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Chicken, Ham and Leek Pie

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Prep time Cook time Difficulty Views Rated (0) Recipe #
30m 1h 3-Medium 1817
Not tried yet
Added by Mojen on 1 April 2008
Jules forked this on 12 March 2010 (3 descendants)

Description (Some HTML is OK)

One I've yet to try, but should be tomorrows tea :)


Makes 4 servings

  • 2oz button mushrooms
  • ½oz butter
  • 1lb chicken breast
  • 3ozs ham
  • large leek, chopped
  • 1 onion chopped
  • 8oz pastry
  • 1 egg, beaten
  • Milk for glazing
  • For the sauce
  • 1oz butter
  • 1oz flour
  • 6-7fl oz chicken stock
  • 2-3 tbsp double cream
  • squeeze of lemon juice
  • sprig of fresh tarragon
  • Pastry
  • 2oz margarine
  • 2oz lard
  • 8oz Plain flour
  • 3 tablespoons of water

Preparation (Some HTML is OK)

1. Preheat the oven to 220C/425F/Gas 7.
3. Wipe the mushrooms and cut into quarters. Sauté in the 10g/1/2oz butter for 2-3 minutes, then set aside.
4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
5. Turn off the heat, add the chicken, leeks, onions and mushrooms to the pan.
6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make silly cut-out shapes and decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.

Pastry (incase you're a little unhinged like me and prefer to make it...)
Put the margarine and vegetable fat in a mixing bowl and pour in the flour. Mix it all together with your hands until you have a crumbly texture. Add 3 tablespoons of water to the pastry and mix it in with a knife. Then use your hands to mould the pastry mix into a ball. You can tell the mix is correct because the pastry ball will collect all the bits of pastry from the edge of the bowl leaving it almost clean! If it doesn't, add a little more water. Wrap the pastry ball in cling film and put it in the fridge to 'rest' for half an hour.

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