Chicken, Leek and Gammon Pie
The filling in this homemade pie is amazing. We are using chicken and gammon to make it. What is gammon, you might be wondering if you are not from the UK. Well, it is the hind leg of pork after curing. Sometimes it is smoked, and other times not. It needs to be cooked before eating it. If you are served a roasted ham in the UK, it is usually known as gammon steak, or just gammon. If you cannot get gammon steak, buy some cured ham instead. We are also using leeks, mushrooms and chicken in the filling, along with garlic, white wine, cheddar cheese, cream and chicken stock for the perfect taste.
First we are cooking the vegetables and then adding the garlic, wine, some flour, milk, the stock and cheese, followed by the cooked meats. Once everything is cooked through and well combined, you can transfer it into a baking dish and then top with your choice of puff pastry or shortcrust pastry. Puff pastry is more flaky, while shortcrust is more solid. You can use whichever you prefer or whichever you can find readymade.
The baking time will be between 30 and 40 minutes, depending which type of pastry you use. Because the filling is already cooked, as soon as you see the pastry turning golden brown, the pie is ready to serve. This is great served with mashed potatoes and perhaps carrots, broccoli or another fresh vegetable on the side. The filling is rich and creamy, so you do not need to make additional gravy or sauce to go with it.
- 2½ oz (75g) unsalted butter
- 4 chopped button mushrooms
- 1 finely chopped yellow onion
- 1 chopped leek
- 2 minced garlic cloves
- ½ cup (125 ml) white wine
- 2 tablespoons all-purpose flour (plain flour)
- 7 fl oz (200 ml) milk
- 1 cup (250 ml) chicken stock
- 2 oz (50g) grated cheddar
- 5 fl oz (150 ml) heavy cream (double cream)
- 11 oz (300g) chopped cooked gammon steak (cured ham)
- 11 oz (300g) chopped cooked chicken
- 1 sheet puff pastry or shortcrust pastry
- 1 lightly beaten egg
- Melt ⅓ of the butter in a big skillet over a low heat.
- Add the mushrooms, onion and leeks and cook for 8 minutes or until tender.
- Add the garlic and fry for 1 minute.
- Add the wine, turn up the heat, and let the wine reduce by half.
- Now turn the heat down, add the rest of the butter and let it melt.
- Add the flour and keep cooking and stirring the mixture.
- Add the milk, a little at a time, stirring all the time.
- Add the stock, a little at a time, and keep stirring.
- Turn the heat up a bit so the mixture can thicken.
- Add the cheese and cream, and cook until the cheese melts.
- Let the mixture cool down.
- Preheat the oven to 375 degrees F (190 degrees C).
- Put the gammon steak and chicken in an ovenproof dish and pour the cooled mixture on top.
- Stir to mix.
- Cover the dish with the puff pastry sheet and make a few steam-holes in it with a sharp knife or a fork.
- Brush the beaten egg on top.
- Bake for 30 to 40 minutes, or until the pastry is golden brown and crisp.
This makes a delicious dinner, especially when served with mashed potatoes. You can cut leaves out of the pastry and stick them on top using the egg wash, or simply roll out a sheet or readymade pastry to save time. Why not make this in the morning, then just pop it in the oven in the evening so it can cook in the oven while you are making your mashed potatoes? This is a kid-friendly dish and they will love the cheesy, creamy sauce so much they will not even notice the vegetables in this chicken and gammon pie.
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