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Chicken, Ham and Leek Pie
Chicken, Ham and Leek Pie

Before you jump to Chicken, Ham and Leek Pie recipe, you may want to read this short interesting healthy tips about Nutritious Power Goodies.

Healthy and balanced eating helps bring about a feeling of health and wellbeing. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy types plays a role in a more healthy feeling. A salad helps us feel much better than a piece of pizza (physically in any case). This is usually a problem, however, in terms of eating between snacks. You can spend numerous hours at the grocery store searching for the right snack foods to make you feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting treat.

Certain foods made from whole grains are fantastic for a quick snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. Eating on the run can easily be healthier with whole grain chips and crackers. Make the shift from refined products just like white bread to the healthier whole grain alternatives.

There are lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to chicken, ham and leek pie recipe. To cook chicken, ham and leek pie you need 18 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Chicken, Ham and Leek Pie:
  1. You need For The Filling
  2. You need 600 ml Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns)
  3. You need 8-10 Chicken Thighs - Skinned and Boned
  4. Use 2 Large Leeks
  5. Take 85 Gr Unsalted Butter (important if using Salty Pork Hoc)
  6. Prepare 85 Gr Plain Flour
  7. Provide 50 ml Double cream (can us whipping cream if not available)
  8. You need 300 Gr Pork Hoc - Cooked and Shredded
  9. Provide 2 Tbls English Mustard
  10. Use 75 Gr Cheddar Grated - I used Mild but up to taste
  11. Provide to Taste Salt and Pepper
  12. You need For the Pastry
  13. Get 250 Gr Plain Floor
  14. Use 1 Sml Egg
  15. Get 45 Gr Unsalted Butter
  16. Prepare 45 Gr Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it)
  17. Use 100 ml water
  18. Get 1 Egg to Glaze
Steps 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.

Method Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook. Slowly pour the milk into the pan, just a little. The recipe for chicken, leek and ham pie is below.

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