Chicken, Ham and Leek Pie. Add the chicken, leeks, and ham hock and season with salt and pepper. Transfer to a large bowl and allow to cool. Stir through the chopped parsley and refrigerate Spoon the cooled filling into the pastry-lined pie tin.
This recipe for Chicken, Ham & Leek Pot Pie cooks in the slow cooker and is finished in the oven. People talked about pie and they never meant sweet pies. It was always a pork pie, or steak & mushroom and I quickly realized that pie in this country is not only different, but it's AMAZING! Chicken, Ham and Leek Pie most diverse and own mind sense that unique. Few types of Chicken, Ham and Leek Pie recipes are also enough easy to process and dont pick up lengthy. Even though not everyone likes Chicken, Ham and Leek Pie food, currently some people are got attached and like the various Chicken, Ham and Leek Pie foods on hand. This can be seen of the number of restaurants that prepare Chicken, Ham and Leek Pie as one of the serving. You can cook Chicken, Ham and Leek Pie using 18 ingredients and 11 steps. Here is how you cook that.
Ingredients of Chicken, Ham and Leek Pie
- It's of For The Filling.
- You need 600 ml of Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns).
- Prepare 8-10 of Chicken Thighs - Skinned and Boned.
- You need 2 of Large Leeks.
- It's 85 Gr of Unsalted Butter (important if using Salty Pork Hoc).
- Prepare 85 Gr of Plain Flour.
- It's 50 ml of Double cream (can us whipping cream if not available).
- Prepare 300 Gr of Pork Hoc - Cooked and Shredded.
- You need 2 Tbls of English Mustard.
- Prepare 75 Gr of Cheddar Grated - I used Mild but up to taste.
- It's to Taste of Salt and Pepper.
- You need of For the Pastry.
- It's 250 Gr of Plain Floor.
- You need 1 of Sml Egg.
- It's 45 Gr of Unsalted Butter.
- It's 45 Gr of Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it).
- Prepare 100 ml of water.
- Prepare 1 of Egg to Glaze.
Roll out the pie crust until it is slightly larger than the pie plate. Heat a frying pan over a medium heat, then add the oil. Tender chicken breast, ham and leeks in a white wine sauce, topped with melt-in-the-mouth, shortcrust pastry. Add the ham and leeks to the chicken along with the diced lard, ginger, mace, salt and ground black pepper.
Chicken, Ham and Leek Pie instructions
- 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..
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. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid. 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.
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