The British pie epitomises warm and hearty, home-cooked food. If you're looking for the perfect pie recipe to try at home have a go at this tasty chicken and ham pie. Serve with seasonal veg. (You'll find a list of seasonal British produce in the Great British Larder.)
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.