6 Serves
80 Mins
Heat the chicken stock in a saucepan. Add the chicken breast, bring to a low simmer, cover, and cook for 10 minutes. Remove chicken, set aside, and reserve the cooking liquid.
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AmericanVitamin E
1 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
104 µg / 400 µgCalcium
189 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
396 mg / 1,250 mgPotassium
584 mg / 4,700 mgSodium
943 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
27 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Melt a portion of the butter in a heavy-based saucepan. Sauté the leeks until softened, then add the garlic and cook for one minute.
Add the remaining butter and stir in the flour. Cook briefly, then gradually whisk in the milk and reserved chicken stock to create a smooth, thickened sauce. Simmer for 3 minutes, season with salt and pepper, stir in the cream, and set aside to cool.
Preheat the oven to 200°C and place a baking tray inside to heat. In a food processor, pulse the flour and butter until it resembles breadcrumbs. Add the beaten egg and water, pulsing until a dough forms.
Roll out the larger portion of pastry and line a pie dish, pressing firmly against the sides. Cut the cooked chicken into pieces and combine with the ham and leeks in the cooled sauce. Pour the filling into the prepared pie dish.
Brush the rim of the dish with beaten egg. Roll out the remaining pastry, cover the pie, and seal the edges. Trim excess pastry, cut a small vent in the center, and brush the top with more beaten egg.
Bake the pie on the preheated tray for 35-40 minutes until golden brown and the filling is bubbling.
9
g61
g17
g
American