Hairy Bikers Chicken and Leek Pie is made with chicken breasts, leeks, ham, and double cream, along with butter, flour, milk, and seasonings. This creamy Chicken Ham And Leek Pie recipe creates a hearty dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 6 people.
Hairy Bikers Chicken And Leek Pie Ingredients
For The Chicken And Ham Filling:
- 250ml Chicken Stock
- 3 Chicken Breasts, Skin Removed
- 75g Butter, Divided Into 25g And 50g Portions
- 2 Leeks, Trimmed And Cut Into 1cm Slices
- 2 Garlic Cloves, Crushed
- 55g Plain Flour
- 200ml Milk
- 2-3 Tbsp White Wine (Optional, Can Be Omitted)
- 150ml Double Cream
- 150g Cooked Ham, Cut Into 2cm Chunks
- Sea Salt Flakes And Freshly Ground Black Pepper, To Taste
For The Pastry:
- 350g Plain Flour, Plus Extra For Dusting
- 200g Butter
- 1 Free-range Egg, Beaten With 1 Tbsp Cold Water, Plus 1 Free-range Egg, Beaten, For Glazing
How To Make Hairy Bikers Chicken And Leek Pie
- Prepare Chicken: Heat chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover and cook for 10 minutes. Remove chicken with tongs, and place on a plate. Pour the cooking liquor into a large jug, and reserve 250ml for use.
- Cook Leeks: In a large, heavy-based saucepan, melt 25g of butter over low heat. Add leeks and gently fry for 2 minutes, stirring occasionally until just softened. Add garlic; cook for one more minute.
- Make Roux: Add the remaining 50g butter to the pan. Once melted, stir in the flour and cook for 30 seconds, stirring constantly.
- Add Liquids: Gradually pour in the milk, a little at a time, stirring well after each addition. Then gradually add the reserved 250ml stock and the optional white wine, stirring continuously. Bring to a gentle simmer and cook for 3 minutes until slightly thickened.
- Season and Cool: Season with salt and pepper. Remove from heat, stir in the cream. Transfer the sauce to a bowl, and cover the surface with cling film to prevent skin from forming. Allow to cool.
- Preheat Oven: Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat.
- Prepare Pastry: Put flour and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the motor running, add the egg and water mixture until it forms a ball. Set aside 250g of pastry for the lid, roll out the remainder on a floured surface to about 5mm thickness.
- Assemble Pie: Line a pie dish with the rolled-out pastry, pressing firmly up the sides. Cut the cooled chicken into 3cm pieces, stir chicken and ham into the cooled sauce. Pour into the pie dish. Brush the rim with beaten egg.
- Top and Seal: Roll out the reserved pastry for the lid. Cover the pie, and press the edges to seal. Trim excess pastry. Make a small hole in the center of the pie lid.
- Bake: Glaze the pie with beaten egg. Bake on the preheated tray for 35–40 minutes, or until golden brown and the filling is piping hot.
Recipe Tips
- Cook the Chicken Softly: Cook the chicken gently in its broth. This keeps the chicken soft and juicy, which is very good for the pie.
- Clean and Cook Leeks Well: Wash the leeks well after cutting because they can have dirt inside. Cook them slowly until they are soft but not brown. This makes them taste sweet.
- Make the Sauce Thick: When you add flour to the butter, make sure the butter is all melted. This helps avoid hard bits in your sauce. Cook the flour a little bit to get rid of the floury taste before you add milk and broth.
- Keep the Pastry Cold: Before you roll the pastry, keep it cold. This helps you roll it easily and makes the baked pie crust flaky. Put the pastry in the fridge for 30 minutes before you roll it.
- Put the Pie Together Carefully: Make sure the edges of the pastry are pressed together well so the filling does not come out when it bakes. You can press the edges with a fork to make sure they stick together and look nice.
What to Serve With Chicken And Leek Pie
Serve the Chicken and Leek Pie with mashed potatoes, green beans, carrots, or a fresh salad. You can also have it with sweet parsnips, peas, spinach, or apple sauce for a tasty and full meal.
How To Store Leftovers
- Keep in the Fridge: Put the pie in a container that closes tightly and keep it in the fridge for 3 days.
- Keep in the Freezer: You can freeze the whole pie or just parts of it. Wrap it well with plastic and foil to keep it fresh in the freezer. It can stay frozen for 2 months. When you want to eat it, move it to the fridge the night before to thaw.
How To Reheat Leftover
- In The Oven: Warm up the oven to 180°C (350°F). Put the pie on a tray and cover it lightly with foil so it doesn’t get too brown. Heat it for 20-25 minutes until it’s hot all through.
- In The Microwave: If you need it fast, microwave pieces of the pie for 2-3 minutes on high. Turn it over once and cover it so it stays moist.
Chicken And Leek Pie Nutrition Facts
- Calories: 650 calories
- Protein: 28 grams
- Fat: 40 grams
- Carbohydrates: 55 grams
- Fiber: 2 grams
- Sugar: 6 grams
- Cholesterol: 110 mg
- Sodium: 900 mg
Try More Hairy Bikers Recipes:
- Hairy Bikers Pork Pie
- Hairy Bikers Cottage Pie
- Hairy Bikers Baked Bean Pie
- Hairy Bikers Meat And Potato Pie
Hairy Bikers Chicken And Leek Pie
Description
Hairy Bikers Chicken and Leek Pie is made with chicken breasts, leeks, ham, and double cream, along with butter, flour, milk, and seasonings. This traditional British Chicken and Leek Pie recipe creates a hearty dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 6 people.
Ingredients
For The Chicken And Ham Filling:
For The Pastry:
Instructions
- Prepare Chicken: Heat chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover and cook for 10 minutes. Remove chicken with tongs, and place on a plate. Pour the cooking liquor into a large jug, and reserve 250ml for use.
- Cook Leeks: In a large, heavy-based saucepan, melt 25g of butter over low heat. Add leeks and gently fry for 2 minutes, stirring occasionally until just softened. Add garlic; cook for one more minute.
- Make Roux: Add the remaining 50g butter to the pan. Once melted, stir in the flour and cook for 30 seconds, stirring constantly.
- Add Liquids: Gradually pour in the milk, a little at a time, stirring well after each addition. Then gradually add the reserved 250ml stock and the optional white wine, stirring continuously. Bring to a gentle simmer and cook for 3 minutes until slightly thickened.
- Season and Cool: Season with salt and pepper. Remove from heat, stir in the cream. Transfer the sauce to a bowl, and cover the surface with cling film to prevent skin from forming. Allow to cool.
- Preheat Oven: Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat.
- Prepare Pastry: Put flour and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the motor running, add the egg and water mixture until it forms a ball. Set aside 250g of pastry for the lid, roll out the remainder on a floured surface to about 5mm thickness.
- Assemble Pie: Line a pie dish with the rolled-out pastry, pressing firmly up the sides. Cut the cooled chicken into 3cm pieces, stir chicken and ham into the cooled sauce. Pour into the pie dish. Brush the rim with beaten egg.
- Top and Seal: Roll out the reserved pastry for the lid. Cover the pie, and press the edges to seal. Trim excess pastry. Make a small hole in the center of the pie lid.
- Bake: Glaze the pie with beaten egg. Bake on the preheated tray for 35–40 minutes, or until golden brown and the filling is piping hot.
Notes
- Cook the Chicken Softly: Cook the chicken gently in its broth. This keeps the chicken soft and juicy, which is very good for the pie.
- Clean and Cook Leeks Well: Wash the leeks well after cutting because they can have dirt inside. Cook them slowly until they are soft but not brown. This makes them taste sweet.
- Make the Sauce Thick: When you add flour to the butter, make sure the butter is all melted. This helps avoid hard bits in your sauce. Cook the flour a little bit to get rid of the floury taste before you add milk and broth.
- Keep the Pastry Cold: Before you roll the pastry, keep it cold. This helps you roll it easily and makes the baked pie crust flaky. Put the pastry in the fridge for 30 minutes before you roll it.
- Put the Pie Together Carefully: Make sure the edges of the pastry are pressed together well so the filling does not come out when it bakes. You can press the edges with a fork to make sure they stick together and look nice.
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