Creamy Chicken, Ham and Leek Pie ~ Happy Cooking - at this moment is being sought after by many people around us, one of them is We. they indeed have get used to to take advantage of internet on HP to find information to be used insight. Therefore I give Information about Creamy Chicken, Ham and Leek Pie is can we make it example.
my Buddy able cook Creamy Chicken, Ham and Leek Pie to take advantage of 19 ingredient 9 step. this is it step by step for make it.
The spices for cooking Creamy Chicken, Ham and Leek Pie
- Please buddy prepare Filling.
- capable need to provide too 2 Large chicken breasts.
- You need to prepare 2 Leeks, washed and sliced.
- Also add 50 grams Plain flour.
- capable need to provide 450 ml Chicken stock.
- capable need to provide 2 garlic cloves, crushed and chopped.
- Please prepare 150 ml Double cream.
- Please prepare 200 ml Milk.
- Please buddy prepare 150 grams Carved ham.
- Also add 3 tbsp White wine.
- You need 1 Salt, to taste.
- capable need to provide 1 Pepper, to taste.
- You need 25 grams Butter, for frying the leeks.
- You need 50 grams Butter.
- Please buddy prepare Pastry.
- You need to prepare 350 grams Plain flour.
- Please buddy prepare 200 grams Butter or Lard.
- capable need to provide 1 Large egg, beaten.
- Please prepare 1 Egg, beaten, to glaze.
The Instructions how to cooking Creamy Chicken, Ham and Leek Pie
- For the pastry, in a bowl, mix together the flour and butter until fine breadcrumbs are formed..
- Add the egg and mix until a ball of dough is formed. Wrap in clingfilm and place in the fridge to cool..
- In a pan, add the chicken stock and bring to a boil. Add the chicken breasts and reduce to a simmer for 10 minutes..
- 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..
- 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..
- 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..
- 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..
- 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..
- Cook in the centre of the oven for 35-40 minutes. Enjoy!.
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