Chicken
Chicken Ham and Leek Pie Made Easy
Learn how to prepare Chicken Ham and Leek Pie Made Easy with this simple recipe. Perfect for Chicken and ideal for British lovers....
⏱️
17 Min Prep
🔥
43 Min Cook
🍽️
4 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
scalding up the chicken stock in a lidded saucepan.
2
toss in the chicken breast and bring to a low stew.
3
wrap with a lid and stew for 10 mins.
4
Remove the chicken breasts from the aqua with tongs and place on a plate.
5
stream in the preparing liquor into a large jug.
6
soften 25g/1oz of the margarine in a large heavy-based saucepan over a low scalding up.
7
swirl around in the leeks and pot-fry gently for two mins, stirring occasionally until just softened.
8
toss in the garlic and stew for a further minute.
9
toss in the remaining margarine and swirl around in the baking flour as soon as the margarine has melted.
10
stew for 30 seconds, stirring constantly.
11
gently stream in the whole milk into the pot, 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 seamless and thickened slightly.
13
Bring to a gentle stew and stew for 3 mins.
14
essence the mixture, to palate, with seasoning and freshly ground black pepper.
15
Remove from the scalding up and swirl around in the froth.
16
stream in into a large mixing bowl and wrap 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 scalding up.
20
For the pastry, put the baking flour and margarine in a food processor and mash on the pulse setting until the mixture resembles fine breadcrumbs.
21
With the motor running, toss in the beaten egg and aqua and mash 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
stream in 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
wrap 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
toast on the preheated tray in the centre of the oven for 35-40 mins or until the pie is golden-brown all over and the filling is piping scalding.
Recipe Information
Cuisine
British
British
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
60 mins
60 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
43 minsTotal Time
60 minsMaster Chef
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