10 March, 2016
Chicken and Leek Pie from Ireland
Irish chicken and leek pie is very easy to make and tastes fantastic. This is one of those dishes that I couldn’t get enough of, even after I was stuffed I still wanted more.
To make things easier, and less expensive, I used a rotisserie chicken that I bought from a local store. If you’re store offers different flavors on their chicken go with the least seasoned one they have. You don’t want any flavors to clash with the seasonings you’ll be using in this Irish recipe. After stripping all the meat off the chicken I took the skin and bones and boiled them in water to get my chicken stock. This allowed me to keep control over the seasonings and flavors, but if you prefer to just buy some chicken stock that works just fine.
For those who haven’t worked with leeks before, you’re in for a treat. You’ll need to cut off most of the green part of the leek, the key is to leave the part that is tightly together. Depending on the leeks you will be working with about 4-6 inches. You will also cut off the last 1/4″ to remove the actual roots. Next slice the leeks into fairly thin slices. Once they’re sliced, wash them in a colander while separating the rings by hand. As leeks grow, dirt will get stuck between the rings and you will need to make sure it’s all washed out.
Once it is all cooked it will be full of juice. When I first cut into the pie and saw how much juice there was I thought that I had really screwed up. We also switched from plates to bowls for serving. After my first helping I realized that it was perfect. The rich flavored juice makes it fantastic! We grabbed some rolls to sop up the leftover juice and enjoyed every bite!
Chicken and Leek Pie
|Prep time||12 minutes|
|Cook time||40 minutes|
|Total time||52 minutes|
|Meal type||Main Dish|
- 1 Pie Pastry
- 4lb Cooked Chicken
- 4 medium slices Cooked Ham
- 3 Leeks (Chopped)
- 1 Medium Yellow Onion (Chopped)
- 3 Medium Carrots (Thinly Sliced)
- 1 pinch Ground Mace
- 1 cup Chicken Stock
- 2/3 cups Heavy Cream
|Preheat Oven to 350|
|Cut/Shred chicken into bite size pieces. Cut ham slices into roughly 3/4" x 1/4" pieces. Slice the carrots, onion, and leeks into thin slices and mix them together.|
|Layer the chicken, ham and onion mix, seasoning with salt, pepper and mace with each layer. You should have three layers of each ingredient.|
|Once all of the layers are complete pour the chicken stock over the whole assembly, making sure to coat everything evenly.|
|Lay the pastry over the dish and crimp it on the edges. Cut off any excess crust before baking. Cut a hole in the middle and use some of the excess pastry to create a design that lays over the hole. This decoration will be removed later so don't press it in.|
|Bake for 35-40 minutes. While it is baking heat the heavy cream being careful not to scald it.|
|Once it is done baking, remove the design and pour the heated heavy cream in the hole and the replace the design. Let it sit for 5-7 minutes then serve.|