Chicken and Ham Pie

Chicken and smoky ham in a leek and mustard cream sauce under a crisp pastry lid.

TIME BREAKDOWN
Prep: 30 min
Cook: 55 min
Total: 1 hour 25 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 6 chicken thighs, boned and diced
  • 250g cooked ham hock, shredded
  • 25g butter
  • 2 leeks, sliced
  • 30g plain flour
  • 350ml chicken stock
  • 100ml double cream
  • 1 tbsp Dijon mustard
  • 2 tbsp chopped fresh parsley
  • 320g ready-rolled puff pastry
  • 1 egg, beaten
  • Salt and black pepper to taste

Method

  1. Melt the butter in a large pan and brown the chicken for 5 minutes. Add the leeks and cook for 5 minutes.

  2. Stir in the flour, then gradually add the stock and cream, stirring until thickened.

  3. Add the mustard, ham and parsley. Simmer for 10 minutes, season and cool completely.

  4. Preheat the oven to 200°C (180°C fan). Spoon the filling into a 1.5 litre dish.

  5. Cover with pastry, seal and trim, then cut a steam hole and brush with egg.

  6. Bake for 30 minutes until golden. Serve with buttered new potatoes.