Chicken
Best Chicken Ham and Leek Pie Recipe
If you enjoy authentic Best Chicken Ham and Leek Pie Recipe cuisine, this homemade Chicken recipe is worth trying at home....
⏱️
5 Min Prep
🔥
19 Min Cook
🍽️
3 Servings
🥗
Non-Vegetarian
Ingredients
- 450ml Chicken Stock
- 3 Chicken Breast
- 75g Butter
- 2 sliced Leek
- 2 cloves minced Garlic
- 50g Plain Flour
- 200ml Milk
- 3 tbs White Wine
- 150ml Double Cream
- 150g Ham
- spinkling Sea Salt
- pinch Pepper
- 350g Plain Flour
- 200g Butter
- 1 Free-range Egg
- Beaten
- 1 tbls Cold Water
- 1 Free-range Egg
- Beaten
Instructions
1
bring to temperature the chicken stock in a lidded saucepan.
2
toss in the chicken breast and bring to a low bubble gently.
3
put a lid on with a lid and make for 10 moments.
4
Remove the chicken breasts from the aqua with tongs and place on a plate.
5
transfer the culinary preparation liquor into a large jug.
6
thaw 25g/1oz of the dairy spread in a large heavy-based saucepan over a low bring to temperature.
7
swirl around in the leeks and sauté gently for two moments, stirring occasionally until just softened.
8
toss in the garlic and make for a further minute.
9
toss in the remaining dairy spread and swirl around in the baking flour as soon as the dairy spread has melted.
10
make for 30 seconds, stirring constantly.
11
gradually transfer the dairy liquid into the wok, just a little at a time, stirring well between each adding.
12
Gradually toss in 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the gravy is creamy and thickened slightly.
13
Bring to a soft bubble gently and make for 3 moments.
14
augment the taste the mixture, to palate, with table salt and freshly ground black pepper.
15
Remove from the bring to temperature and swirl around in the heavy cream.
16
transfer into a large dish and put a lid on the surface of the gravy with cling ilm to prevent a skin forming.
17
Set aside to cool.
18
Preheat the oven to 200C/400F/Gas 6.
19
Put a baking tray in the oven to bring to temperature.
20
For the pastry, put the baking flour and dairy spread in a food processor and pulse on the pulse setting until the mixture resembles fine breadcrumbs.
21
With the motor running, toss in the beaten egg and aqua and pulse until the mixture forms a ball.
22
Portion off 250g/10oz of pastry for the lid.
23
Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish.
24
Lift the pastry over the rolling pin and place it gently into the pie dish.
25
Press the pastry firmly up the sides, making sure there are no air bubbles.
26
Leave the excess pastry overhanging the sides.
27
Cut the chicken breasts into 3cm/1¼in pieces.
28
swirl around the chicken, ham and leeks into the cooled gravy.
29
transfer the chicken filling into the pie dish.
30
Brush the rim of the dish with beaten egg.
31
Roll out the reserved pastry for the lid.
32
put a lid on the pie with the pastry lid and press the edges together firmly to seal.
33
Trim any excess pastry.
34
Make a small hole in the centre of the pie with the tip of a knife.
35
Glaze the top of the pie with beaten egg.
36
oven-cook on the preheated tray in the centre of the oven for 35-40 moments or until the pie is golden-brown all over and the filling is piping fiery.
Recipe Information
Cuisine
British
British
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
24 mins
24 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
19 minsTotal Time
24 minsMaster Chef
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