Here’s the recipe for the chicken, ham and leek pie if you’re feeling ambitious and want to make it yourself.
Chicken: Poach 3 skinless and boneless chicken breast in 300ml of chicken stock. Put the chicken onto a plate and cover for later. Reserve the cooking stock for the sauce.
Veg: Slice 1 large leek into cotton reel sized rounds then cut down the middle so it can separate into small sheets. Gently fry the leek for a couple of minutes in 30g of butter until soft then add 2 crushed garlic cloves and fry for another minute or so and turn into a bowl for later.
Sauce: Melt 50g of butter in a pan and add 50g of plain flour and cook on for about 30 seconds while stirring. Take off the heat and stir in 200 ml of milk a little at a time. Ensure each tipple of milk is well mixed in before adding more. Stir in 250ml of stock you reserved from earlier adding a little at a time. Ensure each tipple of stock is well mixed in before adding more. Bring back to the heat until simmering and season to taste. Remove from heat and stir in 150ml of double cream then put the sauce in a large bowl to cool. Cover the top with cling film to prevent skin forming.
Assemble filling: Once sauce is cool, roughly cut chicken into thumb sized chunks. Roughly cut 150g of thick sliced ham into pieces about the size of a cotton reel face. Add the Chicken, ham and leeks to the sauce and mix well.
Assemble Pie: Lay shortcrust pastry into a 10inch pie dish as the base and chase out any trapped air. (I don’t butter the dish first as they turn out of various dishes without sticking after a bit of gentle help). Fill with sauce mix. Brush rim with whisked egg and put a shortcrust top on. Crimp edges and brush top with whisked egg to help it brown.
Put in the oven at 200C for 35-40 minutes until nicely browned.
(I usually have enough filling to make another one or two small pies for the freezer.)