- 400ml chicken stock (I usually use a stock pot)
- 150g bacon (I prefer to use smoked)
- 4 small chicken breasts
- 50g hard butter
- 2 leeks, cut into 1cm slices
- 2 garlic cloves, crushed or finely chopped
- 40g plain flour
- 200ml semi-skimmed milk
- 2-3 tbsp white wine (don’t worry if you haven’t got any)
- 150ml single cream
- sea salt
- freshly ground black pepper
- 1 packet premade puff pastry
- 1 beaten egg to glaze (can use milk for this too)
- Preheat the oven to oven to 200C/400F/Gas 6.
- Sounds like a bizarre thing to do but put the chicken breasts and chicken stock in a lidded saucepan and simmer on a medium heat for 10 minutes (should be cooked through).
- Whilst the chicken breasts are boiling, cut the bacon into small chunks, trimming off the fat, and fry in a frying pan until lightly cooked. Put to one side for later.
- Remove the chicken breasts from the stock and place on a plate, and cut into chunks for later(I find it easier to do this with scissors than a knife). Save 250ml of the chicken stock for later.
- Melt 25g of the butter in a large saucepan over a low heat. Stir in the chopped leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly. This will make a paste.
- Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
- Season the mixture with plenty of salt and freshly ground black pepper.
- Remove from the heat and stir in the cream, chicken and ham. Pour the filling into a pie dish (or small individual pie dishes if you have them) and brush the rim of the dish with beaten egg. Cover the pie with the puff pastry lid and trim any excess pastry.
- Make a small hole in the centre of the pie with the tip of a knife (otherwise the pastry will sink in the middle). Glaze the top of the pie with the rest of the beaten egg.
- Bake in the centre of the oven for 20-25 minutes or until the pastry has risen and is golden brown all over.