Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken, ham and leek pie. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
The Hairy Bikers' chicken and ham pie is simple comfort food at its best - like a big warm hug on a cold day. Celebrate British Pie Week with this deliciously creamy, chicken, ham & leek pie recipe. Come visit us here at Farndon Fields in Market Harborough.
Chicken, Ham and Leek Pie is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chicken, Ham and Leek Pie is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Make ready For The Filling
- Take Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns)
- Prepare Chicken Thighs - Skinned and Boned
- Get Large Leeks
- Make ready Unsalted Butter (important if using Salty Pork Hoc)
- Make ready Plain Flour
- Get Double cream (can us whipping cream if not available)
- Make ready Pork Hoc - Cooked and Shredded
- Take English Mustard
- Take Cheddar Grated - I used Mild but up to taste
- Prepare Salt and Pepper
- Make ready For the Pastry
- Take Plain Floor
- Take Sml Egg
- Prepare Unsalted Butter
- Make ready Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it)
- Make ready water
- Make ready Egg to Glaze
Mix the cornflour with a little of the milk. This recipe for Chicken, Ham & Leek Pot Pie cooks in the slow cooker and is finished in the oven. It turns pot pie into an amazing weeknight dinner! People talked about pie and they never meant sweet pies.
Instructions to make Chicken, Ham and Leek Pie:
- 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.
- 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.
- Strain the stock into a clean bowl, and set aside the chicken and leeks to cool.
- 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.
- Remove from Heat and Add Cheese and allow to melt, add the Cream and mustard.
- Then Return all the Leeks, Ham and chicken to the sauce and stir to combine. Allow to Cool.
- 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.
- 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).
- 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.
- 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.
- 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.
It was always a pork pie, or steak & mushroom and I quickly realized that pie in this country is. Add the ham and leeks to the chicken along with the diced lard, ginger, mace, salt and ground black pepper. 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. Chicken breast pieces, ham and buttery leeks in a creamy parsley sauce enclosed in all butter shortcrust pastry.
So that’s going to wrap this up with this special food chicken, ham and leek pie recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
