Chicken Ham Leek & Roast Potato Pie

This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience

• Cooking Time Prep 20 mins
  Cook 1 hr, 20 mins
• Skill Level Easy
• Servings Serves 4 with leftovers

Nutrition per serving

• Kcalories

  956

• Protein

  46g

• Carbs

  82g

• Fat

  50g

• Saturates

  19g

• Fibre

  5g

• Sugar

  6g

• Salt

  2.31g

Ingredients

• 2 tbsp olive oil
• 400g chicken breasts, cut into small chunks
• 140g thick-sliced ham, roughly chopped
• roughly 450g leftover roast potatoes, large ones halved
• 2 leeks, trimmed and sliced
• 1 heaped tbsp plain flour, plus extra for dusting
• 200ml white wine
• 400ml chicken stock
• 3 heaped tbsp crème fraîche
• 375g shortcrust pastry sheet (use fresh if you're freezing the pie)
• beaten egg, to glaze

Directions

1. Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
2. Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
3. Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
4. Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.

Categories: All Christmas, Everyday