We start by slowly poaching chicken breast in a sous vide until cooked soft and moist. Whereupon we add it to a vegetable medley, mainly leek together with shredded ham and cream. We spoon this mixture into a shortcrust base with a puff pastry lid. The result is a bit of crunch from the pastry but a soft and mouth watering chicken filling that brings joy into the world.
Chicken, Ham and Leek Pie
£3.75Price