Ingredients: |
Ingredients: 450ml/16fl oz chicken stock
3 chicken breasts, skin removed
75g/2¾oz butter
2 leeks, trimmed and cut into 1cm/½in slices
2 garlic cloves, crushed
55g/2oz plain flour
200ml/7fl oz milk
2–3 tbsp white wine (optional)
150ml/5fl oz double cream
150g/5½oz piece thickly carved ham, cut into 2cm/¾in chunks
sea salt flakes and freshly ground black pepper
15 potatoes
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Directions: |
Directions:Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.
Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool. Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish cover with mash potato Bake on the preheated tray in the centre of the oven for 35–40 minutes |
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