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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 Snacks that provide You Power.

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There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to chicken, ham and leek pie recipe. You can have chicken, ham and leek pie using 18 ingredients and 11 steps. Here is how you do it.

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

Once it's started to simmer, you can add a little more milk if you think it is too thick. Now tip the whole lot to your pie dish. An absolutely delicious crowd pleasing pie, made with leftover chicken and ham, this pie will have your guests asking for more. It's a simple, perfectly seasoned filling with chicken, ham, sauteed leeks, spinach and feta, all wrapped in buttery puff pastry. At times, Mr NQN has the slight tendency to look down at my entertainment choices.

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