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Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg.
To begin with this recipe, we must prepare a few components. You can cook creamy chicken, ham and leek pie using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Chicken, Ham and Leek Pie:
- Make ready Filling
- Take 2 Large chicken breasts
- Make ready 2 Leeks, washed and sliced
- Prepare 50 grams Plain flour
- Prepare 450 ml Chicken stock
- Prepare 2 garlic cloves, crushed and chopped
- Take 150 ml Double cream
- Get 200 ml Milk
- Take 150 grams Carved ham
- Make ready 3 tbsp White wine
- Make ready 1 Salt, to taste
- Take 1 Pepper, to taste
- Make ready 25 grams Butter, for frying the leeks
- Make ready 50 grams Butter
- Prepare Pastry
- Prepare 350 grams Plain flour
- Make ready 200 grams Butter or Lard
- Make ready 1 Large egg, beaten
- Take 1 Egg, beaten, to glaze
Brush the rim of the dish with beaten egg. Roll the reserved ball of pastry in the same way as the. Mix the cooked chicken in a bowl with the cooked ham, leeks, peas and parsley. Discard the excess oil from the roasting tin, put the tin directly over a medium heat and fry the onion a little longer if not well browned.
Steps to make Creamy Chicken, Ham and Leek Pie:
- For the pastry, in a bowl, mix together the flour and butter until fine breadcrumbs are formed.
- Add the egg and mix until a ball of dough is formed. Wrap in clingfilm and place in the fridge to cool.
- In a pan, add the chicken stock and bring to a boil. Add the chicken breasts and reduce to a simmer for 10 minutes.
- In a separate pan, melt 25g of the butter and add the sliced leeks. On a low heat, fry for 2 minutes, then add the garlic and cook a further 1 minute. Tip into a bowl and put aside.
- Remove the chicken breasts from the stock pan and put on a plate. Pour 200ml of stock into a jug and put to one side.
- In a pan, melt the remaining 50g butter. Once melted, add 50g of flour and stir constantly. This will form small, dough like balls. Add the milk slowly, stirring well between additions. Slowly add the 200ml stock and wine and cook on low heat for 3 minutes, stirring. Remove from heat and stir in the cream. Once done, place in a bowl and cover the surface with cling film to prevent a skin forming.
- Preheat the oven to 200c/180c Fan/Gas 6. Remove the pastry from the fridge and split into 2 pieces. On a lightly floured surface, roll out so that the pastry is a few cm bigger than the pie dish. Place in the dish and push down to remove any airbubbles.
- Chop the chicken into small chunks and add to the leeks. Stir in the sauce and add salt and pepper to taste. Place the mixture into the pie dish. Roll out the second portion of pastry. Beat an egg and brush around the pie edge. Place the pastry pie lid on top and slice carefully around the edge to remove any excess. Pinch around the edge and glaze with egg wash. Pierce a hole in the centre of the pie with a small knife.
- Cook in the centre of the oven for 35-40 minutes. Enjoy!
Chicken, Ham and Leek Pie This creamy chicken, ham and leek pie is a delicious way to feed the family and sneak them some greens! Each element of the filling is lovingly prepared with an incredible attention to detail - using the rendered fat from reserved chicken thigh skins to cook the leeks is a particular detail that will set the hearts of foodies fluttering. Season each layer with a little salt, pepper and mace. Pour the chicken stock over the layers, and dampen the edges of the dish. Hairy Bikers' creamy chicken, ham and leek pie by The Hairy Bikers.
Above is methods to cook creamy chicken, ham and leek pie, very simple to make. Do the cooking phases correctly, relax and use your coronary heart then your cooking will be delicious. There are lots of recipes that you can try from this web site, please discover what you need. If you happen to like this recipe please share it with your pals. Happy cooking.
