Charlie Bigham’s Roast Chicken, Leek & Ham Pie from Supper with Charlie Bigham

By Erin Brown
Related Categories: Cookbook Confidential

“Everyone loves a pie. We’ve been making them at Charlie Bigham’s for 20 years and they have something of a cult following, especially the ones we sell in individual ceramic ramekins. I know some people will say: ‘Hang on a minute, but are these even pies? Surely a proper pie has pastry all around it, not just on top?’ If you’re a pie purist and want a pastry base, please adapt the recipe accordingly. This is one of my favourites and can easily be adjusted for that post-Christmas Day meal we are all familiar with, when you wonder what to do with the leftover turkey. For this recipe, I roast a whole chicken to ensure maximum flavour, the ham hock can be bought pre-made (it’s effectively slowcooked pulled ham), and don’t scrimp on the leeks: they are key to the overall flavour.” Charlie Bigham, author of Supper with Charlie Bigham

1 large roast chicken, about 2kg

(4lb 8oz), to yield about 750g

(1lb 10oz) meat

4 large leeks (about 725g /

1lb 9oz), roughly chopped

100g (3½oz) butter

Leaves from a few thyme sprigs

250g (9oz) ham hock meat, or other boneless ham, chopped

500g (1lb 2oz) ready-made puff pastry

Plain flour, to dust

1 egg, lightly beaten

For the béchamel

50g (1¾oz) butter

50g (1¾oz) plain flour

600ml (20fl oz) milk

Good grating of nutmeg

100ml (3½fl oz) double cream

150ml (¼ pint) chicken stock, either fresh or made with 1 stock cube

Sea salt flakes and freshly ground

White pepper, or black pepper

Pull all the roast chicken off the carcass and break up with your hands into pieces that you’d want to eat. (I recommend keeping all the skin and bones to make a good chicken stock.)

Make your béchamel. Start by melting the butter in a large saucepan, then tip in the flour and stir for about a minute so the flour is cooked. Slowly add the milk, stirring frequently to ensure there are no lumps. Add the nutmeg, pepper and cream. Keep over a low heat, stirring often, until the sauce is smooth. Stir in the stock and season, if needed, with a little salt.

In a frying pan, fry your leeks in the butter until nicely softened (6–8 minutes), adding the thyme leaves towards the end. Now combine your chicken and leeks with the béchamel and crumble in the ham hock. Season well. Thoroughly mix and tip into a large (2-litre / 3½-pint) pie dish. Leave to cool, or cover and chill, if making in advance.

Preheat the oven to 200°C/180°C fan (400°F), Gas Mark 6.

Roll out the puff pastry on a floured work surface to the correct size to fit your pie dish, then place over the dish. Crimp around the edge with your thumb. You can score the top lightly with a small sharp knife to decorate the pie (being careful not to pierce the pastry). Finally, finish with a brush of egg wash.

Cook in the oven for 35–40 minutes, adding a little more time if your pie filling was chilled.