It pains me to say this, but this Higgidy Chicken Pot Pie with Ham and Leek is better than anything I’ve made. In the past, I’ve cooked several chicken pies, but none have come anywhere near the Higgidy. Not good. Not good at all. I may have to give up the baking day job.
I’ve studied the ingredients for clues to its tasty secret and I think the addition of wholegrain mustard gives the pie a subtle tang. As you can see from the pictures, there’s loads of filling and the chicken is juicy and chunky, not shredded like other pies I’ve tried.
And it’s good to know that the chicken and ham comes from animals on farms approved by the RSPCA’s Freedom Food scheme.
But the best thing of all is the pastry. It stands proud like a tower, and is flaky, light and buttery, with a hint of cayenne pepper. Very, very nice indeed.
The pies come ready-cooked, so you can eat them cold, but they’re better hot. Just pop into a 180C/Gas 4 oven for 20-25 mins.
• Disclaimer: I was sent the Higgidy Pies and a Higgidy cookbook for review purposes. I’ve cooked f0ur recipes from the book and they were delicious, though not quite in the league of the Chicken Pot Pie. Very impressive.