Briony's chicken, ham and leek Christmas Eve pie
This year it's all about going all out for the festivities and that starts on Christmas Eve!
This luxurious pie will be a feast for the eyes and take centre stage at the table. It will definitely have your guests coming back for more!
Chicken, ham and leek Christmas Eve pie
Makes 23cm piePrep 20 minutes, plus cooling timeCook 45 minutes
Knob of butter650g diced chicken breast 1 large leek, sliced2 chicken stock cubes 2 tsp dried tarragon Salt and pepper 150g cooked chunky ham/ham hock, chopped 300ml milk1 tbsp plain flour 2 x 375g short crust pastry, pre-rolled1 egg, beaten
1. Oven on to 180C fan/gas 4. 2. In a large frying pan, heat the butter until melted then add the diced chicken. Cook for 5 minutes until there are no pink bits then add the sliced leek. Once the leek has softened, crumble in the stock cubes, add the tarragon and salt and pepper then give everything a good mix up. Add the ham and mix again. 3. Add the milk to the pan and once simmering, sprinkle over the flour. Mix well and cook for a few minutes until the sauce has thickened. This is your pie filling. Allow to cool before using.4. Cut out a circle from the short crust pastry big enough to line a 23cm loose-bottom flan tin or pie dish. Press into the tin or dish then spoon over the filling. 5. Beat the egg and use a pastry brush to egg wash the edges of the pastry.6. Cut a circle from the short crust pastry big enough to cover the top of the pie. Place on top of the filling and press down the edges to seal. Create a ½ cm steam hole in the centre using a skewer. Egg wash the pie lid.7. Cut out festive shapes using small cutters or make using a small knife and stick to the egg washed pie top. Re-brush the decorations with egg wash.8. Bake for 35-40 minutes until golden brown. Can be served hot or cold.