Make Not You Every Day Pot Pie!
This chicken, ham and leek pie is a work of perfection. Each element of the filling is lovingly prepared with an incredible attention to detail. Using the rendered fat from reserved chicken thigh skins to cook the leeks is a particular detail that will set you hearts of foodies fluttering.
Chicken, Ham and Leek Pie
Serves 6
Total time: 3 hours 45 minutes, plus overnight to infuse and 5 hours to brine
Ingredients
Pie Sauce
1 1/2 cups of white port
1 1/2 cups of dry white wine
5 shallots, peeled and finely diced
2 garlic cloves, peeled
5 black peppercorns
1 bay leaf
6 1/2 cups of fresh chicken stock, reduced to 3 1/2 cups
2 cups of double cream
1 handful of chervil
2 oz of wholegrain mustard
Chicken
8 chicken thighs, boned, skins removed and reserved for the leeks
4tbsp of salt
3 garlic cloves
1 sprig of rosemary
2 sage leaves
1 tsp black peppercorns
3/4 tsp coriander seeds
2 cups of fresh chicken stock
Ham
1 ham hock
2 garlic cloves
1 onion, sliced
1 carrot, peeled and sliced
1 leek, (white part only) sliced
1 celery stalk, roughly chopped
1 bay leaf
1 sprig of thyme
1/2 tsp black peppercorns
Leeks
2 tbsp of olive oil
chicken skin, (reserved from the thighs)
11 oz of leek, (white part only) sliced
Beurre Noisette
4 oz ( 1 stick) of unsalted butter, softened
1 garlic clove, peeled and crushed
1 sprig of thyme
1 sprig of rosemary
Filling/Sauce
2 1/2 oz of plain flour
2 1/2 oz of double cream
1 1/2 tbsp of tarragon leaves
1 1/2 tbsp of chervil leaves
1 1/2 tbsp of flat-leaf parsley
white pepper
Pie Pastry
4 sheets of all butter puff pastry
2 eggs, lightly beaten
Needed Equipment
Muslin cloth
Fine sieve
3 1/2 inch round pastry cutter
4 3/4 inch round pastry cutter
Preparation
Begin the night before by making an infusion which will be used in the sauce. Place the port, wine, shallots, garlic, peppercorns and bay leaves into a bowl and place in the fridge, covered overnight.
Brine
To brine the chicken, bring 2 pints of water to the boil and add the salt, whisking until all the salt has dissolved. Remove the pan from the heat and add the garlic, rosemary, sage, black peppercorns and coriander seeds. Allow to stand until the brine has cooled completely. Strain the brine, discarding the aromatics and pour into a large bowl. Add the chicken thighs, cover and place in the fridge for 5 hours.
Ham Hock
Place the joint (ham hock) in a large pan and cover with water. Bring to the boil, then drain and refill the pan with enough fresh water to cover the ham. Add the garlic, onion, carrot, leek, celery, bay leaf, thyme and peppercorns to the pan and bring to a simmer over a low-medium heat for 3 hours, covered.
Remove the pan from the heat and allow the ham hock to cool in the stock. Strain and reserve the stock through a double layer of muslin, discarding the vegetables, herbs and spices. Reserve 1 cup of the stock for use in this recipe and keep the remainder aside for another use. Shred the ham hock, place in a container, cover and set aside in the fridge until needed.
Chicken Thighs
Once brined, remove the chicken thighs, discarding the brine, and rinse under cold running water for 5 minutes. Pat dry with kitchen paper. In the meantime, preheat the oven to 185°F
Place the chicken pieces in an ovenproof pan and pour over the chicken stock. Bring to a simmer over medium heat on the stove top, cover and place in the oven for 90 minutes. Remove from the oven and allow the chicken to cool in the stock before removing and dicing.
Leeks
Heat the olive oil in a pan and add the chicken skins reserved from trimming the chicken thighs earlier. Cook over moderate heat until the fat renders, which should take about 10 minutes. Remove and discard the skins and add the leeks, cooking until completely softened. Remove from the heat and allow the leeks to cool in the pan.
Pie Sauce
Remove the infusion from the fridge and place in a pan over moderate heat. Reduce the mixture by half. Add the reduced chicken stock and reduce by half, then add the double cream and reduce again by half. Pass the mixture though a fine sieve, discarding the aromatics. Add the chervil and allow to stand for 20 minutes.
Pass the mixture through a fine mesh sieve. Set aside 2 cups of this sauce and stir through the wholegrain mustard.
Beurre Noisette
Begin by melting the butter in a pan over low heat. Once completely melted, increase the heat to medium and cook the butter until browned and nutty. Remove from the heat and once cooled to room temperature, pass through a double layer of muslin. Add the garlic and herbs and let to infuse for 1 hour, then pass through another double layer of muslin. Set aside in the fridge until needed.
To finish the filling, melt 5 tbsp of the beurre noisette in a pan and whisk in the flour, cooking for 10–15 minutes, stirring continuously. Pour in the reserved 1 cup of ham hock stock and continue to whisk until the sauce has thickened. Add the double cream and continue to whisk, removing the pan from the heat after 9–10 minutes. Set aside.
Finely chop the tarragon, chervil and parsley and combine with the shredded ham, diced chicken, leeks and 1/2 cup of the pie sauce. Mix until well combined. Taste and season with white pepper.
Puff Pastry/Shell
Roll out the puff pastry 1/8 in thick and cut out 6 circles 3 1/2 in in diameter, and a second batch of 6, 4 3/4 in in diameter.
Place the smaller pastry discs on a greased and floured baking tray and spoon approx. 5 oz of filling into the center. Brush the edges of the pastry with egg wash and cover the filling with the larger discs, pressing the edges with a fork to seal the pies closed.
Rest for 30 minutes in the fridge while you preheat the oven to 425°F.
Brush the tops with egg wash and bake in the oven for 14–15 minutes until golden brown.
Plating/Presentation
Spoon some of the remaining pie sauce on the plate. Place filled pastry in the center. Crushed potatoes with sour cream and chives, or cauliflower puree would be a delicious addition to this dish.
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