Page title and description

Chicken pie
Meat mains
Chicken pie
Ingredients
- 150g diced cooked ham or streaky bacon
- 60g butter
- 3 leeks, roughly chopped
- 2 tbsp white flour
- 500ml chicken stock
- 200ml single cream
- 4 tbsp parsley, chopped
- 400g cooked chicken
- 1 egg
- 1 pack puff pastry
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
10 min
PT1H10M
-
Step 1
If you are using bacon rather than ham, fry the bacon in a third of the butter until the fat begins to run, add the leeks and cook for 8-10 minutes. Remove with a slotted spoon and add the rest of the butter. When melted, add the flour and stir with a wooden spoon until smooth and nutty. -
Step 2
Add the chicken stock and cream, keep stirring and cook as with a white sauce. When it's beginning to thicken add the parsley, leeks and bacon or ham. Check it's not over salty, season accordingly and add the chicken. Preheat the oven to 180°C/Gas Mark 4. -
Step 3
Ladle the chicken and sauce into a large pie dish and allow to cool a little. Roll out the pastry to about 5-7 mm thick. Brush the rim of the pie dish with egg, then place the pastry on top, pressing down to seal. -
Step 4
Make a hole in the top and brush with egg wash. Bake for about 30-40 minutes until the pastry is risen and golden, and allow to cool slightly before serving.