Chicken, Ham and Leek Pie
A hearty and comforting homemade pie filled with tender chicken breast, smoky ham and soft leeks in a creamy white wine sauce, all encased in a buttery shortcrust pastry.
Ingredients
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Butterβ 200 g 14ΒΌ pcs
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Plain Flourβ 350 g π§ 583.3 ml π₯ 2Β½ cup
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Chicken Breastβ 450 g 15 pcs
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Butterβ 75 g 5β pcs
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Double Creamβ 148.5 g π§ 150 ml π₯ 10β tbsp
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Hamβ 150 g 6 pcs
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Plain Flourβ 50 g π§ 83.3 ml π₯ 5β tbsp
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Chicken Stockβ 454.5 g π§ 450 ml π₯ 1.9 cup
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Milkβ 206 g π§ 200 ml π₯ 0.845 cup
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Leekβ 200 g π₯¬ 2 pcs
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Free-range Egg, Beatenβ 50 g 1 pcs
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Free-range Egg, Beatenβ 50 g 1 pcs
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White Wineβ 43.9 g π§ 44.4 ml π₯ 3 tbsp
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Garlicβ 10 g π§ 2 pcs
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Pepperβ 0.5 g Β½ pcs
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Sea Saltβ 1.5 g π§ 1.2 ml π₯ ΒΌ tsp
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Cold Waterβ 15 g π§ 15 ml π₯ 1 tbsp
Total nutrition
5738 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 450ml of chicken stock in a lidded saucepan. Add the chicken breasts, bring to a low simmer, cover and cook for 10 minutes. Remove the chicken with tongs and set aside on a plate. Pour the cooking liquor into a large jug and reserve.
- Melt 25g of the butter in a large heavy-based saucepan over a low heat. Add the sliced leeks and fry gently for 2 minutes, stirring occasionally, until just softened. Add the minced garlic and cook for a further minute. Add the remaining 50g of butter and, once melted, stir in 50g of plain flour. Cook for 30 seconds, stirring constantly.
- Slowly pour in 200ml of milk, a little at a time, stirring well between each addition. Gradually add 250ml of the reserved stock and 3 tablespoons of white wine, stirring until the sauce is smooth and slightly thickened. Bring to a gentle simmer and cook for 3 minutes.
- Season with salt and freshly ground black pepper. Remove from the heat and stir in 150ml of double cream. Pour the sauce into a large bowl and press cling film directly onto the surface to prevent a skin from forming. Set aside to cool completely.
- Preheat the oven to 200Β°C / 400Β°F / Gas 6 and place a baking tray inside to heat up.
- To make the pastry, place 350g of plain flour and 200g of butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add 1 beaten egg and 1 tablespoon of cold water, blending until the dough comes together into a ball. Set aside approximately 250g of pastry for the lid.
- Roll the remaining pastry out on a lightly floured surface, turning frequently, until about 5mm thick and 4cm larger than your pie dish. Lift it over the rolling pin and gently lay it into the dish, pressing it firmly up the sides with no air bubbles, leaving the excess overhanging the edges.
- Cut the poached chicken breasts into roughly 3cm pieces. Stir the chicken, 150g of ham and the leek sauce together, then pour the filling into the pastry-lined dish. Brush the rim with beaten egg. Roll out the reserved pastry into a lid, lay it over the pie and press the edges together firmly to seal. Trim away any excess pastry.
- Make a small hole in the centre of the lid with the tip of a knife to allow steam to escape. Brush the top all over with beaten egg. Place the pie on the preheated baking tray and bake in the centre of the oven for 35β40 minutes, until the pastry is deep golden-brown and the filling is piping hot.
Source:
TheMealDB
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