Chicken Ham And Leek Pie Recipes

Steps:

• Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

Steps:

• Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
• Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
• Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
• Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.

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.

Steps:

• heat oven to (200°C/180°C fan/gas 6) chop and wash leeks into discs and fry in butter for 5-10mins or until soft while leeks are frying chop up ham and chicken into chunks about 1cm by 1cm
• add chunks of chicken and ham to the pan along with the stock (200ml of stock or 200ml of hotwater and a stock cube) season to taste with salt and pepper
• pour the mixture into a oven proof dish and place rolled out pastry on the top, fold pastry over edges to seal and poke small holes in the middle for hot air to escape
• crack egg and whisk, gently brush over the pastry put in oven for 15-20 mins or until golden brown take out and enjoy or cool and reheat (for reheating microwave for about 3-4 mins and then put in the oven to crisp up the pastry for about 2-3 mins)