Steps
- Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Brown 600g of chopped boneless chicken thighs for 6-8 minutes and remove.
- Melt 60g of butter in the pan; soften 2 trimmed sliced leeks over medium-low heat for 8-10 minutes. Add 2 minced garlic cloves for 1 minute, then 125ml of white wine; simmer until reduced slightly.
- Stir in 60g of all-purpose flour. Gradually stir in 400ml of chicken stock over 5 minutes, then 250ml of milk, 2 bay leaves, and 3 thyme sprigs. Simmer for 1 minute; discard the herbs.
- Stir in the chicken and 180g of chopped cooked ham. Season with salt and pepper; transfer to a 12 × 8in / 30 × 20cm pie dish.
- Preheat the oven to 400°F / 200°C. Roll 500g of puff pastry on a floured surface to ¼in / 5mm thick. Beat 1 egg; brush the dish rim, lay on the pastry, and crimp.
- Cut a steam vent, brush with egg, and bake for 45-60 minutes, until golden and the chicken reaches 165°F / 74°C.