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

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

The ingredients needed to cook Chicken, Ham and Leek Pie:
  1. Provide 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. Provide 2 Large Leeks
  5. Prepare 85 Gr Unsalted Butter (important if using Salty Pork Hoc)
  6. Take 85 Gr Plain Flour
  7. You need 50 ml Double cream (can us whipping cream if not available)
  8. Take 300 Gr Pork Hoc - Cooked and Shredded
  9. Get 2 Tbls English Mustard
  10. Use 75 Gr Cheddar Grated - I used Mild but up to taste
  11. You need to Taste Salt and Pepper
  12. Prepare For the Pastry
  13. Get 250 Gr Plain Floor
  14. Prepare 1 Sml Egg
  15. You need 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. Use 100 ml water
  18. You need 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.

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. The recipe for chicken, leek and ham pie is below. Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry.

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