Chicken, Ham and Leek Pie
Chicken, Ham and Leek Pie

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken, ham and leek pie. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

The Hairy Bikers' chicken and ham pie is simple comfort food at its best - like a big warm hug on a cold day. Add the chicken, leeks, and ham hock and season with salt and pepper. Transfer to a large bowl and allow to cool. Stir through the chopped parsley and refrigerate Spoon the cooled filling into the pastry-lined pie tin.

Chicken, Ham and Leek Pie is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Chicken, Ham and Leek Pie is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook chicken, ham and leek pie using 18 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chicken, Ham and Leek Pie:
  1. Prepare For The Filling
  2. Get 600 ml Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns)
  3. Make ready 8-10 Chicken Thighs - Skinned and Boned
  4. Take 2 Large Leeks
  5. Prepare 85 Gr Unsalted Butter (important if using Salty Pork Hoc)
  6. Make ready 85 Gr Plain Flour
  7. Make ready 50 ml Double cream (can us whipping cream if not available)
  8. Make ready 300 Gr Pork Hoc - Cooked and Shredded
  9. Take 2 Tbls English Mustard
  10. Get 75 Gr Cheddar Grated - I used Mild but up to taste
  11. Take to Taste Salt and Pepper
  12. Get For the Pastry
  13. Make ready 250 Gr Plain Floor
  14. Make ready 1 Sml Egg
  15. Get 45 Gr Unsalted Butter
  16. Make ready 45 Gr Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it)
  17. Take 100 ml water
  18. Take 1 Egg to Glaze

Muddle together well, then put to one side while Brush the overhanging edges of the pie with water and place the pastry lid on top. Press the edges firmly together to seal, then trim off most of the. Tender chicken breast, ham and leeks in a white wine sauce, topped with melt-in-the-mouth, shortcrust pastry. Tender chicken in our creamy ham hock and leek sauce, topped with our light, flaky puff pastry.

Instructions to make Chicken, Ham and Leek Pie:
  1. Put Chicken Stock in a saucepan add 5 Sprigs of rosemary 5 sprigs of thyme and 5 peppercorns. Bring to a simmer, then infuse over a low heat for 5 minutes. Then strain to leave just the Stock.
  2. Add the chicken thighs to the pan, bring back to a simmer and cook gently for 20 minutes. Add the leeks and cook for 10-15 minutes until soft.
  3. Strain the stock into a clean bowl, and set aside the chicken and leeks to cool.
  4. Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens.
  5. Remove from Heat and Add Cheese and allow to melt, add the Cream and mustard.
  6. Then Return all the Leeks, Ham and chicken to the sauce and stir to combine. Allow to Cool.
  7. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the eggs. Mix on a medium speed until well incorporated- About 30 secs.
  8. Melt the butter, lard and 250ml water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the warm liquid, stopping as soon as a dough forms. (You can do this by hand with a large bowl and Spoon).
  9. Spoon the cooled filling into a oven Proof dish, then roll out the pasty so bigger than the top. Place the pasty on the top and push around the edges trimming any excess.
  10. Brush the surface evenly with beaten egg and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes (or upto a day) to allow the pastry to set.
  11. Preheat the oven to 200C/180C Fan/Gas 6. and cook for 35-40min until pastry is golden and filling is bubbling. Take out of the Oven and rest for 5 mins before serving.

Tender chicken breast, ham and leeks in a white wine sauce, topped with melt-in-the-mouth, shortcrust pastry. Tender chicken in our creamy ham hock and leek sauce, topped with our light, flaky puff pastry. Reviews for: Photos of Irish Chicken and Leek Pie. I cut up the ham slices and layered it along with the cubed chicken and the leek mixture. Homity Pie (British Cheesy Potato Leek Pie)Curious Cuisiniere.

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