British · Chicken
Chicken Ham and Leek Pie
A traditional British pie combining tender chicken, ham, and leeks in a creamy white sauce under flaky pastry. This comfort food classic delivers rich, savory flavors and makes an excellent family dinner.
The Method
Instructions
First, grab a lidded saucepan and gently heat the chicken stock until it's nice and warm. Once it's heated, add the chicken breasts and bring the liquid up to a gentle low simmer . Pop the lid on and let the chicken cook for about 10 minutes . This slow simmer will keep the chicken tender and juicy. After the time is up, carefully lift the chicken breasts out of the liquid using tongs and place them on a plate to rest. Don't throw away that flavorful cooking liquid just yet,pour it into a large jug and set it aside, you'll be using it in a bit.
Now, take a large heavy based saucepan and melt 25 grams (1 ounce) of butter over a low heat . Once melted, toss in the sliced leeks and gently fry them for about two minutes , stirring every now and then until they're just starting to soften and smell wonderfully sweet. Then add the minced garlic and let it cook alongside the leeks for another minute , just enough to release its fragrant aroma without burning.
Next, throw in the remaining butter and as soon as it's melted, stir in the plain flour. Keep stirring for about 30 seconds to cook off that raw flour taste, making sure you mix constantly so it doesn't stick or brown. This step is key to making a smooth, thick sauce, so be patient and stir well.
Now it's time to build your creamy sauce. Slowly pour in the milk, just a little at a time, stirring well between each addition to keep everything smooth and lump free. Once the milk is fully in, gradually add 250 ml (10 fluid ounces) of the reserved chicken stock along with the white wine if you're using it. Keep stirring until the sauce thickens slightly and has that lovely creamy texture. Bring it up to a gentle simmer and let it cook for around 3 minutes so all the flavors meld together beautifully.
Season the mixture with a good pinch of sea salt and freshly ground black pepper, tasting as you go to get it just right for your palate. When you're happy with the seasoning, take the pan off the heat and stir in the double cream to add richness and a silky finish. Pour this luxurious sauce into a large bowl and cover the surface with cling film, pressing it down so it touches the sauce to stop a skin forming. Set it aside to cool while you prepare the rest.
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit), Gas mark 6 , and pop a baking tray inside to get nice and hot. This will help your pie base cook evenly and crisply later on.
For the pastry, combine the plain flour and butter in a food processor and pulse it until the mixture looks like fine breadcrumbs. Then, with the motor running, slowly add the beaten egg and cold water until the dough just comes together into a ball. Take about 250 grams (10 ounces) of this pastry dough and set it aside for the pie lid,you'll roll this out later.
Roll out the remaining pastry on a lightly floured surface, turning it regularly to keep the thickness even. Aim for a thickness of about 5 millimeters (a quarter inch) , and make sure it's roughly 4 centimeters (1 and a half inches) larger all around than your pie dish. Carefully lift the rolled pastry over your rolling pin and gently press it into the pie dish, pushing it firmly up the sides so it fits snugly without any air pockets. Leave the extra pastry hanging over the edges for now.
Now, slice the cooked chicken breasts into bite sized chunks, about 3 centimeters (1 and a quarter inches) each. Stir the chicken pieces along with diced ham and any remaining leeks into your cooled sauce, mixing everything together so the filling is well combined and inviting. Pour this delicious filling into the pastry lined pie dish.
Brush the rim of the pie dish with a little beaten egg to help seal the lid later on. Roll out the reserved 250 grams of pastry dough for the lid, making sure it's big enough to cover the filling with a bit of overhang. Place this lid gently over the top of the pie, then press the edges firmly together to seal the pie completely. Trim off any excess pastry for a clean edge.
Make a small hole in the center of the pie lid with the tip of a knife,this little vent lets steam escape as the pie bakes, preventing sogginess. Brush the entire top of the pie with beaten egg to give it a beautiful golden shine once baked.
Finally, transfer your pie onto the preheated baking tray in the middle of the oven. Bake for about 35 to 40 minutes , until the pastry is gloriously golden brown all over and the filling is bubbling hot and irresistible. Let it rest for a few minutes before serving, then dig in and enjoy that comforting British classic!
Now, take a large heavy based saucepan and melt 25 grams (1 ounce) of butter over a low heat . Once melted, toss in the sliced leeks and gently fry them for about two minutes , stirring every now and then until they're just starting to soften and smell wonderfully sweet. Then add the minced garlic and let it cook alongside the leeks for another minute , just enough to release its fragrant aroma without burning.
Next, throw in the remaining butter and as soon as it's melted, stir in the plain flour. Keep stirring for about 30 seconds to cook off that raw flour taste, making sure you mix constantly so it doesn't stick or brown. This step is key to making a smooth, thick sauce, so be patient and stir well.
Now it's time to build your creamy sauce. Slowly pour in the milk, just a little at a time, stirring well between each addition to keep everything smooth and lump free. Once the milk is fully in, gradually add 250 ml (10 fluid ounces) of the reserved chicken stock along with the white wine if you're using it. Keep stirring until the sauce thickens slightly and has that lovely creamy texture. Bring it up to a gentle simmer and let it cook for around 3 minutes so all the flavors meld together beautifully.
Season the mixture with a good pinch of sea salt and freshly ground black pepper, tasting as you go to get it just right for your palate. When you're happy with the seasoning, take the pan off the heat and stir in the double cream to add richness and a silky finish. Pour this luxurious sauce into a large bowl and cover the surface with cling film, pressing it down so it touches the sauce to stop a skin forming. Set it aside to cool while you prepare the rest.
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit), Gas mark 6 , and pop a baking tray inside to get nice and hot. This will help your pie base cook evenly and crisply later on.
For the pastry, combine the plain flour and butter in a food processor and pulse it until the mixture looks like fine breadcrumbs. Then, with the motor running, slowly add the beaten egg and cold water until the dough just comes together into a ball. Take about 250 grams (10 ounces) of this pastry dough and set it aside for the pie lid,you'll roll this out later.
Roll out the remaining pastry on a lightly floured surface, turning it regularly to keep the thickness even. Aim for a thickness of about 5 millimeters (a quarter inch) , and make sure it's roughly 4 centimeters (1 and a half inches) larger all around than your pie dish. Carefully lift the rolled pastry over your rolling pin and gently press it into the pie dish, pushing it firmly up the sides so it fits snugly without any air pockets. Leave the extra pastry hanging over the edges for now.
Now, slice the cooked chicken breasts into bite sized chunks, about 3 centimeters (1 and a quarter inches) each. Stir the chicken pieces along with diced ham and any remaining leeks into your cooled sauce, mixing everything together so the filling is well combined and inviting. Pour this delicious filling into the pastry lined pie dish.
Brush the rim of the pie dish with a little beaten egg to help seal the lid later on. Roll out the reserved 250 grams of pastry dough for the lid, making sure it's big enough to cover the filling with a bit of overhang. Place this lid gently over the top of the pie, then press the edges firmly together to seal the pie completely. Trim off any excess pastry for a clean edge.
Make a small hole in the center of the pie lid with the tip of a knife,this little vent lets steam escape as the pie bakes, preventing sogginess. Brush the entire top of the pie with beaten egg to give it a beautiful golden shine once baked.
Finally, transfer your pie onto the preheated baking tray in the middle of the oven. Bake for about 35 to 40 minutes , until the pastry is gloriously golden brown all over and the filling is bubbling hot and irresistible. Let it rest for a few minutes before serving, then dig in and enjoy that comforting British classic!
Pairs Well With
