Chicken, Ham and Leek Pie
Chicken, Ham and Leek Pie

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken, ham and leek pie. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken, Ham and Leek Pie is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Chicken, Ham and Leek Pie is something that I have loved my entire life. They are nice and they look wonderful.

Chicken Ham and Leek Pie, a British pub favourite that is equally a family favourite. A chicken and ham mix in a creamy leek sauce topped of with a buttery flaky crust. This pie is all about the ingredients that it is made up with.

To begin with this particular recipe, we have to first prepare a few components. You can have chicken, ham and leek pie using 18 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chicken, Ham and Leek Pie:
  1. Take For The Filling
  2. Make ready 600 ml Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns)
  3. Get 8-10 Chicken Thighs - Skinned and Boned
  4. Get 2 Large Leeks
  5. Get 85 Gr Unsalted Butter (important if using Salty Pork Hoc)
  6. Make ready 85 Gr Plain Flour
  7. Make ready 50 ml Double cream (can us whipping cream if not available)
  8. Prepare 300 Gr Pork Hoc - Cooked and Shredded
  9. Get 2 Tbls English Mustard
  10. Take 75 Gr Cheddar Grated - I used Mild but up to taste
  11. Take to Taste Salt and Pepper
  12. Prepare For the Pastry
  13. Get 250 Gr Plain Floor
  14. Make ready 1 Sml Egg
  15. Make ready 45 Gr Unsalted Butter
  16. Get 45 Gr Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it)
  17. Prepare 100 ml water
  18. Take 1 Egg to Glaze

Strain the stock into a clean bowl, and set aside the. As is to be expected from a Heston Blumenthal restaurant, this chicken, ham and leek pie from The Hind's Head is a work of perfection. Each element of the filling is lovingly prepared with an incredible attention to detail - using the rendered fat from reserved chicken thigh skins to cook the leeks is a particular detail that will set the hearts of foodies fluttering. Lift the cooked chicken onto a board and, when cool enough to handle, remove the meat in small chunks, putting the skin, bones and herbs from the cavity into a large pan.

Instructions 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.

Chicken, Ham, Leek and Mushroom Pie. A real winner of a chicken dinner! It can be hard to choose just a few fillings for a pie, so why not put them all in? This pie is some of the best comfort food around, a big creamy bowl of happiness. Add the stock and the cream and cook for another minute.

So that is going to wrap this up for this exceptional food chicken, ham and leek pie recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!