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Serves: 6

Pie with Chicken, Ham and Leek

Prep Time
20 min.
Cooking Time
30 min.
Method
Indirect
Prep Time
20 min.
Cooking Time
30 min.
Method
Indirect

Ingredients

Pie 1 692X636Px 346X318
  • 400g Grilled chicken breast
  • 200g Thick-cut ham
  • 1 Onion
  • 1 Leek
  • 2 tbsp Fresh thyme leaves
  • 50g Butter
  • 1 tbsp Olive oil
  • 300ml Chicken stock
  • 1 1/2 tbsp Corn flour
  • 150ml Double cream
  • Salt
  • Pepper
  • 500g Puff pastry
  • 1 Egg yolk

Instructions

    In the kitchen:

  • 01 Chop the grilled chicken breast and the ham into bite-size pieces.
  • 02 Peel the onion and slice it.
  • 03 Clean the leek and slice it thickly.
  • 04 Wash the thyme.
  • 05 Heat the butter and olive oil in a saucepan, add the onion and leek and fry gently for 5 minutes until soft.
  • 06 Stir in the ham and chicken. Add two thirds of the chicken stock.
  • 07 Mix the remaining stock with the corn flour and stir until it is fully dissolved. Then add it to the saucepan.
  • 08 Add the thyme, double cream, salt and pepper. Bring it to boil.
  • 09 Turn down the heat and simmer for 5 minutes. Add a splash of water if the mixture is too thick.
  • 10 Spoon the filling into a pie dish and roll out the puff pastry to 1 cm thickness. Place it as a lid over the filling and crimp the edges by hand. Brush the pastry with the beaten egg yolk. Prick with a fork to allow any steam to escape.
  • At the barbecue:

  • 01 Prepare the barbecue for indirect heat – approx. 190 ºC. Place the pizza stone on the grate and let it preheat.
  • 02 Then put the pie on the stone, close the lid and bake it for 30 minutes until the pastry is crisp and the filling is bubbling hot.
  • 03 Remove and serve with mashed potatoes.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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