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Stone Bake’s wood fired creamy chicken, ham and leek pie

Chicken ham and leek pieWho doesn’t love a pie baked in their wood fired oven in the wintertime? We’ve been loving our creamy chicken, ham and leek pie. The smoky ham flavours add a superb finishing touch, complementing the creamy flavours perfectly. So get those wood fired ovens fired up!

You’ll Need

  • A high heat 9inch round pie dish

For the filling

  • 450ml Chicken Stock
  • 3 chicken breasts
  • 75g of butter
  • 2 leeks
  • 2 garlic cloves
  • 50g plain flour
  • 200ml milk
  • Drizzle of white wine
  • 150ml double cream
  • 150g thick carved ham
  • Sea Salt and ground black pepper for seasoning.

Pastry

  • 350g plain flour
  • 200g butter
  • 1 egg beaten with 1tbsp cold water
  • 1 egg for pastry glaze

Method

Firstly, you will need to heat the chicken stock in a saucepan. Whilst you are doing this, add in the chicken breasts and bring to a low simmer. Pop on your saucepan lid and cook for 10 minutes. Then you’ll need to remove the chicken breasts, place them onto a plate and pour the excess stock into a jug.

Next, melt 25g of butter into a fresh saucepan. Stir in the leeks and gently fry for a few minutes. Then pop in the garlic and remaining butter, stirring in the flour once the butter has melted. Keep stirring, whilst gradually pouring in the milk. Once you have added all of the milk, slowly put in the stock and wine. Keep mixing until the sauce is smooth and thick. Simmer for 3 minutes. Finally take off the heat, stir in the cream, adding in some salt and pepper for seasoning.

Next you will need to fire up your wood fired oven to its optimum temperature, then leave it to cool, maintaining a temperature of around 200°c.

Now it’s time to get on with the pastry. Mix together the flour and butter until the mixture resembles breadcrumbs. Next, pour in the beaten egg and combine until the mixture forms a ball. Leave around 250g of pastry for the lid.

Roll out the remaining pastry on a floured surface until it is around 5mm thick and 4cm larger than the pie dish. Gently place the pastry into the pie dish, pressing firmly on the sides to ensure there is no air bubbles. Always make sure there is some extra pastry hanging over the sides.

Next, it’s time to get messy with the filling. Chop the chicken into small chunks, stirring it in along with the ham and leeks into the cooled sauce. Pour the filling into the pie dish. Roll out the pastry that you have put aside, placing it on top of your dish so it acts as a lid. Make sure you securely press together the edges, and then trim off any excess pastry.

Finally, place a hole in the top of the pie and glaze the pastry lid with the egg wash. Put your pie in your wood fired oven for 35-40 minutes, or until your pie appears golden-brown in colour and the filling is piping hot.

Now all you have do is devour this scrumptious winter pie with family and friends. It’s sure to become a wood fired favourite!

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