The Ultimate Chicken Pie

This recipe has been improving and changing for a good few months. It started with just chicken and leeks, then mushrooms were added, and finally some ham. It's evolved into the best chicken 'n' misc pie recipe and I'm so proud of how it tastes that I have to share it with you.

NB: the picture above is obviously not my own and was stolen from a Google image search as myself and The Fella were too greedy to stop and take pictures of the pie before we demolished it.

Ultimate Chicken Pie

For the shortcrust pastry:
125g plain flour
Pinch of salt
55g butter, cubed
2-3 tbsp cold water
(Double this recipe if you want a whole pie crust rather than a pastry topping)

For the cheesy sauce:
Flour
Butter
Milk
Cheese
Salt

For the filling:
Mushrooms
Leeks
Ham

Rub the flour and butter together with light movements until it resembles bread crumbs. Gently squeeze until it forms a ball.













Wrap the pastry in clingfilm and put it in the fridge until you're ready to roll it out.

For the sauce you'll need to make a cheesy white sauce. My version is a mixture of techniques but it always turns out the way I like it. You'll need to start by making a roux, which is butter melted in a pan then a tbsp ish of flour added to make a thick paste. Let it bubble away to cook out the floury taste.


Add milk very slowly and stir constantly to make sure there are no lumps and it thickens evenly. Season and add grated cheese and Philadelphia if you have any to make a cheesy sauce.


Now the filling is pretty easy to get together. Stick chopped mushrooms, leeks and diced chicken in a pan with a little oil or butter and cook until the leeks are softened and the chicken is white. I happened to have leftover gammon from the night before so I tore this into thick chunks and added it to the mix. Pour in the cheese sauce and check if you need seasoning. Pile into the pie dish and put the pastry on top, making a vent in the middle for steam to escape (dab water on the dish edges to help it stick if you need to) and brush the top with milk.

Bake on 200 c or until golden. And enjoy!