HAIRY BIKERS' CREAMY CHICKEN, HAM AND LEEK PIE
Unleash this crowning glory upon your guests - a delicious chicken and ham pie, bubbling with homemade goodness. Equipment and preparation: You'll need a 23cm/9in round pie dish. Each serving provides 1353 kcal, 57g protein, 84g carbohydrates (of which 6g sugars), 86g fat (of which 52g saturates), 7g fibre and 2.8g salt.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.
- Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
- Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
- Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool.
- Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to heat.
- For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/9oz pastry for the lid.
- Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
- Cut the chicken breasts into 3cm/1¼in pieces. 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. Roll out the reserved pastry for the lid.
- Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.
- Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes, or until the pie is golden brown all over and the filling is piping hot.
Nutrition Facts : Calories 1353kcal, Carbohydrate 84g, Fat 86g, Fiber 7g, Protein 57g, SaturatedFat 52g, Sugar 6g
HAM AND LEEK PIES
I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. -Bonny Tillman, Acworth, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Fat 37 g fat (15 g saturated fat), Cholesterol 123 mg cholesterol, Sodium 1,461 mg sodium, Carbohydrate 72 g carbohydrate, Fiber 9 g fiber, Protein 25 g protein.
HAM, LEEK & POTATO PIE
Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like
Provided by Jane Hornby
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
- Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
- Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
- Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.
Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Protein 18 grams protein, Sodium 1.84 milligram of sodium
HAM, LEEK AND POTATO PIE
This recipe has everything you need for a warm night in. We promise this will get the family to the table with this delicious creamy pie :)
Provided by ParsnipsandPears
Categories Savory Pies
Time 50m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
- Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
- Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
- The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.
Nutrition Facts : Calories 1399.4, Fat 83.1, SaturatedFat 30.1, Cholesterol 194.6, Sodium 635.7, Carbohydrate 125.2, Fiber 9.9, Sugar 10.2, Protein 39.8
CHICKEN, HAM AND LEEK PIE
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
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, HAM AND LEEK PIE
Nothing warms up winter like a chicken and ham pie. Serve with mash and greens for a seasonal feast.
Provided by Tom Kerridge
Categories Main course
Yield Serves 8
Number Of Ingredients 21
Steps:
- To make the filling, put the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Put in a saucepan and pour on the chicken stock. Bring to a simmer, then infuse over a low heat for 5 minutes.
- Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Add the leeks and cook for 15 minutes until soft.
- Strain the stock into a clean bowl, and set aside the chicken and leeks to cool. When cool enough to handle, pull the chicken off the bones and set aside on a plate.
- 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.
- Remove from the heat and add the cream, mustard and Cheddar and stir until the cheese has melted.
- Add the chicken, leeks, and ham hock and season with salt and pepper. Transfer to a large bowl and allow to cool. Stir through the chopped parsley and refrigerate until needed.
- To make the hot water crust pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Make a well in the centre and pour in the eggs. Mix on a medium speed until well incorporated - the dough will be crumbly once the egg has been worked in.
- Melt the butter, lard and 250ml/9fl oz water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the hot liquid, stopping as soon as a dough forms (Alternatively, you can mix the pastry by hand, using a wooden spoon to beat in the eggs and then the melted mixture.)
- Take the dough out of the bowl and divide into two pieces, one twice the size of the other: one-third for your pie lid, and the larger portion to line the pie tin.
- On a lightly floured surface, roll out the larger piece to a round, 5mm thick. Use to line the base and sides of a 23cm/9in round pie tin, 5cm deep, pushing the pastry into the sides. Let the excess overhang the rim and brush the pastry with beaten egg yolk.
- Roll out the other piece of pastry to a round, 5mm thick, for the pie lid. Spoon the cooled filling into the pastry-lined pie tin. Cover with the pastry lid and cut away the overhanging excess pastry from the edge. (There will be quite a lot of trimmings.) Press the edges together with your fingertips, to seal and crimp.
- Brush the surface evenly with beaten egg yolk and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes to allow the pastry to set. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.
- Bake the pie in the oven for 35-45 minutes or until the pastry is golden and crisp. Leave to stand for about 10 minutes before slicing and serving.
HAM AND LEEK PIE
Ham and leek pie is a comforting, creamy, savory pie recipe that uses simple ingredients - just ham, leeks, potatoes, carrots, and a few other ingredients. Topping with a puff pastry crust makes it complete!
Provided by Savory With Soul
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Remove puff pastry from freezer to thaw.
- In a medium sauce pan, cook potatoes and carrots in boiling water until tender (5 minutes).
- Meanwhile, preheat cast iron skillet to medium heat. Melt butter and brown ham with leeks and marjoram for 5 minutes.
- Preheat oven to 350 F.
- Sprinkle flour over top of ham. Then add nutmeg and stock and blend with a fork or whisk to eliminate any lumps. Cook this mixture on medium heat for about 5 minutes to thicken, stirring frequently.
- Drain potatoes and carrots and add to skillet along with cream and mustard. Mix together.
- Unroll puff pastry and cut appropriate size to cover top of pie (can use an inverted plate of the same size).
- Top pie filling with puff pastry dough. Poke the top with a fork a few times to prevent over rising.
- Place skillet on cookie sheet to catch any drips.
- Bake for 30 minutes or until browned and bubbly.
Nutrition Facts : Calories 549 kcal, Carbohydrate 39 g, Protein 19 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 61 mg, Sodium 1126 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN, LEEK AND HAM PIE
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)
More about "ham and leek pie food"
HAM AND LEEK PIE RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 Category MainCuisine BritishTotal Time 1 hr 20 mins
- Heat a frying pan over a medium heat, then add the oil. When hot, add the leeks and onion, and sauté for 2 minutes. Add the garlic and sauté until the leeks and onion are softened but not coloured, and any excess liquid has evaporated. Season with salt and pepper.
- Sprinkle over the flour and stir for 1-2 minutes, then slowly stir in the stock. Add the ham, crème fraîche and mustard, and stir together. Adjust the seasoning, if necessary. Set aside to cool.
- Roll out the pastry on a lightly floured surface with a flour-dusted rolling pin until it is about 2-3mm thick. Cut a strip of pastry the same width as the rim of a pie dish (about 1.7 litre capacity). Lightly brush the edge of the dish with a little of the beaten egg yolk and fix the strip around it. Spoon the filling into the pie dish.
HAM AND LEEK PIE — CO-OP - CO-OP RECIPES
From coop.co.uk
Cuisine ['British']Total Time 35 minsCategory ['Dinner']Published 2020-09-08
HAM AND LEEK PIE - RASPBERRIESANDKOHLRABI.COM
From raspberriesandkohlrabi.com
- In a large dutch oven over medium heat, melt the butter, then add the leeks and garlic. Sautee for 5 minutes until the leeks begin to soften. Add the potatoes and asparagus and continue cooking for an additional 10 minutes.
- Stir in the flour until blended. Cook for 1 minute. Add the stock and milk and bring to a boil over medium heat, stirring constantly; cook for 5 minutes until it starts to thicken.
BACON, LEEK AND MUSHROOM PIE- BORD BIA
From bordbia.ie
- Heat a large pan over a medium heat, add in the butter then gently sauté the leeks, onions and mushrooms until soft. Add in the flour and cook for a minute, then gradually stir in the milk.
- Continue to cook, stirring all the time until mixture thickens and begins to boil. Then add in the ham, mustard, tarragon and black pepper, then check for seasoning.
CHICKEN, HAM AND MUSTARD LATTICE PIE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- To make the pastry, put the flour, salt and butter in the bowl of a food processor and pulse until the mixture resembles fine crumbs. Add the beaten eggs and 2 tbsp iced water and pulse until the mixture starts to come together into a ball, adding a little more water if needed. (Alternatively, put the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine crumbs before adding the egg and 2 tbsp iced water, adding more if needed.) Turn out onto a lightly floured work surface and knead until smooth. Wrap and chill in the fridge for 30 minutes to rest.
- Meanwhile, heat the oven to 200°C/180°C fan/gas 6 and put a baking sheet in the oven. Heat the oil in a large frying pan over a medium heat. Working in batches, fry the chicken for 2-3 minutes on each side until browned and cooked through. Remove from the pan and set aside.
- Wipe the pan clean, then return to a medium heat. Add the butter, garlic and leeks and cook for 8-10 minutes until starting to soften. Stir in the flour, then gradually add the stock, whisking continuously to stop lumps forming. When you have added all the stock and the mixture has thickened (about 4-5 minutes), stir in the cream and both mustards, followed by the chicken and ham. Season lightly with salt and pepper, then set aside to cool (see tips).
HAIRY BIKERS' CREAMY CHICKEN, HAM AND LEEK PIE
From goldfm.lk
- Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate.
- Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened.
- Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.
CHICKEN, HAM & LEEK PIE - BEST RECIPES UK
From bestrecipesuk.com
- Place the chicken stock into a lidded saucepan, add the chicken breasts and bring to a low simmer. Cover with the lid and simmer for 10 minutes, remove the chicken and place on a plate. Pour the stock into a jug and set aside.
- Melt 25g of the butter in a large saucepan over a low heat, add the leeks and fry gently for two minutes, stir occasionally until softened. Add the garlic and cook for a further minute and then add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
- Gradually pour the milk into the pan, just a little at a time, stirring well between each pour. Slowly add 250ml of the reserved stock and the wine, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
CHICKEN HAM AND LEEK PIE - SIMPLE HOME COOKED RECIPES
HAM AND LEEK PIE | RECIPES FOR GAMMON | WILTSHIRE BACON
From wiltshirebacon.com
- Preheat the oven to 190°C (170°C fan). Chop the leeks and rinse, then fry gently in a generous scoop of butter until they’re nice and soft. Sprinkle with a little salt and then remove from the heat.
- Make the white sauce. Melt 40g of butter in a heavy-bottomed saucepan, and then add the flour and whisk to form a thick paste. Heat for a few minutes, stirring frequently, then add the milk and whisk again until you have a nice smooth sauce.
- Remove the white sauce from the heat and grate a double handful of good strong cheddar into it, stirring to melt it through. Then season generously with black pepper.
CHICKEN HAM AND LEEK PIE - GAV'S KITCHEN – FREE EASY AND TASTY …
From recipesformen.com
- First, simmer the chicken breast in the chicken stock for about 10 minutes. Then lay the chicken breasts apart on a plate and retain the chicken stock.
- Chop the piece of ham into small pieces and place in the pie dish. Then sweat the onion and garlic and leeks together in a skillet in some butter for about 5 minutes and place aside in the pie dish.
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