Preparation and cooking time: 1 hour 45 minutes
- 1 whole chicken and 6 boned thighs
- 1 slice gammon
- 1 large leek, finely chopped
- 75g butter
- 3 level tbsp plain flour
- 600ml milk
- 150ml (approx.) strong chicken stock (from poaching)
- 2 tbsp mascarpone
- 1 pack ready-rolled puff pastry
- 1 egg, whisked
- Roast the whole chicken and poach the thighs in chicken stock until cooked.
- Take all the chicken off the bone and cut into chunky uneven pieces.
- Cut the gammon slice into strips and dry fry or oven cook until lightly cooked.
- Sweat the leeks in butter – but do not let them colour.
- Add 75g butter.
- Add the flour and gently cook for 1 minute.
- Gradually add the milk and stir until thickened.
- Add the chicken stock that the thighs were cooked in and stir until thickened.
- Stir in the mascarpone, chicken and ham, then leave in the pie dish to cool.
- Set the oven again to
- 180°C/fan 160°C/350°F/gas mark 4.
- Cut the puff pastry to fit the pie dish. Use any trimmings to attach to the lip of the dish with water.
- Crimp edges and then brush with the egg.
- Bake for 15 minutes, then reduce to 160°C for a further 30 minutes.
TOP TIP: Serve with seasonal veg - you'll find a list of seasonal British produce in the Great British Larder.
NFU Countryside has put together a fantastic collection of recipes for our recipe book called 'Countryside Kitchen.' The book, which contains recipes and some of the stories behind the growers of the raw ingredients retails at £15.95 plus P&P. Members can buy the book for £7.95 plus P&P.
Buy your copy here