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

Howdy everybody, this time we offers you chicken, ham and leek pie recipes of dishes which might be easy to understand. We will share with you the recipes that you are on the lookout for. I’ve made it many times and it is so scrumptious that you just guys will find it irresistible.

Chicken, Ham and Leek Pie is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Chicken, Ham and Leek Pie is something which I have loved my whole life. They are nice and they look fantastic.

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.

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

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

Instructions 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 tips on how to cook chicken, ham and leek pie, very straightforward to make. Do the cooking levels appropriately, relax and use your coronary heart then your cooking shall be scrumptious. There are many recipes which you could attempt from this web site, please discover what you want. When you like this recipe please share it with your friends. Pleased cooking.