Easy Cooking Recipe Chicken Ham and Leek Pie Practical Delicious

Fast cooking ultimate Chicken, Ham and Leek Pie easy, tasty, practical. 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. Cover with the pastry lid and cut away the overhanging excess pastry from the edge. The Hairy Bikers' chicken and ham pie is simple comfort food at its best - like a big warm hug on a cold day.

Welcome back to another tutorial, and today I'll be showing you how to make a simple but delicious homemade pie for all of the family! Ham and leek are always a good combination. The saltiness of the ham complements perfectly the sweetness of the leek.

18 ingredients, 11 steps, cooking Chicken, Ham and Leek Pie

How are you every body, now you get make recipe Chicken, Ham and Leek Pie with 18 ingredients and 11 steps. Next this is how to make it, please carefully carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 11 stages of easy cooking Chicken, Ham and Leek Pie.

Ingredients for Chicken, Ham and Leek Pie

1. Prepare : For The Filling.
2. You need 600 ml : Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns).
3. Prepare 8-10 : Chicken Thighs - Skinned and Boned.
4. You need 2 : Large Leeks.
5. It’s 85 Gr : Unsalted Butter (important if using Salty Pork Hoc).
6. It’s 85 Gr : Plain Flour.
7. It’s 50 ml : Double cream (can us whipping cream if not available).
8. You need 300 Gr : Pork Hoc - Cooked and Shredded.
9. It’s 2 Tbls : English Mustard.
10. Prepare 75 Gr : Cheddar Grated - I used Mild but up to taste.
11. You need to Taste : Salt and Pepper.
12. You need : For the Pastry.
13. Prepare 250 Gr : Plain Floor.
14. Prepare 1 : Sml Egg.
15. It’s 45 Gr : Unsalted Butter.
16. Prepare 45 Gr : Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it).
17. You need 100 ml : water.
18. Prepare 1 : Egg to Glaze. Tender chicken breast, ham and leeks in a white wine sauce, topped with melt-in-the-mouth, shortcrust pastry.Roll out the pie crust until it is slightly larger than the pie plate.This recipe for Chicken, Ham & Leek Pot Pie cooks in the slow cooker and is finished in the oven.It turns pot pie into an amazing weeknight dinner! If all basic ingredients Chicken, Ham and Leek Pie it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking 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.
    
12. Finish and Enjoy.

People talked about pie and they never meant sweet pies.It was always a pork pie, or steak & mushroom and I quickly realized that pie in this country is.Creamy chicken veloute sauce, chunks of chicken breast thick cut gammon ham and fragrant leeks topped with flaky pastry, chicken ham and leek pie to The Vegetables obviously Leeks, make sure you wash them thoroughly in all the folds and then just garlic is enough to give the pie some extra.Tender chicken in our creamy ham hock and leek sauce, topped with our light, flaky puff pastry.Add the ham and leeks to the chicken along with the diced lard, ginger, mace, salt and ground black pepper.

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