Ingredients
Serves 4
- 2 Leeks sliced
- 1 white onion chopped
- 90g Ham shredded
- 4 heaped tbsp crème fraiche
- 200ml of good quality chicken stock
- 1 tbsp Corn flour
- 1 tbsp Olive oil
- 1 bay leaf
- 2 thyme springs of tsp dried thyme
- Ready rolled puff pastry for ease
- 30g mature grated cheddar
- 1 egg yolk
- Salt and pepper
- 2 tbs wholegrain mustard
- 4 skin-on chicken thighs and 2 chicken breasts (or leftover Roast chicken will work)
- Ceramic baking beans for blind baking
- Greaseproof paper
- Large Pie dish
- Add 4 cups of cold water to the two chicken breasts add a few pinches of salt, bay leaf and pepper. Bring to a gentle simmer and poach chicken for 5-10 minutes.
- M series Oven: Preheat Wolf oven on convection setting to 190. Add chicken thighs and a tbsp of oil to a dish and cook for approx. 25 minutes until cooked through.
- Allow chicken to cool and roughly chop
- In a pan on hob, add the sliced leeks, onion & thyme to a hot oiled large pan and soften.
- Add 200ml of chicken stock, tablespoon mustard, shredded ham and cooled chicken pieces and toss in pan. Add the crème fraiche & tbsp corn flour and allow to thicken. Remove mixture from hob and cool (this may take up to an hour)
- Whilst everything is cooling, turn on Wolf oven to convection 180 degrees
- Add the pre-rolled puff pastry to the base of the pie dish, cover the pastry with crinkled greaseproof paper and add ceramic beans. Blind bake on convection for 15-20 minutes. Keep the other half of rolled pastry aside for the top of the pie. Once cooked remove from oven, remove paper & beans and leave to cool.
- Add the cool chicken mixture to the cooled pie, the add the top of the pie pastry using a rolling pin. Trim the edges decorate if desired. Brush egg yolk onto the pie and pierce to allow steam to escape.
- Cook in Wolf oven (preheated to 180 degrees) for 35-40 minutes or until golden brown & cooked through. Serve with your choice of steam veg. Enjoy!
