Creamy Chicken, ham and leek pie
Creamy Chicken, ham and leek pie

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, creamy chicken, ham and leek pie. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

The Hairy Bikers' chicken and ham pie is simple comfort food at its best - like a big warm hug on a cold day. This hearty creamy pie is brought to you from Alastair Hendy's Home Cook. Season lightly, then stir in the mushrooms and cook for a couple more minutes, stirring occasionally.

Creamy Chicken, ham and leek pie is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Creamy Chicken, ham and leek pie is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have creamy chicken, ham and leek pie using 17 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Creamy Chicken, ham and leek pie:
  1. Make ready For the filling :
  2. Take 450 ml chicken stock
  3. Get 3 chicken breasts, skinned
  4. Get 75 g butter
  5. Make ready 2 leeks, trimmed and cut into 1 cm slices
  6. Prepare 2 , garlic cloves, crushed
  7. Prepare 50 g plain flour
  8. Make ready 200 ml milk
  9. Get 3 tbsp white wine
  10. Prepare 150 ml double cream
  11. Take 150 g piece thickly carved ham, cut into 2 cm chucks
  12. Prepare Sea salt flakes
  13. Prepare Ground pepper
  14. Prepare For Pastry:
  15. Take 350 g plain flour
  16. Prepare 200 g butter
  17. Get 1 large egg with 1 tbsp cold water, plus 1 egg beaten to glaze a

Topped off with a cheesy puff pastry lid. Individual pies filled with juicy chicken and ham in a creamy sauce. Topped off with a cheesy puff pastry lid. Spray pan with a little more oil and add leek, thyme and garlic.

Instructions to make Creamy Chicken, ham and leek pie:
  1. Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breast from the water and place on a plate. Pour the cooking liquor into a bowl.
  2. Melt 25 g of butter in a saucepan over a low heat. Stir leeks and fry for 2 minutes.
  3. Add garlic and cook for 1 minute.
  4. Add remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds.
  5. Slowly pour the milk into a pan, little by little. Gradually add 250 ml of the reserved stock and the wine.
  6. Stirring until the stock is smooth and thickened slightly. Bring to a gentle simmer for 3 minutes.
  7. Season the mixture. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling wrap to prevent a skin form. Set aside to cool.
  8. Preheat the oven to 200 C. Put a baking trays in the oven to heat.
  9. For the pastry, put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the beaten egg and water and blend until mixture form a ball.
  10. Portion off 250 g of pastry for the lid.
  11. Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm thick and 4 cm larger than the pie dish.
  12. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
  13. Cut the chicken breast into 3 cm pieces. Stir the chicken, ham, leeks into the cooled sauce.
  14. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out reserved pastry for the lid.
  15. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry
  16. Make a small hole in a centre of the pie. Glaze the top of the pie with beaten egg.
  17. Bake on a preheated tray in the centre of the oven for 30 - 40 minutes or until the pie is golden brown all over and the filling is pipping hot.
  18. Enjoy

Pleat each sheet (by lightly scrunching with your hands) and place over filling to cover pie completely. Creamy, flaky and filling all in one! My father brought this recipe from Ireland; it's a family favorite on those cold winter Sundays. This pie forms a delicious soft I cut up the ham slices and layered it along with the cubed chicken and the leek mixture. Instead of using pie crust I used puff pastry and just laid.

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