Chicken Ham Leek Roast Potato Pie Recipes

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ROAST CHICKEN, HAM AND LEEK PIE



Roast chicken, ham and leek pie image

Debbie Major's comforting chicken pie recipe is made with a creamy filling and a quick and easy-to-make flaky pastry.

Provided by delicious. magazine

Categories     Favourite chicken recipes

Yield Serves 6-8

Number Of Ingredients 19

2kg British free-range chicken
Small bunch fresh thyme
1 lemon, pierced with a skewer
4 bay leaves
35g butter, softened
1 large onion, halved and sliced
200g leeks, trimmed and sliced
1.2 litres fresh chicken stock, preferably homemade
200g roast ham, cut into strips
150g frozen peas, defrosted
2 tbsp chopped fresh curly parsley
80g plain flour
1-2 tbsp single cream
1 large free-range egg yolk
For the quick flaky pastry
250g butter, plus extra to grease
350g plain flour, plus extra to dust
¾ tsp fine salt
9-10 tbsp ice-cold water

Steps:

  • Heat the oven to 200°C/180°C fan/gas 6. Remove any giblets from the cavity of the chicken (freeze for making stock), then stuff it with the thyme, lemon and bay leaves. Tie the legs together with string, if you like (not essential), pat dry with kitchen paper, then rub all over with 20g of the butter. Season well. Scatter the onion in the centre of a lightly oiled roasting tin, then put the chicken on top. Cover with foil and roast for 1 hour 20 minutes. Uncover and roast for a further 30 minutes or until cooked through and golden.
  • Meanwhile, for the pastry, put the 250g butter in the freezer for 1 hour. Sift the flour and salt into a large bowl, remove the butter from the freezer, coat in flour, then coarsely grate into the bowl, dipping it into the flour now and then. Mix the butter into the flour, then stir in the water to make a soft, pliable dough. Bring together into a ball, knead briefly on a lightly floured surface, wrap in cling film and chill until needed.
  • Cook the leeks in a frying pan or saucepan with the remaining 15g softened butter for 3-4 minutes. Cool.
  • 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. Discard the lemon. Add the stock to the pan and simmer for 30 minutes. Strain; skim any excess fat from the surface. Mix the cooked chicken in a bowl with the cooked ham, leeks, peas and parsley.
  • Discard the excess oil from the roasting tin, put the tin directly over a medium heat and fry the onion a little longer if not well browned. Whisk in the flour, then gradually add the stock, scraping the base of the tin with a wooden spoon to release all the colour and flavour. Simmer until reduced to 600ml, stir in the cream and season to taste. Strain onto the chicken mixture, mix together well, cover and chill.
  • Put a baking tray onto the middle shelf of the oven and heat to 190°C/ 170°C fan/gas Cut off two thirds (about 500g) of the pastry and roll out on a lightly floured surface into a disc about 30cm in size. Use to line the base and sides of a buttered shallow 23cm loose-bottomed cake tin, leaving 1cm overhanging. Spoon in the chicken mixture, pressing it in well, and level the top.
  • Beat the egg yolk with 1 tsp cold water and brush the overhanging pastry with it. Roll out the rest of the pastry into a smaller disc measuring about 24cm, lay it over the top of the pie and press the edges together to seal. Brush the edge with yolk again, fold back on itself to make a better seal, then crimp. Brush the pie with more egg yolk and make a small hole in the centre of the lid.
  • Bake for 50-60 minutes, covering loosely with foil if it browns too quickly. Carefully remove from the tin and serve cut into wedges.

Nutrition Facts : Calories 706kcals, Fat 35.9g (20.6g saturated), Protein 51.5g, Carbohydrate 44.7g (3.3g sugars), Fiber 4.7g

CHICKEN, HAM AND LEEK PIE



Chicken, Ham and Leek Pie image

This is adapted from a recipe I found on a website called Irish Abroad. Posted for ZWT 8 Great Britain/Ireland

Provided by AlaskaPam

Categories     Savory Pies

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

1 whole chicken (cooked)
1 cup ham (cooked and diced)
4 leeks (washed and chopped, light green and white parts only)
1 onion (finely chopped)
3 tablespoons butter
4 tablespoons flour
1 teaspoon Dijon mustard
1 1/2 cups chicken stock
1/2 cup heavy cream
salt (to taste)
pepper (to taste)
1/8 teaspoon nutmeg
1 pie crust, 9 inch

Steps:

  • 1. Take the chicken off the bone in large pieces. In a deep dish pie plate,
  • make alternate layers of chicken, ham and leeks.
  • 2. In a saucepan over medium heat melt the butter and add the onions. Saute
  • until the onions are soft. Stir in the flour and mustard and cook for a few
  • minutes. Slowy add the chicken broth and cream, stirring until it is thickened.
  • Pour the sauce over the chicken, ham and leeks in the pie pan.
  • 3. Roll out the pie crust until it is slightly larger than the pie plate.
  • Dampen the edges of the pie plate and cover with the pie crust. Crimp the edges
  • and cut holes for steam.
  • 4. Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to
  • 30 minutes.

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