Chicken, Ham and Leek Pie

You've made loads of chicken dishes, or you've cooked a large Sunday roaster and you have leftover chicken. In the fridge, some Ham almost ready for the bin. This recipe is quick, easy and reduces the waste, in fact it's also cheap.

 

Ingredients

• Left over chicken
  
• left over ham joint
• 2 baby or 1 large leek, finely chopped
• Chicken Stock, or the sieved left over juices from the Sunday roast
• 250ml Thick cream
• Plain flour to help thicken to sauce
• salt and pepper to taste
• 25g butter
• Shortcrust pastry( home made or shop bought)

Directions

• Put the butter into a deep pan and fry the leeks on a medium heat until they soften. Add a crushed clove of garlic at this stage to enhance the flavour, but this isn't essential.
• chop the chicken and ham into similar size pieces and add to the softened leeks
• add two to three tablespoons of flour, this will turn everything into a big floor of goo, don't worry we are going to thin it a little in the next step. Allow this to cook for a few minutes.
• Add enough stock to cover the mix(adding a little water if required), bring to the boil and then reduce the heat.
• Allow the sauce to re-thicken, adding the cream a little at a time to maintain the consistency of a very thick soup.
• Once all the cream has been incorporated, allow to simmer for ten minutes before allowing to cool
• once cooled, spoon mixture into pie tins lined with shortcrust pastry adding a lid.
• either freeze, or cook
• Cook for 30-40 minutes from frozen, 20 minutes from defrosted, covering the top with a little beaten egg before cooking
• Serve with a nice baked potato and some cauliflower and broccoli cheese.