Chicken Ham and Leek Pie

Ingredients (serves 6)

• 40g butter
• 2 leeks, halved, washed, sliced
• 150g ham steaks, diced
• 1kg chicken thigh fillets, cubed
• 1/4 cup plain flour
• 1 cup light thickened cream
• 1 tablespoon Dijon mustard
• 3 sheets shortcrust pastry
• 1 egg, lightly beaten

Method

1. Melt butter in a frying pan over medium heat. Add leeks and ham. Cook for 3 minutes or until leeks are soft. Add chicken. Cook, stirring occasionally, for 6 to 8 minutes or until browned.
2. Sprinkle flour over chicken mixture. Cook, stirring, for 1 minute. Remove from heat. Slowly add cream, stirring until well combined. Stir in mustard. Return to heat. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce is thickened. Refrigerate until cold.
3. Place a baking tray into oven. Preheat oven and tray to 200°C. Grease and line a 22cm (base) loose-based springform cake pan.
4. Use 2 sheets of pastry to line base and sides of pan. Spoon chicken mixture into pastry. Use remaining pastry to cover filling. Cut a cross in centre. Poke a pie funnel through (if using). Fold pastry around sides of pan over pastry lid. Press to seal. Brush with egg. Place onto baking tray. Bake for 15 minutes. Reduce heat to 180°C. Bake for a further 30 minutes or until golden. Stand for 10 minutes. Serve.