Time 1h15m Yield 6 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a 1 1/2 quart casserole dish, layer the chicken, ham, leeks and onion a couple of times each until the dish is full. Season each layer with a little salt, pepper and mace. Pour the chicken stock over the layers, and dampen the edges of the dish. Roll the pie pastry out large enough to cover the top of the dish, and place over the top. Crimp the sides down with a fork, and trim the excess from the edges. Cut a round hole in the center of the pastry. Roll dough scraps out and cut into strips. Use the strips to form a design, and place lightly over the hole. Brush the entire top with milk. Bake for 35 to 45 minutes in the preheated oven, until chicken is cooked through. If the top crust is getting too brown, cover it with parchment or aluminum foil. While the pie is baking, heat the cream over low heat. When the pie is cooked, remove from the oven, and carefully remove the design from the hole. Pour the cream into the hole, and replace the design. Let stand for a few minutes before serving.
Time 1h15m Yield 6 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a 1 1/2 quart casserole dish, layer the chicken, ham, leeks and onion a couple of times each until the dish is full. Season each layer with a little salt, pepper and mace. Pour the chicken stock over the layers, and dampen the edges of the dish. Roll the pie pastry out large enough to cover the top of the dish, and place over the top. Crimp the sides down with a fork, and trim the excess from the edges. Cut a round hole in the center of the pastry. Roll dough scraps out and cut into strips. Use the strips to form a design, and place lightly over the hole. Brush the entire top with milk. Bake for 35 to 45 minutes in the preheated oven, until chicken is cooked through. If the top crust is getting too brown, cover it with parchment or aluminum foil. While the pie is baking, heat the cream over low heat. When the pie is cooked, remove from the oven, and carefully remove the design from the hole. Pour the cream into the hole, and replace the design. Let stand for a few minutes before serving.
More about “irish chicken and leek pie recipes”
Time 1h45m Yield 6 serving(s) Number Of Ingredients 13 Steps:
- Take the chicken off the bone in large pieces. In a deep dish pie plate, make alternate layers of chicken, ham and leeks.
- 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.
- 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.
- Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to 30 minutes.
