James Strawbridge's Chicken and Ham Pot Pie

Serves 4

INGREDIENTS:

For the pie filling:

4 Adlington chicken breasts, roughly diced
500g Adlington smoked ham joint, diced
4 British banana shallots, finely diced
1 leek, finely diced
1-2 tsp rapeseed oil
50g butter
2 tbsp plain flour
500ml chicken stock
330ml Pure cider
2 tbsp Dill Mustard Sauce
2 tbsp flat leaf parsley, chopped

 

For the pastry:

500g plain flour
250g salted butter
1 tsp wholegrain mustard
1 tsp dried tarragon
Cold Water
1 beaten egg, to glaze

 

To serve:

200g British purple sprouting broccoli, steamed

 

METHOD:

1. Make your pastry in advance by mixing the butter, flour, mustard, and tarragon into a breadcrumb texture. Then gradually add cold water until the pastry dough forms and holds together. Wrap and allow to rest for 1-2 hours in the fridge.
2. Sauté your chopped leeks and shallots in a pan until soft and then add butter and flour. Cook out the flour and deglaze the pan with cider.
3. Mix the chicken, smoked ham, leeks and shallots with dill mustard sacue and chicken stock in your pie dish.
4. Preheat your oven to 200˚C and roll out your pastry on a floured surface. Cover your pie filling and crimp the edges by hand or seal with a fork. Brush with beaten egg.
5. Bake for 40-45 mins until the pastry is golden and the chicken is cooked.
6. Serve with steamed sprouting broccoli and a glass of cider.