Chicken, Ham and Leek Pie. The Hairy Bikers' chicken and ham pie is simple comfort food at its best - like a big warm hug on a cold day. Celebrate British Pie Week with this deliciously creamy, chicken, ham & leek pie recipe. Come visit us here at Farndon Fields in Market Harborough.

Remove and cook leeks with butter until sweated off To make the pie sauce; add flour to same pan for leeks, cook stirring until combined with pan residue. Gradually add reduced wine and stock. Chicken, Ham & Leek Pie recipe: Chicken, Ham and Leek pie, served with some lovely veggies.

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, chicken, ham and leek pie. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Chicken, Ham and Leek Pie is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It's easy, it is quick, it tastes delicious. They're fine and they look wonderful. Chicken, Ham and Leek Pie is something which I have loved my entire life.

The Hairy Bikers' chicken and ham pie is simple comfort food at its best - like a big warm hug on a cold day. Celebrate British Pie Week with this deliciously creamy, chicken, ham & leek pie recipe. Come visit us here at Farndon Fields in Market Harborough.

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

Ingredients - Chicken, Ham and Leek Pie:

Provide For The Filling.
You need 600 ml of Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns).
Need 8-10 for Chicken Thighs - Skinned and Boned.
Need 2 for Large Leeks.
Give 85 Gr of Unsalted Butter (important if using Salty Pork Hoc).
Need 85 Gr - Plain Flour.
Give 50 ml of Double cream (can us whipping cream if not available).
Need 300 Gr of Pork Hoc - Cooked and Shredded.
You need 2 Tbls for English Mustard.
Need 75 Gr Cheddar Grated - I used Mild but up to taste.
Prepare to Taste for Salt and Pepper.
Provide of For the Pastry.
Provide 250 Gr for Plain Floor.
Need 1 Sml Egg.
You need 45 Gr - Unsalted Butter.
Require 45 Gr - Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it).
Require 100 ml for water.
You need 1 Egg to Glaze.

Mix the cornflour with a little of the milk. This recipe for Chicken, Ham & Leek Pot Pie cooks in the slow cooker and is finished in the oven. It turns pot pie into an amazing weeknight dinner! People talked about pie and they never meant sweet pies.

Chicken, Ham and Leek Pie how to cook:

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..
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..
Strain the stock into a clean bowl, and set aside the chicken and leeks to cool..
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 Heat and Add Cheese and allow to melt, add the Cream and mustard..
Then Return all the Leeks, Ham and chicken to the sauce and stir to combine. Allow to Cool..
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..
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)..
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..
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..
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..

It was always a pork pie, or steak & mushroom and I quickly realized that pie in this country is. Add the ham and leeks to the chicken along with the diced lard, ginger, mace, salt and ground black pepper. Muddle together well, then put to one side while Brush the overhanging edges of the pie with water and place the pastry lid on top. Press the edges firmly together to seal, then trim off most of the. Chicken breast pieces, ham and buttery leeks in a creamy parsley sauce enclosed in all butter shortcrust pastry.

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