Creamy Chicken Ham And Leek Pie Recipes

CHICKEN & LEEK FILO PIE

Steps:

• Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Leave on a low heat to simmer for 5 mins, then stir the chicken, leek, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and cracked black pepper. Spoon into a 20cm pie dish and leave to cool.
• Heat oven to 190C/170C fan/gas 5. Lay a sheet of filo on a chopping board and brush with olive oil, then place on top of the pie with the corners resting on the sides of the dish, then repeat the process, placing the next sheet slightly off-centre - the idea is to fan the sheets of filo. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edge of the dish. Bake for about 1 hr until the pastry is deep golden, then remove from the oven and serve with buttered cabbage and mashed potato, if you like.

ROAST CHICKEN, HAM AND LEEK PIE

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.

HAM AND LEEK PIE

Steps:

• Remove puff pastry from freezer to thaw.
• In a medium sauce pan, cook potatoes and carrots in boiling water until tender (5 minutes).
• Meanwhile, preheat cast iron skillet to medium heat. Melt butter and brown ham with leeks and marjoram for 5 minutes.
• Preheat oven to 350 F.
• Sprinkle flour over top of ham. Then add nutmeg and stock and blend with a fork or whisk to eliminate any lumps. Cook this mixture on medium heat for about 5 minutes to thicken, stirring frequently.
• Drain potatoes and carrots and add to skillet along with cream and mustard. Mix together.
• Unroll puff pastry and cut appropriate size to cover top of pie (can use an inverted plate of the same size).
• Top pie filling with puff pastry dough. Poke the top with a fork a few times to prevent over rising.
• Place skillet on cookie sheet to catch any drips.
• Bake for 30 minutes or until browned and bubbly.

CHICKEN, HAM AND LEEK PIE

Steps:

• To make the filling, put the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Put in a saucepan and pour on the chicken stock. Bring to a simmer, then infuse over a low heat for 5 minutes.
• Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Add the leeks and cook for 15 minutes until soft.
• Strain the stock into a clean bowl, and set aside the chicken and leeks to cool. When cool enough to handle, pull the chicken off the bones and set aside on a plate.
• 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.
• Remove from the heat and add the cream, mustard and Cheddar and stir until the cheese has melted.
• 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 until needed.
• To make the hot water crust pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Make a well in the centre and pour in the eggs. Mix on a medium speed until well incorporated - the dough will be crumbly once the egg has been worked in.
• Melt the butter, lard and 250ml/9fl oz water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the hot liquid, stopping as soon as a dough forms (Alternatively, you can mix the pastry by hand, using a wooden spoon to beat in the eggs and then the melted mixture.)
• Take the dough out of the bowl and divide into two pieces, one twice the size of the other: one-third for your pie lid, and the larger portion to line the pie tin.
• On a lightly floured surface, roll out the larger piece to a round, 5mm thick. Use to line the base and sides of a 23cm/9in round pie tin, 5cm deep, pushing the pastry into the sides. Let the excess overhang the rim and brush the pastry with beaten egg yolk.
• Roll out the other piece of pastry to a round, 5mm thick, for the pie lid. 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. (There will be quite a lot of trimmings.) Press the edges together with your fingertips, to seal and crimp.
• Brush the surface evenly with beaten egg yolk and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes to allow the pastry to set. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.
• Bake the pie in the oven for 35-45 minutes or until the pastry is golden and crisp. Leave to stand for about 10 minutes before slicing and serving.

HAIRY BIKERS' CREAMY CHICKEN, HAM AND LEEK PIE

Steps:

• Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.
• Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
• Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
• Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool.
• Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to heat.
• For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/9oz pastry for the lid.
• Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
• Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken and ham 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. Trim any excess pastry.
• Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes, or until the pie is golden brown all over and the filling is piping hot.

HAM, LEEK AND POTATO PIE

Steps:

• Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
• Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
• Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
• The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.

CHICKEN, LEEK AND HAM PIE

Steps:

• Preheat the oven to 200C.
• Roll the chicken breasts in cling film so they are tightly sealed.
• Place them in a large saucepan and fill with water until the chicken breasts are completely covered.
• Bring the water to the boil and simmer gently for 20 - 30 minutes, depending on the size of the breasts.
• Remove from the heat, set aside and leave them in the water to cool.
• In a sauté pan, add the olive oil and gently sauté the leeks until soft, being careful not to brown them, as this will affect the flavour.
• Remove from the heat and set aside.
• Melt the butter in a medium sized saucepan, then add the flour and stir until completely mixed into a paste.
• Cook for a further two minutes, then add the wine and stir well.
• When mixed, remove from the heat and add the milk a little at a time, beating well with a wooden spoon. The sauce should be thick and lump free.
• When all the milk has been added, return the pan to the heat and gradually bring the sauce to the boil, stirring continuously.
• Reduce the heat and continue to cook the sauce for 10 minutes, then remove from the heat and stir in the cream.
• The sauce should now be very thick and glossy.
• Season with salt and pepper to taste.
• Unwrap the chicken breasts and slice into large chunks.
• Add the chunks of chicken and ham to the sauce and then fold in the leeks.
• Ensure everything is well mixed.
• Unwrap the pastry, roll out to 3mm thick and then cut out a shape just slightly larger than your pie dish to make the lid of your pie.
• With the left over pastry, line the lip of the dish.
• Fill the dish with the chicken, ham and leek mixture.
• Brush a half inch wide strip around the edge of the lid with beaten egg and place the pastry lid egg side down on top of the pie.
• Firmly pinch the edges to make a good seal.
• Trim off any excess pastry. Brush the pastry lid with the remaining beaten egg yolk and make a small slit in the centre.
• Place the pie in the oven and bake for 30 minutes until golden brown.

CREAMY CHICKEN, HAM AND LEEK PIE

Steps:

• 1. Heat the chicken stock in lidded saucepan. Add the chicken breast and simmer with lid, 10min. Remove chicken from water. Pour the cooking liquor into a large jug. 2. Melt 1oz butter in large heavy-based saucepan over low heat. Stir in leeks and fry gently for 2min until softened. Add garlic, cook 1min. Add remaining butter and stir in flour as soon as butter has melted. Cook for 30sec, stirring constantly. 3. Slowly add milk, stirring well. Gradually add 250ml/10fl oz of stock and wine, stirring until the sauce is smooth and thickened slightly. Bring to simmer for 3min. 4. Season mixture to taste with salt and freshly ground black pepper. 5. Remove from heat and stir in cream. Pour into large bowl and cover surface of sauce with cling film to prevent a skin. Set to cool. 5. Preheat oven to 200C/400F. Put a baking tray in oven to heat. 6. For pastry, put flour and butter in food processor and blend on pulse setting until mixture resembles fine breadcrumbs. While mixing, add beaten egg and water, blend until forms a ball. Portion off 250g/10oz of pastry for the lid. 7. Roll remaining pastry on lightly floured surface, turning pastry until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift pastry over rolling pin and place gently into pie dish. Press pastry firmly up sides, remove bubbles. Leave excess pastry. 8. Cut chicken breasts into 1¼in pieces. Stir chicken, ham and leeks into cooled sauce. Pour filling into pie. Brush rim of dish with beaten egg. Roll out reserved pastry for lid. 9. Cover with pastry lid and press edges together firmly to seal. Trim excess pastry. 10. Make small hole in centre of pie with tip of knife. Glaze pie with beaten egg. Bake on preheated tray in centre of oven for 35-40 minutes or until pie is golden-brown