Name: Spicy Cajun Chicken Ham and Leek Pie Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 lb chicken breast, diced into bite-sized pieces; 6 oz cooked ham, cubed; 2 large leeks, white and light green parts sliced; 2 tbsp unsalted butter; 1 tbsp Cajun seasoning; 1/2 tsp smoked paprika; 3 tbsp all-purpose flour; 1.5 cups low-sodium chicken stock; 1/2 cup heavy cream; 1 sheet pre-rolled puff pastry; 1 large egg, beaten

Preheat your oven to 400°F (200°C) and lightly grease a deep 9-inch pie dish.

In a large skillet, melt the butter over medium heat and sauté the sliced leeks for 5 minutes until soft and translucent.

Add the diced chicken to the skillet, cooking for about 5 to 6 minutes until browned on all sides, then stir in the Cajun seasoning and smoked paprika.

Sprinkle the flour over the chicken and leeks, stirring constantly for 1 minute to cook out the raw flour taste.

Slowly pour in the chicken stock while whisking, then add the heavy cream and cubed ham, simmering for 5 minutes until the sauce thickens and bubbles.

Pour the hot chicken, ham, and leek filling into your prepared pie dish, smoothing it into an even layer.

Drape the puff pastry sheet over the filling, trim any excess overhang, press the edges to seal, and brush the top generously with the beaten egg.

Cut a small slit in the center of the pastry to let steam escape, then bake for 30 to 35 minutes until the crust is puffed and golden brown before serving.