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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 Energy Enhancing Treats.

Eating healthy foods can make all the difference in the way you feel. If we eat more healthy meals and a smaller amount of the detrimental ones we generally feel much better. A bit of pizza does not make you feel as healthy as consuming a fresh green salad. Sometimes it’s hard to find wholesome foods for treats between meals. Shopping for goodies can be a challenge because you have a great number of options. Why not try some of the following wholesome snacks the next time you need some extra energy?

Have a shot at eating almonds if you don’t are afflicted by nut allergies. Almonds are often considered a super food since they’re packed full of things that help boost our vitality while keeping us healthy. Different vitamins and minerals tend to be found in these wonderful nuts. Tryptophan, an enzyme also found in turkey that triggers drowsiness, is found in almonds. However, you may not need a nap after eating and enjoying almonds. These nuts relax the muscles and offer a general sense of peace. Almonds often give you a general increased feeling of well-being.

You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.

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

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

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. 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.

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