Hairy Bikers Chicken Ham Leek Pie is made of chicken, leeks, butter, flour, chicken broth, cream, mustard, puff pastry, and egg. It serves 6 people and takes about 1 hour and 30 minutes to prepare and cook, offering a savory, hearty meal.
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𧥠Why You’ll Love This Chicken Ham Leek Pie Recipe:
- Rich and Flavorful: The combination of chicken, ham, and leeks creates a rich and satisfying flavor that is both comforting and delicious.
- Perfectly Creamy: The sauce made with chicken broth, cream, and mustard adds a creamy and tangy depth that complements the other ingredients beautifully.
- Flaky Puff Pastry: The use of puff pastry for the crust adds a delightful flakiness and lightness to the pie, making each bite enjoyable.
- Ideal for Entertaining: Its impressive presentation and delicious taste make it perfect for gatherings, potlucks, or family dinners.
- Make-Ahead Friendly: You can prepare the filling in advance and assemble the pie when ready to bake, saving time on busy days.
â What Is Hairy Bikers Chicken Ham Leek Pie Recipe?
Hairy Bikers Chicken Ham Leek Pie consists of chicken, ham, leeks, butter, flour, chicken broth, cream, mustard, and puff pastry, creating a creamy, savory filling encased in flaky pastry. It’s a comforting and hearty dish, ideal for family meals.
đ Hairy Bikers Chicken Ham Leek Pie Ingredients
- 1 pound boneless skinless chicken breasts, tenders, or thighs
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 large leeks, white and pale green parts only halved lengthwise and cut crosswise into Ÿ-inch pieces
- Ÿ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth or stock
- Ÿ cup heavy cream, light cream, or half-and half
- 1 tablespoon whole-grain or Dijon mustard
- 1 sheet puff pastry, thawed if frozen (about 12 ½-by-10 ½-inches or slightly smaller)
-  1 egg, beaten
𼧠How To Make Hairy Bikers Chicken Ham Leek Pie
- Warm the oven up to 200°C/400°F. Put the chicken on a baking sheet with a lip around the edge and season with salt and pepper.
- Place the food in the oven and roast it for 15 to 25 minutes , or until a quick read thermometer reads 165°F/75°C inside. Once the chicken is cool enough to handle, shred it and set it away.
- Melt the butter in a medium-sized pot over medium heat. Add the thyme, salt, and leeks. Cook for about 10 minutes, or until the leeks are soft.
- Add the flour and cook for one minute. Add the chicken broth, cream, and mustard one at a time and stir until the mixture is smooth.
- Simmer the mixture while stirring it often. In about 5 minutes, the sauce will get thick. Add salt and pepper to taste, and then mix in the chicken shreds. Let it cool to room temperature for about 30 minutes before putting it together.
- Move the filling to a 1 ½ to 1 ž quart baking dish that has been greased. The dish can be 10 ½ inches by 7 inches or 8 ½ inches by 8 ½ inches square. Spread out your frozen puff pastry sheet. If it’s not already the right size, roll out the puff pastry on a lightly floured surface into a square or rectangle that’s just bigger than the baking dish.
- Use water to clean the edge of the dish. Place the pie crust on top of the baking dish and gently press the sides together to seal them. To make a tall border, fold over any extra dough. To crimp the sides, use the tines of a fork.
- Brush a little beaten egg over the top of the dough, and then use a sharp knife to make three holes in the top. Put the pie on a baking sheet with a lip around the edge in case it drips.
- Bake at 400°F/200°C for about 50 to 60 minutes, or until the puff pastry is dark golden brown all over and the filling is bubbly. Along the way, you can carefully tent some aluminum foil over the edges if they brown too fast for your taste.
đ Recipe Tips:
- Leek Preparation: Clean the leeks thoroughly to remove any dirt or sand. Slice them evenly for consistent cooking.
- Cooking the Leeks: Cook the leeks until they are soft but not browned, as they continue cooking in the pie.
- Stirring the Sauce: Constant stirring while adding the broth, cream, and mustard is key to prevent lumps and achieve a smooth sauce.
- Thickness of Sauce: The sauce should be thick enough to coat the back of a spoon. If it’s too thin, it may make the pastry soggy.
- Cooling the Filling: Let the filling cool before adding it to the pastry to prevent it from becoming soggy.
- Puff Pastry: Roll the pastry slightly larger than your dish. It should be cold but pliable for ease of handling.
đĽ What To Serve Chicken Ham Leek Pie?
Serve Chicken Ham Leek Pie with a crisp green salad, steamed vegetables like broccoli or carrots, or roasted root vegetables mashed potatoes or a warm crusty bread also complement it well, making for a balanced and satisfying meal.
đ How To Store Leftovers Chicken Ham Leek Pie?
- Refrigerate: Place leftover Chicken Ham Leek Pie in an airtight container and store in the refrigerator it should keep well for up to 3-4 days.
- Freeze: Wrap the pie or individual slices securely in plastic wrap and aluminum foil, or place in a freezer-safe container it can be frozen for up to 2-3 months. Thaw in the refrigerator before reheating.
𼾠How To Reheat Leftovers Chicken Ham Leek Pie?
- Oven Reheating: Preheat your oven to 350°F (175°C) place the pie or slices on a baking sheet and cover loosely with aluminum foil to prevent over-browning. Heat for about 20-25 minutes or until thoroughly warmed through.
- Microwave Reheating: For a quick option, place a slice of the pie on a microwave-safe dish cover with a microwave-safe lid or wrap and heat on medium power for 2-3 minutes, checking periodically.
FAQ’S
Can I use pre-cooked chicken for Chicken Ham Leek Pie?
Yes, pre-cooked chicken, such as rotisserie chicken or leftovers, is an excellent time-saver just shred or chop it before adding to the pie.
What type of pastry can be used for the crust?
Puff pastry is ideal for a light, flaky crust, but you can also use shortcrust pastry for a firmer base store-bought pastry works well and saves time.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is hot and bubbly you can insert a knife into the center to check if the filling is hot.
What’s the best way to thicken the pie filling?
The flour added to the leeks and butter creates a roux which thickens the filling if it’s too thin, cook it a bit longer to reduce, or add a bit more flour.
How do I prevent the pie crust from getting soggy?
Let the filling cool before adding it to the pastry also, you can brush the bottom crust with egg white or melted butter to create a barrier.
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Hairy Bikers Chicken Ham Leek Pie Nutrition Fact
Serving Size: 1 slice (approximately 150g)
- Calories: 356
- Total Fat: 20g
- Cholesterol: 80mg
- Sodium: 950mg
- Total Carbohydrates: 25g
- Protein: 18g
- Vitamin D: 0.2mcg
- Calcium: 20mg
- Iron: 2mg
- Potassium: 250mg
Hairy Bikers Chicken Ham Leek Pie
Description
Hairy Bikers Chicken Ham Leek Pie is made of chicken, leeks, butter, flour, chicken broth, cream, mustard, puff pastry, and egg. It serves 6 people and takes about 1 hour and 30 minutes to prepare and cook, offering a savory, hearty meal.
Ingredients
Instructions
- Warm the oven up to 200°C/400°F. Put the chicken on a baking sheet with a lip around the edge and season with salt and pepper.
- Place the food in the oven and roast it for 15 to 25 minutes , or until a quick read thermometer reads 165°F/75°C inside. Once the chicken is cool enough to handle, shred it and set it away.
- Melt the butter in a medium-sized pot over medium heat. Add the thyme, salt, and leeks. Cook for about 10 minutes, or until the leeks are soft.
- Add the flour and cook for one minute. Add the chicken broth, cream, and mustard one at a time and stir until the mixture is smooth.
- Simmer the mixture while stirring it often. In about 5 minutes, the sauce will get thick. Add salt and pepper to taste, and then mix in the chicken shreds. Let it cool to room temperature for about 30 minutes before putting it together.
- Move the filling to a 1 ½ to 1 ž quart baking dish that has been greased. The dish can be 10 ½ inches by 7 inches or 8 ½ inches by 8 ½ inches square. Spread out your frozen puff pastry sheet. If it’s not already the right size, roll out the puff pastry on a lightly floured surface into a square or rectangle that’s just bigger than the baking dish.
- Use water to clean the edge of the dish. Place the pie crust on top of the baking dish and gently press the sides together to seal them. To make a tall border, fold over any extra dough. To crimp the sides, use the tines of a fork.
- Brush a little beaten egg over the top of the dough, and then use a sharp knife to make three holes in the top. Put the pie on a baking sheet with a lip around the edge in case it drips.
- Bake at 400°F/200°C for about 50 to 60 minutes, or until the puff pastry is dark golden brown all over and the filling is bubbly. Along the way, you can carefully tent some aluminum foil over the edges if they brown too fast for your taste.
Notes
- Leek Preparation: Clean the leeks thoroughly to remove any dirt or sand. Slice them evenly for consistent cooking.
- Cooking the Leeks: Cook the leeks until they are soft but not browned, as they continue cooking in the pie.
- Stirring the Sauce: Constant stirring while adding the broth, cream, and mustard is key to prevent lumps and achieve a smooth sauce.
- Thickness of Sauce: The sauce should be thick enough to coat the back of a spoon. If it’s too thin, it may make the pastry soggy.
- Cooling the Filling: Let the filling cool before adding it to the pastry to prevent it from becoming soggy.
- Puff Pastry: Roll the pastry slightly larger than your dish. It should be cold but pliable for ease of handling.
Hairy Bikers Chicken Ham Leek Pie