Chicken Ham And Leek Pie Food

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CHICKEN, HAM AND LEEK PIE



Chicken, Ham and Leek Pie image

This is adapted from a recipe I found on a website called Irish Abroad. Posted for ZWT 8 Great Britain/Ireland

Provided by AlaskaPam

Categories     Savory Pies

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

1 whole chicken (cooked)
1 cup ham (cooked and diced)
4 leeks (washed and chopped, light green and white parts only)
1 onion (finely chopped)
3 tablespoons butter
4 tablespoons flour
1 teaspoon Dijon mustard
1 1/2 cups chicken stock
1/2 cup heavy cream
salt (to taste)
pepper (to taste)
1/8 teaspoon nutmeg
1 pie crust, 9 inch

Steps:

  • 1. Take the chicken off the bone in large pieces. In a deep dish pie plate,
  • make alternate layers of chicken, ham and leeks.
  • 2. In a saucepan over medium heat melt the butter and add the onions. Saute
  • until the onions are soft. Stir in the flour and mustard and cook for a few
  • minutes. Slowy add the chicken broth and cream, stirring until it is thickened.
  • Pour the sauce over the chicken, ham and leeks in the pie pan.
  • 3. Roll out the pie crust until it is slightly larger than the pie plate.
  • Dampen the edges of the pie plate and cover with the pie crust. Crimp the edges
  • and cut holes for steam.
  • 4. Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to
  • 30 minutes.

CHICKEN, LEEK AND HAM PIE



chicken, leek and ham pie image

succulent chicken leek and ham pie bursting with flavour

Provided by BROCKLETANK

Time 35m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • heat oven to (200°C/180°C fan/gas 6) chop and wash leeks into discs and fry in butter for 5-10mins or until soft while leeks are frying chop up ham and chicken into chunks about 1cm by 1cm
  • add chunks of chicken and ham to the pan along with the stock (200ml of stock or 200ml of hotwater and a stock cube) season to taste with salt and pepper
  • pour the mixture into a oven proof dish and place rolled out pastry on the top, fold pastry over edges to seal and poke small holes in the middle for hot air to escape
  • crack egg and whisk, gently brush over the pastry put in oven for 15-20 mins or until golden brown take out and enjoy or cool and reheat (for reheating microwave for about 3-4 mins and then put in the oven to crisp up the pastry for about 2-3 mins)

CHICKEN AND LEEK PIE



Chicken and Leek Pie image

Make and share this Chicken and Leek Pie recipe from Food.com.

Provided by Lou van

Categories     Savory Pies

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 kg whole corn-fed chicken
1/2 teaspoon peppercorn
2 bay leaves
3 sprigs fresh thyme
1 onion, halved
1 celery rib
1/2 teaspoon salt
4 medium eggs
25 g butter
2 tablespoons olive oil
6 bacon, rashers cut into large pieces
2 leeks, thinly sliced
2 tablespoons plain flour
2 tablespoons grainy mustard
4 tablespoons creme fraiche
4 tablespoons chopped fresh parsley
squeeze lemon juice
250 g puff pastry
beaten egg, for glazing

Steps:

  • Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add the salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1-11⁄4 hours until tender.
  • Transfer the chicken to a plate. Strain 425ml/3⁄4 pint of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7 litre/3 pint pie dish.
  • Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
  • Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
  • Meanwhile, preheat the oven to 220C/Gas 7/fan 200°C Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm/2in larger than the top of the pie dish, then cut a 2.5cm/1in strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
  • Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
  • Roll out the pastry you put aside earlier. Cut 8 long strips each about 2.5cm/1⁄2in wide, and two more strips each about 4cm/11⁄2in wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the 8 thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
  • Chill the pie for 15 mins, if you have time, to set the pastry. (Can be made a day ahead up to this point. Keep chilled and add 4-5 extra minutes at baking time.) Bake for 30 - 35 miutes until the pastry is crisp, puffed up and deep golden brown.).

Nutrition Facts : Calories 750.9, Fat 53.7, SaturatedFat 16.6, Cholesterol 260.8, Sodium 543.3, Carbohydrate 29.8, Fiber 2.6, Sugar 2.8, Protein 36.8

CHICKEN, HAM, LEEK & ROAST POTATO PIE



Chicken, ham, leek & roast potato pie image

This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience

Provided by Good Food team

Categories     Dinner, Main course

Time 1h40m

Yield Serves 4 with leftovers

Number Of Ingredients 11

2 tbsp olive oil
400g chicken breast , cut into small chunks
140g thick-sliced ham , roughly chopped
roughly leftover roast potato , large ones halved
2 leeks , trimmed and sliced
1 heaped tbsp plain flour , plus extra for dusting
200ml white wine
400ml chicken stock
3 heaped tbsp crème fraîche
375g shortcrust pastry sheet (use fresh if you're freezing the pie)
beaten egg , to glaze

Steps:

  • Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
  • Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
  • Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
  • Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.

Nutrition Facts : Calories 956 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 2.31 milligram of sodium

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