How to Recipe Tasty Creamy Chicken Ham and Leek Pie

Without fail cooking ultimate Creamy Chicken, Ham and Leek Pie easy, yummy, practical.

Good Evening every body, at this time you get present recipe Creamy Chicken, Ham and Leek Pie with 19 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 9 stages of easy cooking Creamy Chicken, Ham and Leek Pie.

Ingredients for Creamy Chicken, Ham and Leek Pie

1. Prepare : Filling.

2. Prepare 2 : Large chicken breasts.

3. Prepare 2 : Leeks, washed and sliced.

4. Prepare 50 grams : Plain flour.

5. Prepare 450 ml : Chicken stock.

6. Prepare 2 : garlic cloves, crushed and chopped.

7. Prepare 150 ml : Double cream.

8. Needed 200 ml : Milk.

9. Needed 150 grams : Carved ham.

10. Needed 3 tbsp : White wine.

11. Needed 1 : Salt, to taste.

12. Prepare 1 : Pepper, to taste.

13. Needed 25 grams : Butter, for frying the leeks.

14. Needed 50 grams : Butter.

15. Needed : Pastry.

16. Prepare 350 grams : Plain flour.

17. Prepare 200 grams : Butter or Lard.

18. Prepare 1 : Large egg, beaten.

19. Prepare 1 : Egg, beaten, to glaze.

If all ingredients Creamy Chicken, Ham and Leek Pie it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Creamy Chicken, Ham and Leek Pie

1. For the pastry, in a bowl, mix together the flour and butter until fine breadcrumbs are formed..

2. Add the egg and mix until a ball of dough is formed. Wrap in clingfilm and place in the fridge to cool..

3. In a pan, add the chicken stock and bring to a boil. Add the chicken breasts and reduce to a simmer for 10 minutes..

4. In a separate pan, melt 25g of the butter and add the sliced leeks. On a low heat, fry for 2 minutes, then add the garlic and cook a further 1 minute. Tip into a bowl and put aside..

5. Remove the chicken breasts from the stock pan and put on a plate. Pour 200ml of stock into a jug and put to one side..

6. In a pan, melt the remaining 50g butter. Once melted, add 50g of flour and stir constantly. This will form small, dough like balls. Add the milk slowly, stirring well between additions. Slowly add the 200ml stock and wine and cook on low heat for 3 minutes, stirring. Remove from heat and stir in the cream. Once done, place in a bowl and cover the surface with cling film to prevent a skin forming..

7. Preheat the oven to 200c/180c Fan/Gas 6. Remove the pastry from the fridge and split into 2 pieces. On a lightly floured surface, roll out so that the pastry is a few cm bigger than the pie dish. Place in the dish and push down to remove any airbubbles..

8. Chop the chicken into small chunks and add to the leeks. Stir in the sauce and add salt and pepper to taste. Place the mixture into the pie dish. Roll out the second portion of pastry. Beat an egg and brush around the pie edge. Place the pastry pie lid on top and slice carefully around the edge to remove any excess. Pinch around the edge and glaze with egg wash. Pierce a hole in the centre of the pie with a small knife..

9. Cook in the centre of the oven for 35-40 minutes. Enjoy!.

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