Ingredients
Serves: 4
- Dash of oil
- 1 onion, sliced
- 2 cloves of garlic, crushed
- 2 leeks, cleaned and cut into medium sized pieces
- Small bunch of thyme, leaves picked
- 1 bay leaf
- 1 tsp. dijon mustard
- 50g butter
- 1 tbsn flour (optional)
- About ½ glass of white wine
- 250ml - 400ml chicken stock
- 500g chicken thighs, skin and bone removed, cut into large dice
- 100ml cream
- 200g cooked ham, cut into large dice
- Bunch of parsley, chopped
- Salt and pepper
For the pastry
This will make enough for two, so you can freeze half of it.
- 375g flour
- 165g butter
- 120ml water
- Ppinch salt
- 1 egg, beaten (for egg wash)
Method
For the pie
- Put a pot on over medium heat. Add a little oil and then add the onion, garlic, leeks, thyme, bay leaf, mustard, butter and a pinch of salt, cook this slowly for about 5-10 minutes.
- Add the flour if you are using it and stir it in well. Add the wine and cook this for two or three minutes. Add the stock and the chicken pieces.
- Season with salt and pepper and bring this to the boil and then simmer for about 20 minutes over a medium heat.
- Add the cream and the ham pieces cook for another 5 minutes. The liquid should have thickened to a nice consistency. Add in the chopped parsley and season with salt and black pepper. Remove the bay leaf.
- Put this in a pie dish or pan that is suitable for the oven. for the pastry Mix the flour, salt and butter, until it resembles a sandy texture. Add the water and bring it all together. Cover this with cling film and allow it to rest for 30 mins.
- Preheat the oven to 180ºC. Once this has rested roll it out and brush egg wash over the edges of the pie dish. Roll the pastry around a floured rolling pin and place the pastry over the pie dish.
- Use a fork and press the pastry to the edges of the dish. Use a small knife to cut a little hole in the centre of the pastry. Brush this well with egg wash.
- Put this in the oven and bake for about 25 minutes.
