Recipe: Eating on a Dime Creamy Chicken, Ham and Leek Pie

Recipe: Eating on a Dime Creamy Chicken, Ham and Leek Pie Delicious, fresh and tasty.

Creamy Chicken, Ham and Leek Pie. 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.

Pour the cooking liquor into a large jug.

Remove the chicken breasts from the water with tongs and place on a plate.

Pour the cooking liquor into a large jug.

You can have Creamy Chicken, Ham and Leek Pie using 19 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Creamy Chicken, Ham and Leek Pie

1. It’s of Filling.

2. Prepare of Large chicken breasts.

3. Prepare of Leeks, washed and sliced.

4. It’s of Plain flour.

5. Prepare of Chicken stock.

6. Prepare of garlic cloves, crushed and chopped.

7. It’s of Double cream.

8. Prepare of Milk.

9. You need of Carved ham.

10. You need of White wine.

11. It’s of Salt, to taste.

12. You need of Pepper, to taste.

13. It’s of Butter, for frying the leeks.

14. It’s of Butter.

15. You need of Pastry.

16. It’s of Plain flour.

17. It’s of Butter or Lard.

18. Prepare of Large egg, beaten.

19. You need of Egg, beaten, to glaze.

This creamy chicken, ham and leek pie is a delicious way to feed the family and sneak them some greens!

Season each layer with a little salt, pepper and nutmeg.

Pour the chicken stock over the layers and dampen the edges of the dish.

Roll the pie pastry out large enough to cover the top of the dish and place over the top.

Creamy Chicken, Ham and Leek Pie step by step

1. For the pastry, in a bowl, mix together the flour and butter until fine breadcrumbs are formed..

2. Add the egg and mix until a ball of dough is formed. Wrap in clingfilm and place in the fridge to cool..

3. In a pan, add the chicken stock and bring to a boil. Add the chicken breasts and reduce to a simmer for 10 minutes..

4. In a separate pan, melt 25g of the butter and add the sliced leeks. On a low heat, fry for 2 minutes, then add the garlic and cook a further 1 minute. Tip into a bowl and put aside..

5. Remove the chicken breasts from the stock pan and put on a plate. Pour 200ml of stock into a jug and put to one side..

6. In a pan, melt the remaining 50g butter. Once melted, add 50g of flour and stir constantly. This will form small, dough like balls. Add the milk slowly, stirring well between additions. Slowly add the 200ml stock and wine and cook on low heat for 3 minutes, stirring. Remove from heat and stir in the cream. Once done, place in a bowl and cover the surface with cling film to prevent a skin forming..

7. Preheat the oven to 200c/180c Fan/Gas 6. Remove the pastry from the fridge and split into 2 pieces. On a lightly floured surface, roll out so that the pastry is a few cm bigger than the pie dish. Place in the dish and push down to remove any airbubbles..

8. Chop the chicken into small chunks and add to the leeks. Stir in the sauce and add salt and pepper to taste. Place the mixture into the pie dish. Roll out the second portion of pastry. Beat an egg and brush around the pie edge. Place the pastry pie lid on top and slice carefully around the edge to remove any excess. Pinch around the edge and glaze with egg wash. Pierce a hole in the centre of the pie with a small knife..

9. Cook in the centre of the oven for 35-40 minutes. Enjoy!.

Stir the chicken, ham and leeks 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.