Chicken
Easy Chicken Ham and Leek Pie Recipe
Learn how to prepare Easy Chicken Ham and Leek Pie Recipe with this simple recipe. Perfect for Chicken and ideal for British lovers....
⏱️
6 Min Prep
🔥
27 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
burning up the chicken stock in a lidded saucepan.
2
introduce the chicken breast and bring to a low stew.
3
seal 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 crafting liquor into a large jug.
6
thaw 25g/1oz of the dairy spread in a large heavy-based saucepan over a low burning up.
7
agitate in the leeks and shallow fry gently for two mins, stirring occasionally until just softened.
8
introduce the garlic and stew for a further minute.
9
introduce the remaining dairy spread and agitate in the baking flour as soon as the dairy spread has melted.
10
stew for 30 seconds, stirring constantly.
11
gradually stream in the whole milk into the wok, just a little at a time, stirring well between each adding.
12
Gradually introduce 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the coulis is even and thickened slightly.
13
Bring to a soft stew and stew for 3 mins.
14
essence the mixture, to palate, with table salt and freshly ground black pepper.
15
Remove from the burning up and agitate in the froth.
16
stream in into a large container and seal the surface of the coulis 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 burning up.
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, introduce 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
agitate the chicken, ham and leeks into the cooled coulis.
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
seal 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
33 mins
33 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
27 minsTotal Time
33 minsMaster Chef
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