Imen Dridi This Chicken, Ham, and Leek Pie by Jamie Oliver boasts a savory blend of chicken breasts, butter, leeks, and thick-cut ham enveloped in a rich, creamy sauce. With a total time of 90 minutes, this recipe yields a delectable dish, serving 6.
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🧡 The Allure Of This Mouth-Watering Chicken Ham And Leek Pie Recipe:
- Rich Flavor: Succulent chicken, ham, and leeks in a creamy sauce deliver a taste explosion.
- Easy Prep: Simple steps for a delicious homemade pie.
- Crowd-Pleaser: Perfect for gatherings, serving six with ease.
- Comfort Food Upgrade: Classic ingredients elevated for a comforting, satisfying experience.
❓ What Is Jamie Oliver Chicken Ham And Leek Pie Recipe?
Jamie Oliver’s Chicken, Ham, and Leek Pie is a delectable dish featuring succulent chicken, richly carved ham, and fresh leeks. This savory pie delights the palate with a creamy texture and a harmonious blend of flavors.
🍗 Jamie Oliver Chicken Ham And Leek Pie Ingredients
For The Chicken And Ham Filling
- 450ml/16fl oz chicken stock
- 3 chicken breasts, skin removed
- 75g/2¾oz butter
- 2 leeks, trimmed and cut into 1cm/½in slices
- 2 garlic cloves, crushed
- 55g/2oz plain flour
- 200ml/7fl oz milk
- 2–3 tbsp white wine (optional)
- 150ml/5fl oz double cream
- 150g/5½oz piece thickly carved ham, cut into 2cm/¾in chunks
- sea salt flakes and freshly ground black pepper
For The Pastry
- 350g/12oz plain flour, plus extra for dusting
- 200g/7oz butter
- 1 free-range egg, beaten with 1 tbsp cold water, plus 1 free-range egg, beaten, to glaze
🥧 How To Make Jamie Oliver Chicken Ham And Leek Pie
- Add a little milk at a time to the pan, stirring well between each addition. Slowly add 250ml/10fl oz of the stock you saved and the wine, if you’re using it. Keep stirring the sauce until it’s smooth and a little thicker. Bring to a slow boil, then cook for three minutes.
- Add pepper and salt. Take it off the heat and add the cream while stirring it in. Move the sauce to a big bowl and use cling film to cover the top so that a skin doesn’t form. Leave to cool.
- Warm the oven up to 200C/180C Fan/Gas 6. Place a baking sheet in the oven to heat up.
- Add the butter and flour to a food processor. Use the pulse setting to mix the ingredients until they look like fine breadcrumbs. Put the egg and water into the blender while the machine is running. Blend until the mixture forms a ball. Take out 250g (9oz) of the pastry to use as the lid.
- On a lightly floured surface, roll out the rest of the pastry, turning it over many times, until it is about 5 mm (1½ in) thick and 4 cm (1½ in) bigger than the pie dish. Move the dough over the rolling pin and carefully put it in the pie dish. Make sure there are no air bubbles when you press the dough up the sides. Leave some dough hanging over the sides.
- Cut the chicken breasts into pieces that are 3 cm (1 in) long. Add the chicken and ham to the sauce after it has cooled down. Use your hands to fill the pie dish with the chicken dish. Beat an egg and use it to brush the edge of the dish. For the lid, roll out the dough that you saved.
- Put the pie lid made of dough on top of it and press the edges together sharply to seal. Cut off any extra dough.
- Cut a small hole in the middle of the pie with the knife’s tip. Put a glaze on top of the pie by beating an egg. Place the pie in the middle of a hot oven for 35 to 40 minutes, or until it is golden brown all over and the filling is steaming hot.
💭 Recipe Tips
- Ensure chicken breasts are cooked through to avoid undercooking.
- Use thickly carved ham for a hearty texture.
- Maintain a creamy consistency by whisking the flour thoroughly in the sauce.
- Opt for fresh leeks to enhance flavor.
- Double-check pastry thickness for a perfect balance with the filling.
🥗 What To Serve With Chicken Ham And Leek Pie?
Serve Chicken Ham and Leek Pie with a fresh green salad for a crisp contrast steamed vegetables or mashed potatoes also complement the creamy, savory flavors excellently.
🎚 How To Store Leftovers Chicken Ham And Leek Pie?
- In The Fridge. To store leftovers Chicken Ham And Leek Pie refrigerate the pie within 2 hours.
- In The Freezer. Freeze your Leftovers Chicken Ham And Leek Pie in airtight container for up to 3 months.
🥵 How To Reheat Leftovers Chicken Ham And Leek Pie?
- Oven Method: Cover your Leftovers Chicken Ham And Leek Pie with foil, bake at 350°F for 20-25 mins.
- Microwave Method: Heat individual slices of Leftovers Chicken Ham And Leek Pie on medium for 2-3 mins.
FAQs
How Can You Prevent The Bottom Crust Of The Chicken Ham And Leek Pie From Becoming Soggy?
Prevent soggy crust in chicken, ham, and leek pie by pre-baking the bottom crust, brushing with egg wash, and allowing the filling to cool before assembling and baking.
Can Chicken, Ham, And Leek Pie Be Made Aheadof Time?
Yes, Chicken, Ham, and Leek Pie can be made ahead and refrigerated for up to two days before baking.
What Herbs And Spices Work Well In Enhancing The Flavor Of The Pie?
Herbs like thyme, rosemary, and sage, along with spices such as nutmeg and black pepper, work well in enhancing the flavor of the pie.
Can The Pie Be Made In A Slow Cooker Or Instant Pot For Convenience?
Yes, the pie can be made in a slow cooker or instant pot for convenience, but the crust may not be as crispy as when baked in the oven.
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Jamie Oliver Chicken, Ham And Leek Pie Nutrition Facts
Amount Per Serving
- Calories: 267.9kcal
- Total Fat: 16.1g
- Saturated Fat: 6.4g
- Total Carbohydrates: 18.2g
- Sugars: 0.6g
- Dietary Fiber: 1.7g
- Protein: 10.9g
- Sodium: 0.6g
Jamie Oliver Chicken Ham And Leek Pie
Description
This Chicken, Ham, and Leek Pie by Jamie Oliver boasts a savory blend of chicken breasts, butter, leeks, and thick-cut ham enveloped in a rich, creamy sauce. With a total time of 90 minutes, this recipe yields a delectable dish, serving 6.
Ingredients
For The Chicken And Ham Filling
For The Pastry
Instructions
- Add a little milk at a time to the pan, stirring well between each addition. Slowly add 250ml/10fl oz of the stock you saved and the wine, if you’re using it. Keep stirring the sauce until it’s smooth and a little thicker. Bring to a slow boil, then cook for three minutes.
- Add pepper and salt. Take it off the heat and add the cream while stirring it in. Move the sauce to a big bowl and use cling film to cover the top so that a skin doesn’t form. Leave to cool.
- Warm the oven up to 200C/180C Fan/Gas 6. Place a baking sheet in the oven to heat up.
Add the butter and flour to a food processor. Use the pulse setting to mix the ingredients until they look like fine breadcrumbs. Put the egg and water into the blender while the machine is running. Blend until the mixture forms a ball. Take out 250g (9oz) of the pastry to use as the lid. - On a lightly floured surface, roll out the rest of the pastry, turning it over many times, until it is about 5 mm (1½ in) thick and 4 cm (1½ in) bigger than the pie dish. Move the dough over the rolling pin and carefully put it in the pie dish. Make sure there are no air bubbles when you press the dough up the sides. Leave some dough hanging over the sides.
Notes
- Ensure chicken breasts are cooked through to avoid undercooking.
Use thickly carved ham for a hearty texture.
Maintain a creamy consistency by whisking the flour thoroughly in the sauce.
Opt for fresh leeks to enhance flavor.
Double-check pastry thickness for a perfect balance with the filling.
