How to make a creamy chicken, ham and leek pot pie

What autumn was made for...

Individual pies filled with juicy chicken and ham in a creamy sauce. Topped off with a cheesy puff pastry lid.

Ingredients (makes 3 pot pies)

For the fillings

2 leeks, slit lengthways and cut into 1cm slices

450ml chicken stock

350g chicken breasts, skinned and sliced into bite-sized pieces

75g butter

2 garlic cloves, minced

50g plain flour

450ml whole milk

50ml white wine

150ml double cream

180g ham hock, shredded

sea salt flakes

freshly ground black pepper

For the pastry lids

1 frozen puff pastry sheet

100g Emmental cheese, grated

Method

Put the sliced leek into a large colander and thoroughly rinse to remove any grit or soil between the layers.

Heat the stock in a large saucepan, add the sliced chicken and simmer for 10 minutes. Remove the chicken from the stock with a slotted spoon, place in a bowl and discard the cooking liquid. Cover and leave the chicken to one side.

In the same saucepan melt the butter over a medium heat. Tip in the leeks and garlic and sauté for 3-4 minutes until just softened.

Stir in the flour and cook for 30 seconds, keep staring all the time.

Add the milk, a little at a time, and keep stirring between each addition. Pour in the wine and keep stirring until the sauce is thick and smooth. Bring to the boil, reduce the heat and simmer for 3-5 minutes.

Remove from the heat and stir in the cream, shredded ham hock and cooked chicken. Taste and adjust the seasoning if necessary.

Preheat the oven to 200C/400F/Gas 6.

Fill three individual pie dishes or large ramekins with the creamy chicken mixture.

Unwrap the pastry sheet and cut out three circles, slightly wider than the tops of the pies. Any remaining pastry can be stored in the fridge and used within a couple of days.

Place the pastry circles on top of the pies and slightly crimp the edges.

Make a small hole in the centre of each pie with the tip of a knife and cover the pastry with a third of the grated cheese.

Bake in the preheated oven, on the middle shelf, for 35-40 minutes or until the edge of the pastry is golden-brown, the cheese is melted and bubbling and the filling is piping hot.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.