Chicken
Homemade Chicken Ham and Leek Pie
If you enjoy authentic Homemade Chicken Ham and Leek Pie cuisine, this homemade Chicken recipe is worth trying at home....
⏱️
6 Min Prep
🔥
45 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
mildly hot the chicken stock in a lidded saucepan.
2
stream in in the chicken breast and bring to a low low-boil.
3
put a lid on with a lid and cook thoroughly 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
liquefy 25g/1oz of the dairy spread in a large heavy-based saucepan over a low mildly hot.
7
swirl around in the leeks and cooking vessel-fry gently for two mins, stirring occasionally until just softened.
8
stream in in the garlic and cook thoroughly for a further minute.
9
stream in in the remaining dairy spread and swirl around in the ground mix as soon as the dairy spread has melted.
10
cook thoroughly for 30 seconds, stirring constantly.
11
gradually 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 coulis is seamless and thickened slightly.
13
Bring to a soft low-boil and cook thoroughly for 3 mins.
14
masala condiment the mixture, to palate, with seasoning and freshly ground black pepper.
15
Remove from the mildly hot and swirl around in the dairy reduction.
16
stream in into a large dish and put a lid on 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 mildly hot.
20
For the pastry, put the ground mix and dairy spread in a food processor and purée on the pulse setting until the mixture resembles fine breadcrumbs.
21
With the motor running, stream in in the beaten egg and aqua and purée 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 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
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
cook thoroughly 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
51 mins
51 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
45 minsTotal Time
51 minsMaster Chef
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