Easiest Way to Make Quick Chicken, Ham and Leek Pie

Chicken, Ham and Leek Pie. Put in a saucepan and pour on the chicken stock. Stir the chicken, ham and leeks into the cooled sauce. Tip the chicken filling into the pie dish.

Add the ham and leeks to the chicken along with the diced lard, ginger, mace, salt and ground black pepper. 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. Each element of the filling is lovingly prepared with an incredible attention to detail - using the rendered fat from reserved chicken thigh skins to cook the leeks is a particular detail that will set the hearts of foodies fluttering.

Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, chicken, ham and leek pie. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Put in a saucepan and pour on the chicken stock. Stir the chicken, ham and leeks into the cooled sauce. Tip the chicken filling into the pie dish.

Chicken, Ham and Leek Pie is one of the most popular of current trending foods in the world. It's simple, it's fast, it tastes yummy. It's enjoyed by millions every day. They are nice and they look wonderful. Chicken, Ham and Leek Pie is something that I've loved my whole life.

To get started with this recipe, we have to prepare a few components. 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. {Take of For The Filling.
2. {Make ready 600 ml of Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns).
3. {Prepare 8-10 of Chicken Thighs - Skinned and Boned.
4. {Prepare 2 of Large Leeks.
5. {Prepare 85 Gr of Unsalted Butter (important if using Salty Pork Hoc).
6. {Prepare 85 Gr of Plain Flour.
7. {Prepare 50 ml of Double cream (can us whipping cream if not available).
8. {Get 300 Gr of Pork Hoc - Cooked and Shredded.
9. {Prepare 2 Tbls of English Mustard.
10. {Prepare 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. {Get 250 Gr of Plain Floor.
14. {Take 1 of Sml Egg.
15. {Get 45 Gr of Unsalted Butter.
16. {Make ready 45 Gr of Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it).
17. {Make ready 100 ml of water.
18. {Get 1 of Egg to Glaze.

Mix the cooked chicken in a bowl with the cooked ham, leeks, peas and parsley. Discard the excess oil from the roasting tin, put the tin directly over a medium heat and fry the onion a little longer if not well browned. 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.

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..

Add the ham and leeks to the chicken along with the diced lard, ginger, mace, salt and ground black pepper. The recipe for chicken, leek and ham pie is below. Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry. Chicken, Ham, Leek and Mushroom Pie A real winner of a chicken dinner! It can be hard to choose just a few fillings for a pie, so why not put them all in?

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