Best 2 Chicken Ham And Leek Pie Recipes

Indulge in a culinary journey with our delectable Chicken, Ham, and Leek Pie. This classic dish combines tender chicken, savory ham, and aromatic leeks in a creamy sauce, all encased in a golden, flaky crust. Perfect for a hearty family meal or a comforting dinner party, this pie is sure to impress. Our collection of recipes offers variations to suit every taste, including a gluten-free option for those with dietary restrictions. Whether you prefer a traditional approach or a modern twist, we've got you covered. Dive into the world of flavors and aromas as you explore our curated selection of Chicken, Ham, and Leek Pie recipes. Each recipe is meticulously crafted to ensure a perfect balance of textures and flavors, making every bite an unforgettable experience.

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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

Ingredients

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.

CREAMY CHICKEN, HAM AND LEEK PIE

CREAMY CHICKEN, HAM AND LEEK PIE image

Categories Chicken Bake

Yield 4 servings

Number Of Ingredients 17

Ingredients

For the filling:
450ml/16fl oz chicken stock
3 chicken breasts, skinned
75g/3oz butter
2 leeks, trimmed and cut into 1cm/½in slices
2 garlic cloves, crushed
50g/2oz plain flour
200ml/7fl oz milk
2-3 tbsp white wine (optional)
150ml/3fl oz double cream
150g/5oz piece thickly carved ham, cut into 2cm chunks
sea salt flakes
freshly ground black pepper
For the pastry:
350g/12oz plain flour
200g/7oz butter
1 free-range egg beaten with 1 tbsp cold water, plus 1 free-range egg, beaten, to glaze

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

Tips:

To make the perfect pastry crust, use a combination of butter and lard. This will result in a flaky and flavorful crust.
Make sure the butter and lard are very cold before adding them to the flour. This will help to create a flaky crust.
Work the butter and lard into the flour quickly, until it resembles coarse crumbs.
Add just enough ice water to bring the dough together. Overworking the dough will make it tough.
Chill the dough for at least 30 minutes before rolling it out.
When rolling out the dough, use a light touch and avoid overworking it.
To prevent the dough from sticking to the rolling pin, lightly flour the surface.
When transferring the dough to the pie pan, be careful not to stretch it.
Trim the edges of the dough so that they are even with the pie pan.
Crimp the edges of the dough to seal it.
Brush the top of the pastry with milk before baking. This will help it to brown.
Bake the pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Conclusion:

This chicken, ham, and leek pie is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With its flaky crust, creamy filling, and savory flavors, this pie is sure to be a hit with everyone who tries it.