- Preparation
- 25 min
- Cooking
- 65–75 min in stages
- Chilling / resting
- Chill filling until cold
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 500 g boneless chicken thighs
- 150 g cooked ham
- 2 whole leeks
- 30 g butter
- 30 g plain flour
- 300 ml chicken stock
- 100 ml double cream
- 320 g puff pastry
- 1 whole egg
- 1 tsp Dijon mustard
Method
- Slice washed leeks and soften in butter for 10 minutes. Add diced chicken and cook for 5 minutes.
- Stir in flour for 1 minute. Gradually add stock, simmer 15 minutes until chicken is cooked through, then stir in diced ham, cream and mustard.
- Transfer to a roughly 24cm pie dish and cool promptly. Chill the filling before adding pastry.
- Heat oven to 200°C / 180°C fan. Cover with pastry, trim and crimp edges, make a steam slit and brush with beaten egg.
- Bake 35–45 minutes until deeply golden and filling reaches 75°C for 30 seconds in the centre. Larger quantities need more dishes, not one very deep pie.
Make ahead
Make filling the day before and refrigerate promptly. Add pastry on the day and bake before serving.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Egg, Wheat / gluten, Mustard. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.