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Chicken Ham and Leek Pie

Make another dinner from a dinner, using leftover Sunday roast chicken!

Chicken Ham and Leek Pie

Chicken Ham and Leek Pie

Nice tender bits of chicken and ham with leeks in cheese and white wine sauce, topped with crispy puff pastry; what's not to like?

Leftover Chicken Recipe

I love making another dinner from leftovers, you are saving money, so I say is the way to go. I got the idea from a pie they sell in Marks and Spencer's.

Chicken Ham and Leek Pie with Puff Pastry

Serve with peas and mashed potatoes and then dive right in!

Chicken Pie Ingredients

a few good handfuls of leftover roast chicken
a handful of cooked ham
3 leeks - trimmed and cleaned
a couple of knobs of butter (30g)
a small amount of olive oil
a splash of dry white wine
1 x bay leaf
500g block of puff pastry
a little flour for dusting
1 egg - lightly beaten
salt and freshly ground black pepper

Cheese and White Wine Sauce for Chicken

280ml milk
2 and a half tablespoons of plain flour
30g unsalted butter
a pinch of cayenne pepper
100g of mature Cheddar, grated
a little freshly grated nutmeg
salt and freshly ground black pepper
a splash or two of dry white wine

chicken,ham,leek,pie,white,wine,sauce,recipe
main,chicken,dinner,pie,sauce
English
Yield: 3-4
Author: Jan Bennett
Chicken Leek and Ham Pie

Chicken Leek and Ham Pie

Make a pie from your leftover Sunday roast chicken! Nice tender bits of chicken and ham with leeks in cheese and white wine sauce, topped with crispy puff pastry; what's not to like?
Prep time: 30 MinCook time: 27 MinTotal time: 57 Min

Ingredients

  • a few good handfuls of leftover roast chicken
  • a handful of cooked ham
  • 3 leeks - trimmed and cleaned
  • a couple of knobs of butter (30g)
  • a small amount of olive oil
  • a splash of dry white wine
  • 1 x bay leaf
  • 500g block of puff pastry
  • a little flour for dusting
  • 1 egg - lightly beaten
  • salt and freshly ground black pepper
For the sauce
  • 280ml milk
  • 2 and a half tablespoons of plain flour
  • 30g unsalted butter
  • a pinch of cayenne pepper
  • 100g of mature Cheddar, grated
  • a little freshly grated nutmeg
  • salt and freshly ground black pepper
  • a splash or two of dry white wine

Instructions

  1. First, melt the butter in a medium-sized saucepan, then add the flour, stirring with a wooden spoon, cook the mixture for a couple of minutes. 
  2. If you don't cook the flour first your sauce will be lumpy so don't miss this bit out!
  3. Now using a balloon whisk, add in the milk and keep whisking - you now have a nice lump-free sauce.
  4. Over very low heat and stir in the cheese and the cayenne pepper and wine. 
  5. Add a little salt (a small pinch) and the nutmeg along with a few grinds of black pepper. Have a taste, remove from the heat and set aside.
  6. Take the tough green ends off the leeks, then make a vertical split halfway down the centre of each leek, run them under cold water get rid of any grit that might be hiding. 
  7. Chop into 1/2 inch slices. In a medium-sized saucepan, heat the butter and a tiny bit of olive oil.
  8. Add the leeks and the bay leaf to the pan cook over low heat, stirring for about 20 minutes. 
  9. Now add a little salt and freshly ground black pepper to taste.
  10. Now add a splash of white wine and continue to cook until the leeks are cooked and are nice and tender. Remove the bay leaf and discard it.
  11. Meanwhile, tear the roast chicken (you don't want the skin) into bite-sized pieces.
Pre-heat your oven to 200C/400F or Gas 6, 400F
  1. Add the chicken and ham to your cheese sauce and return to the heat.
  2.  Once it's started to simmer, you can add a little more milk if you think it is too thick. Now tip the whole lot to your pie dish.
  3. Make a lid for your pie from the pastry. Roll it to on a lightly floured surface to about 3 quarters of an inch thick (or just under).
  4. Cut out a piece large enough to cover your pie dish with a little overlap. 
  5. Roll out the trimmings and cut into a 1/2 inch strip.
  6. Dampen the edge of the dish with water and press the strip of pastry around the rim. 
  7. Dampen the strip and carefully lift the pastry lid over the top. Press it firmly over the edge to get a good seal all around, then trim, using a knife.
  8. Now gather up the trimmings and re-roll them to cut into leaf shapes - if you fancy being fancy that is!
  9. Brush the surface of the pie with a beaten egg, and arrange the leaves on top. Now, brush the leaves with a beaten egg.
  10. Bake on a baking sheet for 25 to 30 minutes - your pastry will have risen and your pie will be delicious. 
  11. Serve with peas and mashed potatoes.
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Jan