Chicken Leek And Ham Pie Recipes

CHICKEN, LEEK AND HAM PIE

Steps:

• Preheat the oven to 200C.
• Roll the chicken breasts in cling film so they are tightly sealed.
• Place them in a large saucepan and fill with water until the chicken breasts are completely covered.
• Bring the water to the boil and simmer gently for 20 - 30 minutes, depending on the size of the breasts.
• Remove from the heat, set aside and leave them in the water to cool.
• In a sauté pan, add the olive oil and gently sauté the leeks until soft, being careful not to brown them, as this will affect the flavour.
• Remove from the heat and set aside.
• Melt the butter in a medium sized saucepan, then add the flour and stir until completely mixed into a paste.
• Cook for a further two minutes, then add the wine and stir well.
• When mixed, remove from the heat and add the milk a little at a time, beating well with a wooden spoon. The sauce should be thick and lump free.
• When all the milk has been added, return the pan to the heat and gradually bring the sauce to the boil, stirring continuously.
• Reduce the heat and continue to cook the sauce for 10 minutes, then remove from the heat and stir in the cream.
• The sauce should now be very thick and glossy.
• Season with salt and pepper to taste.
• Unwrap the chicken breasts and slice into large chunks.
• Add the chunks of chicken and ham to the sauce and then fold in the leeks.
• Ensure everything is well mixed.
• Unwrap the pastry, roll out to 3mm thick and then cut out a shape just slightly larger than your pie dish to make the lid of your pie.
• With the left over pastry, line the lip of the dish.
• Fill the dish with the chicken, ham and leek mixture.
• Brush a half inch wide strip around the edge of the lid with beaten egg and place the pastry lid egg side down on top of the pie.
• Firmly pinch the edges to make a good seal.
• Trim off any excess pastry. Brush the pastry lid with the remaining beaten egg yolk and make a small slit in the centre.
• Place the pie in the oven and bake for 30 minutes until golden brown.

CHICKEN, HAM AND LEEK PIE

Steps:

• To make the filling, put the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Put in a saucepan and pour on the chicken stock. Bring to a simmer, then infuse over a low heat for 5 minutes.
• Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Add the leeks and cook for 15 minutes until soft.
• Strain the stock into a clean bowl, and set aside the chicken and leeks to cool. When cool enough to handle, pull the chicken off the bones and set aside on a plate.
• 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 the heat and add the cream, mustard and Cheddar and stir until the cheese has melted.
• 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 until needed.
• To make the hot water crust pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Make a well in the centre and pour in the eggs. Mix on a medium speed until well incorporated - the dough will be crumbly once the egg has been worked in.
• Melt the butter, lard and 250ml/9fl oz water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the hot liquid, stopping as soon as a dough forms (Alternatively, you can mix the pastry by hand, using a wooden spoon to beat in the eggs and then the melted mixture.)
• Take the dough out of the bowl and divide into two pieces, one twice the size of the other: one-third for your pie lid, and the larger portion to line the pie tin.
• On a lightly floured surface, roll out the larger piece to a round, 5mm thick. Use to line the base and sides of a 23cm/9in round pie tin, 5cm deep, pushing the pastry into the sides. Let the excess overhang the rim and brush the pastry with beaten egg yolk.
• Roll out the other piece of pastry to a round, 5mm thick, for the pie lid. Spoon the cooled filling into the pastry-lined pie tin. Cover with the pastry lid and cut away the overhanging excess pastry from the edge. (There will be quite a lot of trimmings.) Press the edges together with your fingertips, to seal and crimp.
• Brush the surface evenly with beaten egg yolk and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes to allow the pastry to set. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.
• Bake the pie in the oven for 35-45 minutes or until the pastry is golden and crisp. Leave to stand for about 10 minutes before slicing and serving.

HAM, LEEK & POTATO PIE

Steps:

• Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
• Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
• Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
• Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.

CHICKEN, HAM, LEEK & ROAST POTATO PIE

Steps:

• Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
• Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
• Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
• Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.

CHICKEN, HAM AND LEEK PIE

Steps:

• 1. Take the chicken off the bone in large pieces. In a deep dish pie plate,
• make alternate layers of chicken, ham and leeks.
• 2. In a saucepan over medium heat melt the butter and add the onions. Saute
• until the onions are soft. Stir in the flour and mustard and cook for a few
• minutes. Slowy add the chicken broth and cream, stirring until it is thickened.
• Pour the sauce over the chicken, ham and leeks in the pie pan.
• 3. Roll out the pie crust until it is slightly larger than the pie plate.
• Dampen the edges of the pie plate and cover with the pie crust. Crimp the edges
• and cut holes for steam.
• 4. Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to
• 30 minutes.