Chicken and Ham Pie with Scone Topping

cook 30 mins
  • 2 tablespoons butter
  • 2 leeks, sliced
  • 300 g (10 oz) skinless, boneless chicken thighs, diced
  • 150 g (5 oz) piece of ham, cut into small chunks
  • 150 ml (1/4 pint) hot chicken stock
  • 100 ml (3 1/2 fl oz) crème fraîche
  • 150 g (5 oz) plain flour
  • 1 tablespoon baking powder
  • 2 tablespoons olive oil
  • 150 ml (1/4 pint) milk
  • 2 tablespoons mixed herbs (such as parsley, thyme, chives), finely chopped
  • 25 g (1 oz) Cheddar cheese, grated
  • salt and pepper
  • Melt the butter in a shallow, flameproof casserole dish. Add the leeks and cook for 3 minutes until softened. Add the chicken and cook for 2 minutes until lightly browned all over. Stir in the ham, stock and crème fraîche, then season to taste.
  • Mix the flour and baking powder in a bowl, then pour in the oil and milk. Mix gently, season well and stir in the herbs and cheese.
  • Arrange spoonfuls of the dough on top of the chicken mixture, leaving a little space between each spoonful. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until the topping is lightly browned and the chicken is cooked through.
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