Chicken
Chicken Ham and Leek Pie Recipe At Home
Learn how to prepare Chicken Ham and Leek Pie Recipe At Home with this simple recipe. Perfect for Chicken and ideal for British lovers....
⏱️
20 Min Prep
🔥
23 Min Cook
🍽️
2 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
lid with a lid and bring to temperature for 10 moments.
4
Remove the chicken breasts from the aqua with tongs and place on a plate.
5
stream in the making liquor into a large jug.
6
liquefy 25g/1oz of the shortening in a large heavy-based saucepan over a low bring to temperature.
7
swirl around in the leeks and shallow fry gently for two moments, stirring occasionally until just softened.
8
toss in the garlic and bring to temperature for a further minute.
9
toss in the remaining shortening and swirl around in the dusting masala condiment as soon as the shortening has melted.
10
bring to temperature for 30 seconds, stirring constantly.
11
bit by bit stream in the whole milk into the skillet, 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 condiment dip is even and thickened slightly.
13
Bring to a bland bubble gently and bring to temperature for 3 moments.
14
masala condiment the mixture, to non-sugary profile, with seasoning and freshly ground black pepper.
15
Remove from the bring to temperature and swirl around in the froth.
16
stream in into a large mixing bowl and lid 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 bring to temperature.
20
For the pastry, put the dusting masala condiment and shortening in a food processor and whiz on the pulse setting until the mixture resembles fine breadcrumbs.
21
With the motor running, toss in the beaten egg and aqua and whiz 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 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
lid 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 burning.
Recipe Information
Cuisine
British
British
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
43 mins
43 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
23 minsTotal Time
43 minsMaster Chef
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