Easiest Way to Make Appetizing Chicken, Ham and Leek Pie

Chicken, Ham and Leek Pie. The Hairy Bikers' chicken and ham pie is simple comfort food at its best - like a big warm hug on a cold day. Roll out the pie crust until it is slightly larger than the pie plate. Celebrate British Pie Week with this deliciously creamy, chicken, ham & leek pie recipe.

Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining. Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the ham and leeks to the chicken along with the diced lard, ginger, mace, salt and ground black pepper. You can cook Chicken, Ham and Leek Pie using 18 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken, Ham and Leek Pie

1. You need of For The Filling.
2. You need 600 ml of Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns).
3. Prepare 8-10 of Chicken Thighs - Skinned and Boned.
4. It's 2 of Large Leeks.
5. You need 85 Gr of Unsalted Butter (important if using Salty Pork Hoc).
6. Prepare 85 Gr of Plain Flour.
7. You need 50 ml of Double cream (can us whipping cream if not available).
8. You need 300 Gr of Pork Hoc - Cooked and Shredded.
9. Prepare 2 Tbls of English Mustard.
10. You need 75 Gr of Cheddar Grated - I used Mild but up to taste.
11. Prepare to Taste of Salt and Pepper.
12. Prepare of For the Pastry.
13. It's 250 Gr of Plain Floor.
14. It's 1 of Sml Egg.
15. It's 45 Gr of Unsalted Butter.
16. You need 45 Gr of Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it).
17. Prepare 100 ml of water.
18. You need 1 of Egg to Glaze.

Muddle together well, then put to one side while Brush the overhanging edges of the pie with water and place the pastry lid on top. Press the edges firmly together to seal, then trim off most of the. Tender chicken breast, ham and leeks in a white wine sauce, topped with melt-in-the-mouth, shortcrust pastry. Chicken, Ham & Leek Pie recipe: Chicken, Ham and Leek pie, served with some lovely veggies.

Chicken, Ham and Leek Pie instructions

1. Put Chicken Stock in a saucepan add 5 Sprigs of rosemary 5 sprigs of thyme and 5 peppercorns. Bring to a simmer, then infuse over a low heat for 5 minutes. Then strain to leave just the Stock..
2. Add the chicken thighs to the pan, bring back to a simmer and cook gently for 20 minutes. Add the leeks and cook for 10-15 minutes until soft..
3. Strain the stock into a clean bowl, and set aside the chicken and leeks to cool..
4. Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens..
5. Remove from Heat and Add Cheese and allow to melt, add the Cream and mustard..
6. Then Return all the Leeks, Ham and chicken to the sauce and stir to combine. Allow to Cool..
7. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the eggs. Mix on a medium speed until well incorporated- About 30 secs..
8. Melt the butter, lard and 250ml water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the warm liquid, stopping as soon as a dough forms. (You can do this by hand with a large bowl and Spoon)..
9. Spoon the cooled filling into a oven Proof dish, then roll out the pasty so bigger than the top. Place the pasty on the top and push around the edges trimming any excess..
10. Brush the surface evenly with beaten egg and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes (or upto a day) to allow the pastry to set..
11. Preheat the oven to 200C/180C Fan/Gas 6. and cook for 35-40min until pastry is golden and filling is bubbling. Take out of the Oven and rest for 5 mins before serving..

Mix the cornflour with a little of the milk. Reviews for: Photos of Irish Chicken and Leek Pie. I cut up the ham slices and layered it along with the cubed chicken and the leek mixture. Instead of using pie crust I used puff pastry and just laid it across the top of the casserole. I haven't tried this yet but plan to.