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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 Energy.

We are very mindful that having healthy meals can help us really feel better in our bodies. We have a tendency to feel way less gross after we increase our intake of healthy foods and decrease our consumption of unhealthy foods. A little bit of pizza will not cause you to feel as healthy as eating a fresh green salad. Choosing healthier food choices can be difficult when it’s snack time. Shopping for snacks can be a struggle because you have so many options. Why not try one of the following wholesome snacks the next time you need some extra energy?

If you are not hypersensitive to nuts, try consuming some almonds! Almonds are often considered a super food because they’re packed full of things which help boost our vigor while keeping us healthy. Various nutritional vitamins are found in these wonderful nuts. Tryptophan, an enzyme also found in turkey which induces drowsiness, is found in almonds. Regarding almonds, however, they wont make you yearn for a nap. Alternatively they will simply help your muscles and digestive system relax while also helping you feel less burned out. Your emotional state can often be lifted by simply eating almonds.

A large selection of easy health snacks is easily available. Determining to live a healthy life style can be as uncomplicated as you want it to be.

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 do it.

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

Discard the excess oil from the roasting tin, put the tin directly over a medium heat and fry the onion a little longer if not well browned. Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Once it's started to simmer, you can add a little more milk if you think it is too thick.

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