How To make Chicken & Leek Pie (Irish)
6 oz Shortcrust pastry
Chicken, about 4 lb* 4 x Slices ham steak
4 x Large leeks, cleaned/chopped
Med. onion Salt and pepper 1 pn Ground mace or nutmeg
300 ml Chicken stock
125 ml Double cream
*Jointed, chopped and boned. . Make the pastry and leave it in a cold place to rest. Meanwhile prepare the pie. IN a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.)
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Chicken & Leek Pie Recipe
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This easy chicken pie recipe is dead simple and can be knocked up in no time at all. Perfect with greens and mash, it's a great winter warmer. Jamie's here to show you every step of the way.
This speedy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 92-93 of Jamie's 30 Minute Meals book.
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Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
From Gordon Ramsay’s The F Word
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Meals | gluten free chicken and leek pie
When it’s winter, there’s nothing more satisfying then a nice warm pie and a plate of veg all covered in a rich gravy. This is one of many recipes I’ll be demonstrating that makes use of pastry.
A pie can have simple pie any filing you wish, though this is a particular favourite of mine; I think the leek and chicken is a great combination, and together with a rich creamy gravy is something I find hard to beat.
Ingredients:
Pastry:200gm GF plain flour, 50gm lard/50gm butter, 4 tablespoons of water
Filling: 1 large onion, 1 large leek (diced) and 700gm chicken (cubed) will make enough pie filling for 4. Garlic, Italian seasoning, chicken stock for the flavourings. About 100ml of double cream and a little water for the gravy.