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Chicken, Ham and Potato Pie

serves 6-8


2 Tablespoons unsalted butter

1 Tablespoon extra virgin olive oil

2 medium leeks, white and light green parts thinly sliced

2 medium shallots, thinly sliced

1 small clove garlic, minced

2 medium Yukon gold potatoes (about 1 lb), peeled and cut into 1/2-inch dice

2 chicken breast fillets, cut into 1/2-inch pieces

2 cups diced ham

1 cup half-and-half

2 Tablespoons Dijon mustard

1-2 Tablespoons grainy mustard

1 Tablespoon chopped fresh flat-leaf parsley

1 Tablespoon chopped fresh chives

Kosher salt and freshly ground black pepper to taste

1 9-inch pie crust, homemade or store bought

1 sheet of puff pastry, homemade or store bought, thawed

1 egg, lightly beaten


In a large skillet, heat the butter and oil over medium-low heat.  Add the leeks, shallots, and garlic and saute for 10 minutes or until soft and wilted.


Meanwhile, bring a medium pot of salted water to a boil.  Add the potato and cook for 5 minutes.  Drain well.  Add the potato and chicken to the leek mixture and cook, stirring frequently, for 5 minutes.  Add the ham, half-and-half, and mustard and cook for another 5 minutes until the chicken is mostly cooked and the liquid slightly thickened.  Remove from the heat.  Stir in the parsley and chives.  Season to taste with salt and pepper; allow to cool completely.


Preheat the oven to 400 ° F.  On a lightly floured work surface, roll the pie crust into a 12-inch circle.  Line a 10-inch tart pan with removable bottom with the crust.  Place in the freezer for 15-20 minutes or until well chilled. Place the tart pan on a rimmed baking sheet.  Line the tart pan with a sheet of aluminum foil and weight with pastry weights or dried beans.  Bake for 15 minutes.  Remove the foil and weights.  Lightly prick the bottom and sides of the crust with a fork.  Return to the oven and bake for an additional 5-10 minutes or until golden; set aside.


On a lightly floured work surface, roll the puff pastry sheet slightly larger to cover the surface of the tart.  Fill the partially cooked tart with the cooled filling.  Top with the puff pastry, seal the edges with a fork, and trim away excess.  Brush the top with the beaten egg.  Using a sharp paring knife, cut a few small slits in the pastry to allow steam to escape.  Bake until pastry is golden brown and filling is warm, about 20-25 minutes.  Transfer to a wire rack and let rest for at least 15 minutes before serving. Carefully remove tart ring, slice and serve warm. Enjoy!


Printed from thegalleygourmet.net