centre of the oven for 35-40 minutes or until golden brown and piping hot.
(Original recipe from The Hairy Bikers’ Best of British).