CHICKEN, HAM, LEEK & ROAST POTATO PIE

Chicken, ham, leek & roast potato pie image

This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience

Provided by Good Food team

Time 1h40m

Yield Serves 4 with leftovers

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
400g chicken breast , cut into small chunks
140g thick-sliced ham , roughly chopped
roughly leftover roast potato , large ones halved
2 leeks , trimmed and sliced
1 heaped tbsp plain flour , plus extra for dusting
200ml white wine
400ml chicken stock
3 heaped tbsp crème fraîche
375g shortcrust pastry sheet (use fresh if you're freezing the pie)
beaten egg , to glaze

Steps:

Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.

Nutrition Facts : Calories 956 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 2.31 milligram of sodium