Chicken
Chicken Ham and Leek Pie Made Simple
Chicken Ham and Leek Pie Made Simple is a delicious Chicken dish that can be prepared in just a few simple steps....
⏱️
6 Min Prep
🔥
24 Min Cook
🍽️
3 Servings
🥗
Non-Vegetarian
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Unlock All Premium RecipesIngredients
- 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
mildly hot the chicken stock in a lidded saucepan.
2
stream in in the chicken breast and bring to a low stew.
3
put a lid on with a lid and oven-cook for 10 mins.
4
Remove the chicken breasts from the liquid with tongs and place on a plate.
5
stream in the making liquor into a large jug.
6
liquefy 25g/1oz of the dairy spread in a large heavy-based saucepan over a low mildly hot.
7
mix gently in the leeks and sauté gently for two mins, stirring occasionally until just softened.
8
stream in in the garlic and oven-cook for a further minute.
9
stream in in the remaining dairy spread and mix gently in the baking flour as soon as the dairy spread has melted.
10
oven-cook for 30 seconds, stirring constantly.
11
bit by bit stream in the dairy liquid into the cooking vessel, just a little at a time, stirring well between each adding.
12
Gradually stream in in 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the condiment dip is creamy and thickened slightly.
13
Bring to a subtle stew and oven-cook for 3 mins.
14
augment the taste the mixture, to palate, with table salt and freshly ground black pepper.
15
Remove from the mildly hot and mix gently in the froth.
16
stream in into a large container and put a lid on the surface of the condiment dip 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 mildly hot.
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, stream in in the beaten egg and liquid 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
mix gently the chicken, ham and leeks into the cooled condiment dip.
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
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 mins or until the pie is golden-brown all over and the filling is piping burning.
Recipe Information
Cuisine
British
British
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
24 minsTotal Time
30 minsMaster Chef
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