Chicken & leek pie
- 450g pack Butcher's Selection Chicken Breast Fillets
- 1 chicken stock cube
- 2 sprigs fresh thyme
- 30g butter
- 3 leeks, cut into 5mm slices
- 3 level tbsp plain flour
- 150g reduced-fat crème fraîche
- 1/2 lemon, finely grated zest of
- 140g pack Asda Ready to Eat Honey Roast Ham Chunks
- 375g pack Asda Ready Rolled Puff Pastry
- 1 medium egg, beaten
Put the chicken in a saucepan and just cover with cold water. Crumble in the stock cube and add 1 sprig thyme. Heat until simmering, cover and simmer for 25 minutes. Drain, reserving 400ml stock. Discard the thyme. Cut the chicken into pieces.
Meanwhile, melt the butter in a saucepan. Add the leeks, stir to coat, cover and cook over a low heat for 10 minutes.
Remove from the heat and stir in the flour. Stir in the reserved stock and heat, stirring all the time, until simmering and thickened. Add to the chicken with the crème fraîche, zest, ham and remaining thyme (leaves only). Season and put in a pie dish about 18cm x 24cm. Set aside to cool.
Pre-heat the oven to 200C/180C Fan/Gas 6. Unroll the pastry and cut a pie lid slightly larger than the pie dish. From the pastry scraps, cut a strip about 1cm wide. Dampen the rim of the dish and lay the strip on it. Dampen the pastry strip and put the pastry lid over the top of the pie, pressing the edges down lightly.
Make a hole in the middle. Brush the pastry with the egg and bake for 25 minutes.