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Remarkable Food For Your Freezer

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Chicken, Ham and Leek PieChicken, Ham and Leek PieChicken, Ham and Leek PieNewChicken, Ham and Leek Pie
Chicken, Ham and Leek PieChicken, Ham and Leek PieChicken, Ham and Leek PieNewChicken, Ham and Leek Pie

"A huge chicken, ham and leek pie for 6 saved the day and drew oohs and aahs from the appreciative audience. "Did you make this grandad?" Oh no I didn't... but I wish had!"

Tony

Chicken, Ham and Leek Pie

Chicken breast pieces, ham and buttery leeks in a creamy parsley sauce enclosed in all butter shortcrust pastry.

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Tell Me More

  • Although the smaller versions of this pie have a pastry lid, this is encased in it, which keeps the right balance of pastry and filing
  • The shortcrust is handmade in our kitchen by designated pastry chefs
  • Most ready-meal pies would use scraps of often reformed ham in a pie like this. Not COOK. This gammon is a premium ingredient.

Try it with

  • Just add some Creamy Mash and Peas & Leeks for a hearty, everyday supper
  • For something a little more glam, try minted new potatoes and seasonal veg

How We Make It At Our Kitchen

  • We start by trimming the bitter greenery off the leeks and leaving the good bits in water overnight so they are completely grit-free. They go into the filling with quality gammon and oven-roasted chicken
  • That delicious sauce is a velouté made with double cream, chicken stock, parsley, a squeeze of fresh lemon juice, and a butter and flour roux
  • The filling is frozen in a ring, then encased in shortcrust pasty handmade in our kitchen, sprinkled with thyme, and brushed with free range egg yolk. Freezing the filling first ensures it is the right shape and size. No wonky pies here!

"A huge chicken, ham and leek pie for 6 saved the day and drew oohs and aahs from the appreciative audience. "Did you make this grandad?" Oh no I didn't... but I wish had!"

Tony

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