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Stir the chicken, ham and leeks into the cooled sauce. Tip the chicken filling into the pie dish. Brush the rim of the dish with beaten egg.
Creamy Chicken, ham and leek pie is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Creamy Chicken, ham and leek pie is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook creamy chicken, ham and leek pie using 17 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Creamy Chicken, ham and leek pie:
- Get For the filling :
- Get 450 ml chicken stock
- Prepare 3 chicken breasts, skinned
- Make ready 75 g butter
- Make ready 2 leeks, trimmed and cut into 1 cm slices
- Take 2 , garlic cloves, crushed
- Get 50 g plain flour
- Take 200 ml milk
- Make ready 3 tbsp white wine
- Prepare 150 ml double cream
- Take 150 g piece thickly carved ham, cut into 2 cm chucks
- Prepare Sea salt flakes
- Make ready Ground pepper
- Take For Pastry:
- Make ready 350 g plain flour
- Prepare 200 g butter
- Prepare 1 large egg with 1 tbsp cold water, plus 1 egg beaten to glaze a
Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. 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! 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:
- Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breast from the water and place on a plate. Pour the cooking liquor into a bowl.
- Melt 25 g of butter in a saucepan over a low heat. Stir leeks and fry for 2 minutes.
- Add garlic and cook for 1 minute.
- Add remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds.
- Slowly pour the milk into a pan, little by little. Gradually add 250 ml of the reserved stock and the wine.
- Stirring until the stock is smooth and thickened slightly. Bring to a gentle simmer for 3 minutes.
- Season the mixture. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling wrap to prevent a skin form. Set aside to cool.
- Preheat the oven to 200 C. Put a baking trays in the oven to heat.
- For the pastry, put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the beaten egg and water and blend until mixture form a ball.
- Portion off 250 g of pastry for the lid.
- Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm thick and 4 cm larger than the pie dish.
- Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
- Cut the chicken breast into 3 cm pieces. Stir the chicken, ham, leeks into the cooled sauce.
- Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out reserved pastry for the lid.
- Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry
- Make a small hole in a centre of the pie. Glaze the top of the pie with beaten egg.
- Bake on a preheated tray in the centre of the oven for 30 - 40 minutes or until the pie is golden brown all over and the filling is pipping hot.
- Enjoy
As is to be expected from a Heston Blumenthal restaurant, this chicken, ham and leek pie from The Hind's Head is a work of perfection. 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 easy methods to cook dinner creamy chicken, ham and leek pie, very simple to make. Do the cooking phases correctly, calm down and use your heart then your cooking might be delicious. There are many recipes that you would be able to try from this website, please find what you need. If you like this recipe please share it with your pals. Blissful cooking.
