Name: Chicken Ham and Leek Pie
Prep time: 40 min
Cook time: 53 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 450ml Chicken Stock; 3 Chicken Breast; 75g Butter; 2 sliced Leek; 2 cloves minced Garlic; 50g Plain Flour; 200ml Milk; 3 tbs White Wine; 150ml Double Cream; 150g Ham; spinkling Sea Salt; pinch Pepper; 350g Plain Flour; 200g Butter; 1 Free-range Egg, Beaten; 1 tbls Cold Water; 1 Free-range Egg, Beaten

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Chicken Ham and Leek Pie Recipe — Recipes Zone

Method

10 steps · 1h

01
Poach Chicken
Bring the chicken stock to a simmer in a lidded saucepan. Add the chicken breasts, cover, and cook for about 10 minutes at a low simmer, until the chicken is cooked through. Use tongs to transfer the chicken to a plate to cool, then pour the poaching liquid into a large jug and set aside.
02
Sauté Leeks and Garlic
Melt 25g of butter in a large, heavy-based saucepan over low heat. Stir in the sliced leeks and fry gently for two minutes, stirring occasionally until they soften. Add the minced garlic and cook for a further minute, until fragrant. Now, add the remaining butter; as soon as it melts, stir in the plain flour and cook for 30 seconds, stirring constantly, to cook out the raw flour taste.
03
Make the Sauce
Slowly pour the milk into the pan, adding just a little at a time and stirring well after each addition to keep the sauce smooth. Gradually whisk in 250ml of the reserved chicken stock and the white wine, if you're using it, continuing to stir until the sauce is smooth and has thickened slightly. Bring it to a gentle simmer and cook for 3 minutes.
04
Finish and Cool Sauce
Season the sauce with sea salt and pepper to your liking. Remove the pan from the heat and stir in the double cream. Pour the sauce into a large bowl and press cling film directly onto the surface to prevent a skin from forming as it cools. Set it aside until completely cool.
05
Preheat Oven
Preheat your oven to 200°C (400°F or Gas Mark 6). Place a baking tray inside to heat up as well.
06
Make Pastry
To make the pastry, combine the flour and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor still running, add the beaten egg and 1 tablespoon of cold water, blending until the mixture comes together into a ball. Set aside 250g of this pastry for the pie lid.
07
Line Pie Dish
On a lightly floured surface, roll out the remaining pastry, turning it frequently, until it's about 5mm (¼ inch) thick and extends about 4cm (1½ inches) beyond your pie dish. Carefully lift the pastry over your rolling pin and gently ease it into the pie dish. Press the pastry firmly against the sides, ensuring there are no air bubbles, and leave the excess hanging over the edges.
08
Fill Pie
Cut the cooled chicken breasts into 3cm (1¼ inch) pieces. Stir the chicken, ham, and cooked leeks into the completely cooled sauce. Pour this filling into the pastry-lined pie dish. Brush the rim of the dish with some beaten egg, then roll out the reserved pastry portion for the lid.
09
Top and Seal Pie
Carefully place the pastry lid over the pie and press the edges firmly together to seal. Trim away any excess pastry.
10
Bake Pie
Using the tip of a knife, make a small hole in the center of the pie lid to allow steam to escape. Glaze the top of the pie with the remaining beaten egg. Bake on the preheated tray in the center of the oven for 35–40 minutes, or until the pastry is a deep golden-brown and the filling is piping hot.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	1,357kcal	68%
Fat	82.5g	118%
Carbohydrate	92.8g	36%

Allergens

Auto-detected

The 14 regulated allergens3 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Chicken Ham and Leek Pie Recipe

About this recipe

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Method

Poach Chicken

Sauté Leeks and Garlic

Make the Sauce

Finish and Cool Sauce

Preheat Oven

Make Pastry

Line Pie Dish

Fill Pie

Top and Seal Pie

Bake Pie

Nutrition

Allergens

Reviews

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