Chicken
Traditional Chicken Ham and Leek Pie Recipe
Learn how to prepare Traditional Chicken Ham and Leek Pie Recipe with this simple recipe. Perfect for Chicken and ideal for British lovers....
⏱️
14 Min Prep
🔥
39 Min Cook
🍽️
6 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
mix in the chicken breast and bring to a low stew.
3
seal with a lid and mildly hot for 10 mins.
4
Remove the chicken breasts from the liquid with tongs and place on a plate.
5
transfer the making liquor into a large jug.
6
thaw 25g/1oz of the shortening in a large heavy-based saucepan over a low mildly hot.
7
mix gently in the leeks and wok-fry gently for two mins, stirring occasionally until just softened.
8
mix in the garlic and mildly hot for a further minute.
9
mix in the remaining shortening and mix gently in the baking flour as soon as the shortening has melted.
10
mildly hot for 30 seconds, stirring constantly.
11
gently transfer the whole milk into the wok, just a little at a time, stirring well between each adding.
12
Gradually mix in 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the coulis is velvety and thickened slightly.
13
Bring to a subtle stew and mildly hot for 3 mins.
14
masala condiment the mixture, to palate, with table salt and freshly ground black pepper.
15
Remove from the mildly hot and mix gently in the heavy cream.
16
transfer into a large dish 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 mildly hot.
20
For the pastry, put the baking flour and shortening in a food processor and whiz on the pulse setting until the mixture resembles fine breadcrumbs.
21
With the motor running, mix in the beaten egg and liquid 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
mix gently the chicken, ham and leeks into the cooled coulis.
29
transfer 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
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 burning.
Recipe Information
Cuisine
British
British
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
53 mins
53 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
39 minsTotal Time
53 minsMaster Chef
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