Easiest Way to Cook Perfect Chicken, Ham and Leek Pie

Chicken, Ham and Leek Pie. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug. Take the chicken off the bone in large pieces.

Stir in the flour and mustard and cook for a few; minutes. Slowy add the chicken broth and cream, stirring until it. Strain the stock into a clean bowl, and set aside the. You can have Chicken, Ham and Leek Pie using 18 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Chicken, Ham and Leek Pie

It's of For The Filling.
Prepare 600 ml of Chicken stock - Flavoured with Herbs (Thyme, Rosemary and Black Peppercorns).
Prepare 8-10 of Chicken Thighs - Skinned and Boned.
It's 2 of Large Leeks.
Prepare 85 Gr of Unsalted Butter (important if using Salty Pork Hoc).
Prepare 85 Gr of Plain Flour.
Prepare 50 ml of Double cream (can us whipping cream if not available).
You need 300 Gr of Pork Hoc - Cooked and Shredded.
Prepare 2 Tbls of English Mustard.
You need 75 Gr of Cheddar Grated - I used Mild but up to taste.
Prepare to Taste of Salt and Pepper.
Prepare of For the Pastry.
Prepare 250 Gr of Plain Floor.
Prepare 1 of Sml Egg.
It's 45 Gr of Unsalted Butter.
It's 45 Gr of Lard Diced (or you can use the Chicken schmaltz when making your own stock if you have it).
It's 100 ml of water.
Prepare 1 of Egg to Glaze.

This chicken, ham and leek pie recipe is very simple and can be made using puff pastry or shortcrust, depending on your preference. Ham and leek are always a good combination. The saltiness of the ham complements perfectly the sweetness of the leek. As is to be expected from a Heston Blumenthal restaurant, this chicken, ham and leek pie from The Hind's Head is a work of perfection.

Chicken, Ham and Leek Pie step by step

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..

Each element of the filling is lovingly prepared with an incredible attention to detail - using the rendered fat from reserved chicken thigh skins to cook the leeks is a particular detail that will set the hearts of foodies fluttering. Lift the cooked chicken onto a board and, when cool enough to handle, remove the meat in small chunks, putting the skin, bones and herbs from the cavity into a large pan. Season each layer with a little salt, pepper and nutmeg. Pour the chicken stock over the layers and dampen the edges of the dish. Roll the pie pastry out large enough to cover the top of the dish and place over the top.