Chicken, Leek and Gammon Pie

I normally do a chicken and leek pie, and sometime I add some bacon to it. But i had left quite a bit of Gammon from Sunday's roast dinner . And I have people joining us for dinner today , so I want to bulk it up my pie. I always find a good way to use my lest overs. Saves some money to ! I also do this pie with left over roast chicken. I can assure you that anyone would love the result of that. Worth a try.


Total time: 1hour 30 minutes
Preparation time: 15 minutes
Cooking time : 1 hour 15 minutes
Serves 5-6
Level : Medium

Ingredients

4 chicken breast
400g cooked gammon
5 leeks
3 Tbsp plain flour
1 vegetable stock cube
thyme
seasnoning
2 tsp Dijon mustard
Ready rolled puff pastry
1 egg for brushing

Side dish (glazed carrots)
5 carrots
seasoning
knob of butter
olive oil
1 tbsp sugar
a pinch of dried chillies
1 vegetable stock cube

boiled peas


Add some butter to pan and start heating up, add a splash of oil to it, so that u prevent from burning the butter. Turn the heat down and put the leeks in, cote well with the butter and cover for 10 minutes until soft. You might want to keep an eye on them just in case they catch for you. Put aside, turn the heat up add a little bit more oil to the pan and add your chicken .  Add the thyme and season , cook through . Add the flour and tip the leeks back in the pan along with your gammon. Stir in the Dijon mustard. Add your stock, bring to a boil and simmer until nice and thick. Tip it in a baking dish , cover with the puff pastry . Beat an egg and brush you pastry for a nice golden color . Prick a little hole in the middle of the pie , so that the heat can come out.
Bake in a pre heated oven 180 degrees for 35/40 minutes on a low shelf.

For the glazed carrots

I chopped my carrots in quarters , lengthwise.
Melt some butter in a pan, tip the carrots in along with the chillies and seasoning . Add the stock, but don't drown the carrots hardly cover the. Cover and leave them cook until tender. You want all the water evaporated . Add the sugar and cook for another 3 minutes uncoverd .


Leave your pie to rest for 10 minutes before you start dishing up. Dish up your pie with the carrots and some peas.