Instructions
Begin by gently heating the chicken stock in a lidded saucepan, ensuring it reaches a comforting low simmer. Add the chicken breasts carefully, cover with the lid, and let them poach gently for 10 minutes until just cooked through, retaining their tender juiciness. With tongs, remove the chicken breasts and set them aside on a plate. Pour the flavorful cooking liquor into a large jug; this will enrich the sauce with deep savory notes. In a large, heavy-based saucepan, melt 25g (1oz) of butter over low heat. Add the sliced leeks, frying gently for about two minutes—stirring occasionally—to soften and allow their natural sweetness to emerge without coloring. Introduce the minced garlic and cook for an additional minute, letting its aroma mingle with the leeks. Add the remaining butter and once melted, stir in the plain flour immediately. Maintain constant stirring for 30 seconds to cook out the raw flour taste and form a light roux. Gradually pour the milk into the pan, adding just a little at a time, stirring thoroughly after each addition to maintain a smooth texture. Slowly incorporate 250ml (10fl oz) of the reserved chicken stock along with the white wine, if using, continuing to stir until the sauce gently thickens and becomes creamy. Allow the sauce to simmer gently for about three minutes, then season to taste with sea salt and freshly ground black pepper. Remove it from the heat and stir in the double cream to add richness. Transfer the sauce to a large bowl and press cling film directly onto its surface to prevent a skin forming as it cools. Preheat your oven to 200°C (400°F/Gas mark 6) and place a baking tray inside to heat up—this helps to crisp the base of your pie. For the pastry, combine the flour and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and cold water, mixing until the dough forms a ball. Reserve 250g (10oz) of this dough for the pie lid. Roll out the remaining pastry on a lightly floured surface, frequently turning it to maintain an even thickness of about 5mm (¼in), and make it around 4cm (1½in) larger than your pie dish. Gently lift the rolled pastry over a rolling pin and ease it into the dish. Press it firmly up the sides, ensuring there are no air bubbles, and leave the excess pastry hanging over the edges. Cut the cooked chicken breasts into generous 3cm (1¼in) pieces. Stir these together with chopped ham and the softened leeks into the cooled sauce to create your filling. Pour this savory mixture into the pastry-lined dish. Brush the edges of the pastry with beaten egg, then roll out the reserved pastry into a lid large enough to cover the pie. Place this over the filling and press the edges together firmly to seal, trimming off any excess pastry neatly. Make a small steam vent in the centre of the pie with the tip of a sharp knife. Brush the top all over with beaten egg to encourage a glossy, golden finish. Place the pie on the preheated baking tray in the oven and bake for 35-40 minutes. Look for a beautifully golden crust and ensure the filling is piping hot before removing. Tip: Let the pie rest for a few minutes after baking—this will help the filling set and make slicing neater. For extra flavor, serve with seasonal greens or a crisp side salad.
