Ingredients

  • For the filling:
  • 500g Skinless & Boneless Chicken Thighs, diced
  • 150g Thick Cut Cooked Ham, diced
  • 2 Leeks, slice 2 cm thick
  • 2 tbsp Plain Flour
  • 1 tsp Mustard Powder
  • 300ml Chicken Stock
  • 200ml Semi Skimmed Milk
  • 1 tbsp Olive Oil
  • Handful of fresh thyme, finely chopped
  • For the pastry:
  • 100g Kerrygold® Irish Creamery Butter 227g
  • 220g Plain Flour
  • 1/2 tsp Salt
  • 1-2 tbsp Cold Water
  • To glaze:
  • 1 Egg, beaten
Print recipe

Directions

Preheat the oven to 200C Fan. 

  1. In a heavy bottomed frying pan heat the olive oil before frying the diced chicken thighs over a medium high heat until beginning to brown. Add the torn/diced ham along with the leeks and saute for a further 2-3 minutes.
  2. Stir through the plain flour and mustard powder and cook out for 2 minutes before pouring in the stock gradually whilst stirring followed by the milk. Simmer on medium for 5 minutes until thickened, stir through the thyme and set aside.
  3. In a food processor or using fingertips crumble the butter, flour and salt together until it resembles fine breadcrumbs, add a little water at a time until it comes together to form a dough. Leave to rest in the fridge for 5 minutes.
  4. Pour the chicken and ham filling into a suitable pie dish or oven tray. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Lay the pastry over the filling pinching the edges against the walls of the tray. Cut a steam vent in the centre and glaze with the beaten egg. Bake for 30-40 mins until bubbling and golden.

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