-
-
My review
Irish Chicken and Leek Pie
5
AMANDA FAIR
"Creamy, flaky and filling all in one! My father brought this recipe from Ireland; it's a family favorite on those cold winter Sundays. This pie forms a delicious soft jelly when cold and can be eaten that way too!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 599Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2425 Ratings
-
-
-
-
-
Most helpful positive review
4/22/2008
I made this for my family and, surprisingly, they all enjoyed it. I made a few changes though...I sauteed the leeks and onions in 1/2 a stick of butter. In a separate pot, I added an egg with th...
Most helpful critical review
3/17/2008
I made this recipe without reading any reviews. The flavor was wonderful, but it definately needs thickening, I plan to decrease the broth and mix it with a roux next time I make it. Making th...
Most helpful
Most positive
Least positive
Newest
4/22/2008
I made this for my family and, surprisingly, they all enjoyed it. I made a few changes though...I sauteed the leeks and onions in 1/2 a stick of butter. In a separate pot, I added an egg with th...
3/17/2005
I am a food service director at a retirement facility & we made this recipe for our Men's Luncheon today. We did tighten the filling up as some readers suggested. We baked this as individual p...
3/16/2005
I haven't tried this yet but plan to. I will, however, lightly saute the onions and leeks in 2 tbsps of butter or marg and add 2 tbsps of flour. Let the flour cook for a couple minutes and then ...
3/17/2005
I can't rate this recipe because I haven't made it yet. But I do see why the other reviewers are saying it was runny. This is basically a quiche recipe without the eggs or cheese. There's too...
3/17/2008
I made this recipe without reading any reviews. The flavor was wonderful, but it definately needs thickening, I plan to decrease the broth and mix it with a roux next time I make it. Making th...
7/18/2006
Yes, three stars sums it up. I think something has been left out of this recipe. When you pour the cream in, it just makes the insides float. However, the taste is very good. I thought it wa...
3/19/2004
It was pretty good. My husband went back for seconds, which is a good sign. I would however, cut back on the number of leeks, and lengthen the cooking time by about 5 to 10 minutes. It was ra...
3/29/2010
I think this recipe has great potential. Wish I had read the reviews first -- but instead I made it for a company potluck on St. Paddy's Day without reading them. My Mistake. The other review...
12/23/2008
I make this often with different variations depending what's in the pantry and EVERY time it's a winner. A tin of sweet corn (reduce the stock) works - etc. FAMILY FAVORITE