Chicken, Ham and Leek Pie

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How could we possibly improve our Chicken, Ham and Leek Pie? Well, it’s an evolution rather than a revolution but Jamie our development chef has come up trumps again. We now marinade our chicken in white wine and olive oil for 24 hours before cooking. The ham has a more rustic cut and a dash of white wine in the sauce brings a touch of elegance. A pastry glaze of egg yolk and thyme creates a golden finish once cooked. A prince among pies!