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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 Goodies that provide You Energy.

We are all aware that eating healthy foods can help us really feel better inside our bodies. We tend to feel way less gross whenever we increase our consumption of wholesome foods and decrease our consumption of junk foods. A salad helps us feel much better than a piece of pizza (physically anyway). This is often a problem, nonetheless, with regards to eating between snacks. Shopping for snacks can be a challenge because you have so many options. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack.

Probably the most popular snacks is low fat yogurt. Often people decide to eat yogurt over a healthy lunch which is not the right idea. You cannot beat yogurt any time it comes to a healthy snack though. It consists of tons of calcium, healthy proteins, and B vitamins. Yogurt is simple for the physical body to digest and, depending on the type of culture made use of to make the yogurt youre eating, can also help regulate your digestive system. Quick hint: choose unsweetened yogurt and add in walnuts or flaxseeds. It’s an easy way to lessen sugar while still enjoying a yummy snack.

A large selection of quick health snacks is easily accessible. Being healthy and balanced doesnt have 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. To cook chicken, ham and leek pie you need 18 ingredients and 11 steps. Here is how you achieve 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. Prepare 2 Large Leeks
  5. You need 85 Gr Unsalted Butter (important if using Salty Pork Hoc)
  6. Get 85 Gr Plain Flour
  7. Provide 50 ml Double cream (can us whipping cream if not available)
  8. Use 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. Prepare to Taste Salt and Pepper
  12. Use For the Pastry
  13. Get 250 Gr Plain Floor
  14. Get 1 Sml Egg
  15. Use 45 Gr Unsalted Butter
  16. Use 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. You need 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.

Now tip the whole lot to your pie dish. 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. An absolutely delicious crowd pleasing pie, made with leftover chicken and ham, this pie will have your guests asking for more.

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