date: 2020-11-21T19:45:34.546Z image: https://img-global.cpcdn.com/recipes/e2643d89bf2c58d0/751x532cq70/chicken-ham-and-leek-pie-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/e2643d89bf2c58d0/751x532cq70/chicken-ham-and-leek-pie-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/e2643d89bf2c58d0/751x532cq70/chicken-ham-and-leek-pie-recipe-main-photo.jpg author: Lilly Ruiz ratingvalue: 4.4 reviewcount: 1520 recipeingredient: - " For The Filling" - "600 ml Chicken stock Flavoured with Herbs Thyme Rosemary and Black Peppercorns" - "8-10 Chicken Thighs Skinned and Boned" - "2 Large Leeks" - "85 Gr Unsalted Butter important if using Salty Pork Hoc" - "85 Gr Plain Flour" - "50 ml Double cream can us whipping cream if not available" - "300 Gr Pork Hoc Cooked and Shredded" - "2 Tbls English Mustard" - "75 Gr Cheddar Grated I used Mild but up to taste" - "to Taste Salt and Pepper" - " For the Pastry" - "250 Gr Plain Floor" - "1 Sml Egg" - "45 Gr Unsalted Butter" - "45 Gr Lard Diced or you can use the Chicken schmaltz when making your own stock if you have it" - "100 ml water" - "1 Egg to Glaze" recipeinstructions: - "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." categories: - Recipe tags: - chicken - ham - and katakunci: chicken ham and nutrition: 196 calories recipecuisine: American preptime: "PT27M" cooktime: "PT53M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, it's John, welcome to my recipe page. Today, we're going to prepare a special dish, chicken, ham and leek pie. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious. Chicken, Ham and Leek Pie is one of the most popular of current trending foods in the world. It's appreciated by millions every day. It is easy, it is fast, it tastes delicious. They're nice and they look wonderful. Chicken, Ham and Leek Pie is something which I've loved my entire life. To get started with this recipe, we have to prepare a few components. You can cook chicken, ham and leek pie using 18 ingredients and 11 steps. Here is how you can achieve it. ##### The ingredients needed to make Chicken, Ham and Leek Pie: 1. Take For The Filling 1. Take 600 ml Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns) 1. Make ready 8-10 Chicken Thighs - Skinned and Boned 1. Take 2 Large Leeks 1. Take 85 Gr Unsalted Butter (important if using Salty Pork Hoc) 1. Get 85 Gr Plain Flour 1. Take 50 ml Double cream (can us whipping cream if not available) 1. Take 300 Gr Pork Hoc - Cooked and Shredded 1. Prepare 2 Tbls English Mustard 1. Get 75 Gr Cheddar Grated - I used Mild but up to taste 1. Get to Taste Salt and Pepper 1. Take For the Pastry 1. Get 250 Gr Plain Floor 1. Take 1 Sml Egg 1. Take 45 Gr Unsalted Butter 1. Get 45 Gr Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it) 1. Make ready 100 ml water 1. Prepare 1 Egg to Glaze ##### Steps to make Chicken, Ham and Leek Pie: 1. 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. 1. 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. 1. Strain the stock into a clean bowl, and set aside the chicken and leeks to cool. 1. 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. 1. Remove from Heat and Add Cheese and allow to melt, add the Cream and mustard. 1. Then Return all the Leeks, Ham and chicken to the sauce and stir to combine. Allow to Cool. 1. 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. 1. 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). 1. 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. 1. 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. 1. 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. So that's going to wrap this up with this special food chicken, ham and leek pie recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!