Plenty of Puff
Chicken and Ham Pie
Having cracked rough puff pastry, for our individual pear pies, we decided that the other half of our pastry was destined to crown a delicious pie. With the pastry made and busy day planned it was out with the slow cooker for the pie filling.
To chopped onion and leeks we added, chicken thighs (bone in, skin on), large pieces of smoked gammon (raw), peeled garlic cloves and a selection of dried herbs (with an emphasis on tarragon), topped up with vegetable stock and set on ‘low’ for about six hours.
With the meat falling off the bone we strained the cooked meats, picked from the bones and skin and pulled into large chunks. We reserved the cooked vegetables and set aside half the cooking liquor. We softened some fresh leeks and used the remaining liquor to make a ‘white sauce’, swapping stock for milk, then folded the vegetables and meat in.
We filled a pie dish with the rich filling, topped with our rough puff pastry and gave a generous egg wash before baking until golden and flaky.