About this recipe:Great idea to plan this as part of a 3 day menu, where you have gammon on day 1, roast chicken dinner on day 2 and use the leftovers to make this delicious pie on day 3. Failing that, boil 3 chicken breasts in chicken stock in a covered pan for 10 minutes and roast a joint of gammon and use what you need to for this recipe and keep the rest back for another day.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:40min › Ready in:1hr
Melt 25g of the butter in a frying pan over a low heat. Add the leeks and onion and cook and stir until soft, about 8 minutes. When softened, add the garlic and fry for a minute, then pour in the wine. Increase the heat and reduce the wine down.
Once the quantity of liquid has halved, reduce the heat, add the rest of the butter and once melted, sprinkle in the flour. Keep stirring as it thickens.
Gradually add the milk a few drops at a time, stirring constantly. Once all the milk has been added, continue to add the stock in the same way. Turn up the heat to allow to thicken.
Finally add the cream and grated cheese, stir it in then remove from the heat once the cheese has melted and let the mixture cool.
Preheat the oven to 190 C / Gas 5.
Add the chicken, gammon and cooled mixture to an ovenproof dish. Stir it all together. Cover with a puff pastry lid. Pierce with holes to let the steam out while cooking, and brush with a beaten egg to create a glaze.
Bake in the preheated oven for 30 minutes or until the pastry is crisp and golden. Remove from the oven and serve immediately.
When I do this, I usually do this preparation in the morning. Then I leave the mixture from step 4 in the saucepan with a lid on through the day, until I am ready to do the final prep before serving, as it only takes 30 minutes it can be done in tandem with mash and veg prep.