Easiest Way to Prepare Yummy Chicken, Ham and Leek Pie

Chicken, Ham and Leek Pie. 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 Spoon the cooled filling into the pastry-lined pie tin.

It turns pot pie into an amazing weeknight dinner! People talked about pie and they never meant sweet pies. Chicken, Ham & Leek Pie recipe: Chicken, Ham and Leek pie, served with some lovely veggies. You can have Chicken, Ham and Leek Pie using 18 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken, Ham and Leek Pie

1. Prepare of For The Filling.
2. It's of Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns).
3. You need of Chicken Thighs - Skinned and Boned.
4. You need of Large Leeks.
5. It's of Unsalted Butter (important if using Salty Pork Hoc).
6. You need of Plain Flour.
7. It's of Double cream (can us whipping cream if not available).
8. Prepare of Pork Hoc - Cooked and Shredded.
9. You need of English Mustard.
10. You need of Cheddar Grated - I used Mild but up to taste.
11. You need of Salt and Pepper.
12. Prepare of For the Pastry.
13. You need of Plain Floor.
14. Prepare of Sml Egg.
15. You need of Unsalted Butter.
16. You need of Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it).
17. You need of water.
18. Prepare of Egg to Glaze.

Mix the cornflour with a little of the milk. Stir in the ham and chicken. Add two thirds of the chicken stock. Remove and serve with mashed potatoes.

Chicken, Ham and Leek Pie instructions

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..

Celebrate British Pie Week with this deliciously creamy, chicken, ham & leek pie recipe. Come visit us here at Farndon Fields in Market Harborough. Roll out the pie crust until it is slightly larger than the pie plate. Combine the chicken, ham and leeks in a large pie dish, with plenty of seasoning and chopped parsley, if you wish. Chicken breast pieces, ham and buttery leeks in a creamy parsley sauce enclosed in all butter shortcrust pastry.