Creamy Chicken, ham and leek pie

Name: How to cook Creamy Chicken, ham and leek pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Creamy Chicken, ham and leek pie

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Ingredient

Food ration :

Serves 6 servings

Cooking time :

1 hour 15 minutes

450 ml

chicken stock

chicken breasts, skinned

200 g

butter

leeks, trimmed and cut into 1 cm slices

, garlic cloves, crushed

350 g

plain flour

200 ml

milk

3 tbsp

white wine

150 ml

double cream

150 g

piece thickly carved ham, cut into 2 cm chucks

large egg with 1 tbsp cold water, plus 1 egg beaten to glaze a

Cooking instructions

* Step 1

Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breast from the water and place on a plate. Pour the cooking liquor into a bowl.

* Step 2

Melt 25 g of butter in a saucepan over a low heat. Stir leeks and fry for 2 minutes.

* Step 3

Add garlic and cook for 1 minute.

* Step 4

Add remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds.

* Step 5

Slowly pour the milk into a pan, little by little. Gradually add 250 ml of the reserved stock and the wine.

* Step 6

Stirring until the stock is smooth and thickened slightly. Bring to a gentle simmer for 3 minutes.

* Step 7

Season the mixture. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling wrap to prevent a skin form. Set aside to cool.

* Step 8

Preheat the oven to 200 C. Put a baking trays in the oven to heat.

* Step 9

For the pastry, put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the beaten egg and water and blend until mixture form a ball.