Best 3 Creamy Chicken Ham And Leek Pie Recipes

Indulge yourself in the culinary delight of a creamy chicken ham and leek pie, a harmonious symphony of flavors and textures that will tantalize your taste buds and leave you craving more. This classic dish combines succulent pieces of chicken, tender ham, and aromatic leeks, enveloped in a velvety sauce and encased in a flaky, golden-brown crust. Whether you're hosting a special occasion or simply seeking a comforting meal on a cozy night, allow this article to guide you through the steps of creating the perfect creamy chicken ham and leek pie, transforming your kitchen into a haven of aromas and flavors.

Let's cook with our recipes!

CHICKEN, HAM AND LEEK PIE

Chicken, Ham and Leek Pie image

This is adapted from a recipe I found on a website called Irish Abroad. Posted for ZWT 8 Great Britain/Ireland

Provided by AlaskaPam

Categories Savory Pies

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 whole chicken (cooked)
1 cup ham (cooked and diced)
4 leeks (washed and chopped, light green and white parts only)
1 onion (finely chopped)
3 tablespoons butter
4 tablespoons flour
1 teaspoon Dijon mustard
1 1/2 cups chicken stock
1/2 cup heavy cream
salt (to taste)
pepper (to taste)
1/8 teaspoon nutmeg
1 pie crust, 9 inch

Steps:

1. Take the chicken off the bone in large pieces. In a deep dish pie plate,
make alternate layers of chicken, ham and leeks.
2. In a saucepan over medium heat melt the butter and add the onions. Saute
until the onions are soft. Stir in the flour and mustard and cook for a few
minutes. Slowy add the chicken broth and cream, stirring until it is thickened.
Pour the sauce over the chicken, ham and leeks in the pie pan.
3. Roll out the pie crust until it is slightly larger than the pie plate.
Dampen the edges of the pie plate and cover with the pie crust. Crimp the edges
and cut holes for steam.
4. Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to
30 minutes.

CHICKEN, LEEK AND HAM PIE

chicken, leek and ham pie image

succulent chicken leek and ham pie bursting with flavour

Provided by BROCKLETANK

Time 35m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

heat oven to (200°C/180°C fan/gas 6) chop and wash leeks into discs and fry in butter for 5-10mins or until soft while leeks are frying chop up ham and chicken into chunks about 1cm by 1cm
add chunks of chicken and ham to the pan along with the stock (200ml of stock or 200ml of hotwater and a stock cube) season to taste with salt and pepper
pour the mixture into a oven proof dish and place rolled out pastry on the top, fold pastry over edges to seal and poke small holes in the middle for hot air to escape
crack egg and whisk, gently brush over the pastry put in oven for 15-20 mins or until golden brown take out and enjoy or cool and reheat (for reheating microwave for about 3-4 mins and then put in the oven to crisp up the pastry for about 2-3 mins)

HAM AND LEEK PIES

Ham and Leek Pies image

I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. -Bonny Tillman, Acworth, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup butter, cubed
4 cups sliced leeks (white portion only)
1/2 pound sliced fresh mushrooms
3 medium carrots, sliced
1/2 cup all-purpose flour
1-1/4 cups 2% milk
1-1/4 cups vegetable broth
1-3/4 cups cubed fully cooked ham
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon ground nutmeg
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Fat 37 g fat (15 g saturated fat), Cholesterol 123 mg cholesterol, Sodium 1,461 mg sodium, Carbohydrate 72 g carbohydrate, Fiber 9 g fiber, Protein 25 g protein.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and focused while you're cooking.
Use high-quality ingredients: The quality of your ingredients will directly affect the flavor of your pie. So, try to use the best quality ingredients you can afford.
Don't overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken until it is just cooked through, then remove it from the heat and let it rest before shredding it.
Use a good quality puff pastry: Puff pastry is the key to a light and flaky pie crust. So, make sure you use a good quality puff pastry that is made with real butter.
Chill the pie before baking: Chilling the pie before baking will help the crust to rise and prevent it from becoming soggy. So, chill the pie for at least 30 minutes before baking.
Bake the pie until the crust is golden brown: The pie is done baking when the crust is golden brown and the filling is bubbling. So, keep an eye on the pie while it is baking and adjust the baking time as needed.

Conclusion:

This creamy chicken, ham, and leek pie is a delicious and satisfying meal that is perfect for any occasion. The creamy filling is made with chicken, ham, leeks, and a creamy sauce. The pie is then topped with a flaky puff pastry crust. This pie is sure to be a hit with everyone who tries it!