Serves 6
750g chicken thigh and breast fillets, halved
250ml chicken stock
125ml single cream, or creamy milk, plus extra if needed
6 celery stalks, chopped
2 leeks, cut into 1cm pieces
250g new potatoes, halved crossways
4 garlic cloves, peeled and chopped
500g cooked gammon or ham, cut into 2.5cm cubes
50g butter
6tbsp plain flour
1/2tsp freshly grated nutmeg
4tbsp chopped flat-leaf parsley
salt and pepper
375g ready-made puff pastry
1 egg yolk, beaten with 1tbsp milk
Put the chicken, stock, cream, celery, leeks, potatoes, garlic and gammon in a large saucepan. Bring to the boil, then reduce the heat, cover and simmer for 20-25 mins or until the chicken is tender.
Set a colander over a large heatproof measuring jug and pour the contents of the pan into it: you need 500ml of liquid (add extra cream or milk, if needed).
Clean and dry the pan. Add the butter and melt over a moderate heat. Stir in flour until bubbling, but don't let it colour.
Add the reserved liquid, about 1/3 at a time, stirring well so that the mixture is thick, smooth and velvety. Stir in the nutmeg and parsley, then season, to taste. Add the contents of the colander and toss gently in the sauce until well coated. Let cool for 10 mins. You can make the filling in advance to this point and store in the fridge.
Preheat the oven to 200, gas mark 6. Take out a 1.2 litre pie dish, 7.5cm deep, and roll out the pastry so that it is 5mm thick and a bit bigger than the pie dish. Put the pie dish upside down on the pastry and cut around it, leaving a 3cm border. Ladle the filling into the dish, piling it up high in the centre.
Set the pastry lid on top and press into place, trimming off any excess. Cut a little vent in the centre, then brush the egg glaze over the pastry. Mark patterns in the pastry, if liked, or leave it plain.
Bake towards the top of the oven for 25 mins or until the pastry has puffed, then lower heat to 180, gas mark 4 and cook for 15 mins or until the pastry is crusty and golden. If you made the filling ahead and it was cold when you put it in the oven, cook for 30 mins more). If the pastry browns too quickly, cover it with damp parchment. Serve hot, straight from the dish.
750g chicken thigh and breast fillets, halved
250ml chicken stock
125ml single cream, or creamy milk, plus extra if needed
6 celery stalks, chopped
2 leeks, cut into 1cm pieces
250g new potatoes, halved crossways
4 garlic cloves, peeled and chopped
500g cooked gammon or ham, cut into 2.5cm cubes
50g butter
6tbsp plain flour
1/2tsp freshly grated nutmeg
4tbsp chopped flat-leaf parsley
salt and pepper
375g ready-made puff pastry
1 egg yolk, beaten with 1tbsp milk
Put the chicken, stock, cream, celery, leeks, potatoes, garlic and gammon in a large saucepan. Bring to the boil, then reduce the heat, cover and simmer for 20-25 mins or until the chicken is tender.
Set a colander over a large heatproof measuring jug and pour the contents of the pan into it: you need 500ml of liquid (add extra cream or milk, if needed).
Clean and dry the pan. Add the butter and melt over a moderate heat. Stir in flour until bubbling, but don't let it colour.
Add the reserved liquid, about 1/3 at a time, stirring well so that the mixture is thick, smooth and velvety. Stir in the nutmeg and parsley, then season, to taste. Add the contents of the colander and toss gently in the sauce until well coated. Let cool for 10 mins. You can make the filling in advance to this point and store in the fridge.
Preheat the oven to 200, gas mark 6. Take out a 1.2 litre pie dish, 7.5cm deep, and roll out the pastry so that it is 5mm thick and a bit bigger than the pie dish. Put the pie dish upside down on the pastry and cut around it, leaving a 3cm border. Ladle the filling into the dish, piling it up high in the centre.
Set the pastry lid on top and press into place, trimming off any excess. Cut a little vent in the centre, then brush the egg glaze over the pastry. Mark patterns in the pastry, if liked, or leave it plain.
Bake towards the top of the oven for 25 mins or until the pastry has puffed, then lower heat to 180, gas mark 4 and cook for 15 mins or until the pastry is crusty and golden. If you made the filling ahead and it was cold when you put it in the oven, cook for 30 mins more). If the pastry browns too quickly, cover it with damp parchment. Serve hot, straight from the dish.
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