Chicken Ham and Leek Pie

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes.
2. 2Remove the chicken breasts from the water with tongs and place the on a plate. Pour the cooking liquor into a large jug.
3. 3Melt the butterMelt 25g/1oz of the butter in a large heavy-based saucepan over a low heat. Stir through the leeks and fry gently for two minutes, giving it a stir occasionally until just softened.
4. 4Add the garlic and leave to cook for a further minute. Add the remaining butter and stir through the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
5. 5Slowly pour the milk into the pan, just a little at a time, stirring well between each adding.
6. 6Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
7. 7SeasonSeason the mixture, to taste, with salt and freshly ground black pepper. Take the pan off the heat and stir through the cream.
8. 8Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Keep to one side to cool.
9. 9Heat the ovenTurn the oven on to 200C/400F/Gas 6. Put a baking tray in the oven to heat.
10. 10For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs.
11. 11With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/10oz of pastry for the lid.
12. 12ShapeRoll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish.
13. 13Lift the pastry over the rolling pin and place the it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
14. 14Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg.
15. 15ShapeRoll out the reserved pastry for the lid.
16. 16Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.
17. 17Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg.
18. 18BakeBake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.