2 - Add the chicken breast and bring to a low simmer.
3 - Cover with a lid and cook for 10 minutes.
4 - Remove the chicken breasts from the water with tongs and place on a plate.
5 - Pour the cooking liquor into a large jug.
Chicken Ham and Leek Pie | Taste Board
6 - Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat.
7 - Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened.
8 - Add the garlic and cook for a further minute.
9 - Add the remaining butter and stir in the flour as soon as the butter has melted.
10 - Cook for 30 seconds, stirring constantly.
11 - Slowly pour the milk into the pan, just a little at a time, stirring well between each adding.
12 - Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.
13 - Bring to a gentle simmer and cook for 3 minutes.
14 - Season the mixture, to taste, with salt and freshly ground black pepper.
15 - Remove from the heat and stir in the cream.
16 - Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming.
17 - Set aside to cool.
18 - Preheat the oven to 200C/400F/Gas 6.
19 - Put a baking tray in the oven to heat.
20 - For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs.
21 - With the motor running, add the beaten egg and water and blend until the mixture forms a ball.
22 - Portion off 250g/10oz of pastry for the lid.
23 - Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish.
24 - Lift the pastry over the rolling pin and place it gently into the pie dish.
25 - Press the pastry firmly up the sides, making sure there are no air bubbles.
26 - Leave the excess pastry overhanging the sides.
27 - Cut the chicken breasts into 3cm/1¼in pieces.
28 - Stir the chicken, ham and leeks into the cooled sauce.
29 - Pour the chicken filling into the pie dish.
30 - Brush the rim of the dish with beaten egg.
31 - Roll out the reserved pastry for the lid.
32 - Cover the pie with the pastry lid and press the edges together firmly to seal.
33 - Trim any excess pastry.
34 - Make a small hole in the centre of the pie with the tip of a knife.
35 - Glaze the top of the pie with beaten egg.
36 - Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.
