| 1 |
Preheat oven to 200 C. Grease a large shallow ovenproof dish with melted butter. |
| 2 |
To make Pastry: Sift flour into a bowl; add salt. Rub through the butter until mixture resembles fine breadcrumbs. Add water to form a stiff dough, knead lightly, refrigerate. |
| 3 |
To prepare the Filling: Trim fat and any bone chips from fillets, cut into 2-1/2 cm pieces; cut ham into 1 cm strips. |
| 4 |
Combine flour, pepper and nutmeg in a plastic bag, toss chicken pieces through flour mixture until well coated. |
| 5 |
Place half the leek and onion in layers over the base of prepared casserole dish. Top with half the ham and chicken pieces. Repeat layers using remaining onions, leeks, ham and chicken. Drizzle melted butter over filling, add stock. |
| 6 |
Knead pastry lightly, roll it out to fit dish, allowing for a decorative edge. Glaze the edges of the casserole dish with a little of the beaten egg. Cover pie with prepared pastry. Decorate edges of pastry to form a seal on the pie, flaze with beaten egg. |
| 7 |
Cut three deep slits in the pastry to allow steam to escape- cream will be added through these later. |
| 8 |
Bake for 1 hour, or until pastry is golden brown and chicken is cooked. Remove from the oven and leave to stand 5 minutes. Pour cream into slits and allow to stand a further 10 minutes before serving. |
| 9 |
Note: Chicken Pie tastes best if it is eaten on the day of baking. |