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.
Ingredients of Chicken, Ham and Leek Pie
- Prepare of For The Filling.
- It’s 600 ml of Chicken stock – Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns).
- You need 8-10 of Chicken Thighs – Skinned and Boned.
- You need 2 of Large Leeks.
- Prepare 85 Gr of Unsalted Butter (important if using Salty Pork Hoc).
- You need 85 Gr of Plain Flour.
- You need 50 ml of Double cream (can us whipping cream if not available).
- It’s 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.
- Prepare to Taste of Salt and Pepper.
- It’s of For the Pastry.
- You need 250 Gr of Plain Floor.
- Prepare 1 of Sml Egg.
- You need 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).
- You need 100 ml of water.
- You need 1 of Egg to Glaze.
Using leftover pieces of chicken, you can make a fabulous chicken, ham and leek pie Slimming World style, served with spare veg.an easy dinner! Feast on a range of pies where chicken is teamed with mushroom, ham, leek and other tasty fillings. Chicken pie is proper comfort food for a family dinner. Celebrate British Pie Week with this deliciously creamy, chicken, ham & leek pie recipe.
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..
Come visit us here at Farndon Fields in Market Harborough. Roll out the pie crust until it is slightly larger than the pie plate. Chicken, Ham & Leek Pie recipe: Chicken, Ham and Leek pie, served with some lovely veggies. Mix the cornflour with a little of the milk. Try our healthier chicken and leek pie recipe.