Chicken, Ham and Leek Pie
Chicken, Ham and Leek Pie

Hey everyone, this time we will give you chicken, ham and leek pie recipes of dishes which are straightforward to grasp. We are going to share with you the recipes that you are searching for. I’ve made it many instances and it’s so scrumptious that you just guys will love it.

Chicken Ham and Leek Pie, a British pub favourite that is equally a family favourite. A chicken and ham mix in a creamy leek sauce topped of with a buttery flaky crust. This pie is all about the ingredients that it is made up with.

Chicken, Ham and Leek Pie is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Chicken, Ham and Leek Pie is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have chicken, ham and leek pie using 18 ingredients and 11 steps. Here is how you can achieve it.

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

Strain the stock into a clean bowl, and set aside the. This chicken, ham and leek pie recipe is very simple and can be made using puff pastry or shortcrust, depending on your preference. Ham and leek are always a good combination. The saltiness of the ham complements perfectly the sweetness of the leek.

Steps to make Chicken, Ham and Leek Pie:
  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.

Heat the chicken stock in lidded saucepan. Pour the cooking liquor into a large jug. Lift the cooked chicken onto a board and, when cool enough to handle, remove the meat in small chunks, putting the skin, bones and herbs from the cavity into a large pan. 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. Add the stock and the cream and cook for another minute.

Above is cook dinner chicken, ham and leek pie, very straightforward to make. Do the cooking phases accurately, calm down and use your coronary heart then your cooking will probably be delicious. There are a lot of recipes you could strive from this web site, please find what you want. For those who like this recipe please share it with your mates. Blissful cooking.