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Pinch of nom chicken, ham and leek pie with filo pastry recipe

Chicken, ham and leek pie recipe Eat Your Book

Chicken, ham and leek pie from Pinch of Nom: 100 Slimming, Home-Style Recipes (page 178) by Kate Allinson and Kay Featherstone Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe Cut the filo pastry into strips, brush each with melted butter and scrunch up slightly, then place them on top of the filling to cover it. Place in the centre of the oven and bake for 15-20 minutes until the sauce is bubbling-hot and the filo is crisp and golden brown. Serve with buttered mash Instructions. 1. Preheat an oven to 200°C (180°C Fan)/400°F/Gas Mark 6. 2. Take a 10 pie dish and lightly brush the base with some of the beaten egg. 3. Lay one of the sheets of filo pastry across the pie dish, and fold it in so that it's covering the edges of the pie dish, but not hanging over. 4

Chicken, ham and leek filo pie recipe delicious

  1. utes until they are soft
  2. g plans like Weight Watchers! Tender chicken in.
  3. utes. 2: Add the chicken thighs, bring back to a simmer and cook gently for 25
  4. STEP 2. Put a splash of olive oil in a pan and sweat the leeks, don't colour them. STEP 3. Whilst the leeks are cooking, prep the chicken. Dice in to bite sized chucks and add to the leeks. STEP 4. Crush in the garlic and add a splash of lemon juice. Once the chicken is starting to cook, add the chicken stock

Chicken, Ham & Leek Filo Pie - Big Friendly Gru

  1. ce the garlic and add in the chicken and sweat it all down in a pan slowly stir in the Philadelphia with plenty of black pepper slowly stir in the Quark or, if you're using cottage cheese, blend that first and then pour it i
  2. ce Lean Pork Mince 'No Cook' Pizza Sauce Aerosol Cream Light Ainsley Harriott Moroccan Medley Cous Cous Ainsley Harriott Thai Style Cous Cous Aldi Wholemeal Bread Mix All purpose seasoning All Spice Almond Essence Almond Extract Alpen.
  3. ute. After the sauce has thickened, add the cooked chicken, ham hock and leeks. Stir though to make sure everything is coated in the sauce. Preheat the oven to 180ºC (fan or 200ºC non fan assisted). Pour the pie filling into a dish
  4. s) Remove and set aside. Add the chicken and fry till lightly golden. Add back in the leeks and onions. Add in the stock, milk, laughing cow, thyme, parsley and mustard. Stir till melted and smooth
  5. utes, adding the garlic for the last 5
  6. Oct 22, 2014 - This speedy pie recipe is a great family supper, and is ready in no time, as it makes the most of leftover chicken, with a light crisp filo pastry toppin

Chicken Bacon and Leek Cottage Pie - Pinch Of No

To make the filling place the stock, leeks, garlic, carrots, peas and mushrooms in a saucepan and cook over a gentle heat for 12-15 minutes, stirring often, until the leeks have softened. Add the chicken to the pan and stir to mix well. Add the tarragon, season well and cook gently for 3-4 minutes, stirring often Put a single sheet on a board and brush with a little of the butter. Roughly scrunch up the pastry and put on top of the chicken mixture. Continue with the remaining filo until the top of the pie..

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Place the crumpled filo on top of the chicken filling in the pie dish and repeat with the remaining filo sheets. Drizzle the pastry with olive oil, then bake the pie for about 20 minutes, by which time the filo will have crisped up and turned golden brown in places. Serve up your pie with fresh salad or some vegetables Add the ham, crème fraîche and mustard, and stir together. Adjust the seasoning, if necessary. Set aside to cool. Roll out the pastry on a lightly floured surface with a flour-dusted rolling pin until it is about 2-3mm thick. Cut a strip of pastry the same width as the rim of a pie dish (about 1.7 litre capacity)

Chicken, Ham and Leek Pie. Instead of using shortcrust pastry then ready-made filo pastry was used. The filling felt incredibly rich with chicken, leek, bacon and a creamy sauce. I must say that I was not really a fan of the filo pastry and in future I would use shortcrust instead. However, it is a great lower calorie alternative Continue cooking the sauce over a medium-low heat for 2-3 minutes, or until the sauce thickens. Remove from the heat and add the cream, mustard and Cheddar and stir until the cheese has melted.

Unroll the pastry and drape over the top of the pie. Press the edges down to create a seal and trim any excess pastry from around the edges. Make a couple of slits in the top to allow steam to escape, then brush the milk over the pastry. Bake for 25-30 minutes or until the top is crisp and golden Place the crumpled filo on top of the chicken filling in the pie dish and repeat with the remaining filo sheets. Drizzle the pastry with olive oil, then bake the pie for about 20 minutes, by which. Dec 14, 2018 - Explore i4cit i4cit's board CHICKEN LEEK WITH FILO, followed by 200 people on Pinterest. See more ideas about chicken recipes, recipes, leeks Heat a large frying pan over a medium heat and add the chorizo. Cook for 2-3 minutes stirring frequently. Remove the chorizo from the pan and set aside. Add the chicken thighs into the same pan and cook for 5 minutes until brown. Add the pepper, leek and garlic to the pan and cook for 5 minutes until soft Leave the excess pastry hanging over the sides. Cut the cooked chicken into 3cm pieces. Stir the chicken, ham & leeks into the cooled sauce, then pour into the pie dish. Brush the rim of the dish with beaten egg and roll out the reserved pastry to make a lid. Cover the pie with the pastry lid and press the edges together firmly to seal

Chicken, Ham and Leek Pie Recipe - Tom Kerridg

Method. Heat 1/4 (25g) of butter over a low heat. Add the sliced carrots and leeks and cook gently for 12-15 minutes in the pan until soft but not mushy. Once cooked add the flour coating all the vegetables and then slowly add the chicken stock, stirring to avoid any lumps and continue to cook on gentle heat for 8-10 minutes Step 5 - Return the chicken to the pan and add the parsley. Then spoon the mixture into a shallow, 1 litre ovenproof pie dish and leave to cool. Step 6 - Brush the edge of the pie dish with olive oil. Unroll the filo pastry and lay a sheet of pastry over the pie dish. Brush with olive oil then repeat with the other sheet Add the stock to the pan and simmer for 30 minutes. Strain; skim any excess fat from the surface. Mix the cooked chicken in a bowl with the cooked ham, leeks, peas and parsley. Discard the excess oil from the roasting tin, put the tin directly over a medium heat and fry the onion a little longer if not well browned

Egg-wash the top of the pastry and place in a preheated oven set at 180°C Fan (200°C/ 400°F/ Gas 6) and bake for 35-40 minutes or until the pastry is golden brown and the sauce can be seen. Grease a pie dish, transfer the chicken and veggie mix into the pie dish; Top with puff pastry, pierce the pastry with a knife to create a few holes for steam to escape, and if you have the inclination brush the pastry with a little milk; Bake at 200 degrees Celcius for 15 minutes or until the pastry is golde Chicken, leek and tarragon pie. Now for the pastry. Put the flour and a good pinch of salt in a bowl. Put the milk, butter and 100ml water in a pan, bring to a boil and, the moment the butter.

Chicken & Leek Filo Pie BBC Good Foo

  1. ced garlic
  2. utes
  3. Preheat oven to 180c fan/350f/gas 4. Line a large baking tray with baking paper. If making pastry, proceed to step 4 before starting to make the filling. If using shop bought pastry, start at step 2. Melt the butter on medium heat in a saucepan then beat in the flour
  4. filo pastry, mushrooms, cooking spray, red wine vinegar, boiling water and 7 more Chicken, Leek & Mushroom 'Pie' The Fats of Life full fat cream cheese, garlic, large egg, double cream, chicken thighs and 11 mor

Method. Heat the oil in a large frying pan or shallow casserole. Add the chicken and lardons and cook until golden. Add the leeks and cook for 2-3 minutes, until softened. Scatter over the flour and stir until absorbed. Gradually pour in the stock then cook for 5 mins, or until the chicken is cooked through with no pink meat showing and the. Stir the broccoli and smoked ham through the leek mixture, then spoon the filling over the pastry base. Beat the eggs and milk with a pinch of black pepper, then grate in ¾ of the cheese. Pour it over the veg and ham, grate over the rest of the cheese, then place it on a baking tray and bake for 25 to 30 minutes, or until cooked through Take a large casserole pot and add a glug of olive oil and your butter. Add the chicken, leeks, carrots, celery, and thyme and cook slowly over medium heat for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, then a wineglass of water, and then the milk Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in flour and next 3 ingredients (through pepper); sauté 1 minute, stirring frequently. Step 3. Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally Transfer to a baking dish and let cool slightly before adding the pastry. Add 1 sheet of filo pastry on top of the chicken mixture and brush with melted butter. Repeat until all 5 sheets are used, finishing with butter. Bake in a preheated 180 C / Gas 4 oven for 20 to 25 minutes or until the pastry is crisp and golden brown

Heat a spray of olive oil in a frying pan, add the sliced leeks and fry for 5 minutes until softened. Add the garlic for a minute, then add the chicken. Fry for another 5 minutes, then stir in the flour. Stir in the crème fraîche and the stock, season and bring to a simmer. Cook for a few minutes until the sauce thickens Add in the cream cheese, milk and stock and whisk till smooth. Mix the cornstarch with a little cold water to make a slurry, pour this into the sauce and allow to simmer until the sauce reduces and thickens from the cornstarch. (approx 10 minutes) Add back in the chicken and stir in the spinach Reserve a third of the pastry and roll the two-thirds piece out on a floured workbench and use to line your 23cm springform tin. Leave an overhang around the edges. Place the stuffing mix in a bowl and add enough boiling water to make a thick stuffing, add the onions and mix well, leave to stand. Place the sausage meat in a bowl and add half.

Mix the pease pudding & two eggs. Use two thirds as a pie base and blind bake at 200°C for 40mins. Thinly slice the onion and leek, then fry in butter to soften for 10 minutes. Add the double cream, sage, cornflour, mustard, and chicken stock, then simmer to reduce for 20-25mins. Layer the ham, part boiled potato slices and sauce in the pie base 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes. 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots. Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pies for about 20 minutes turning them around halfway through cooking

Preheat the oven to 200C. Place the first pastry circle on a baking tray, brush the edges with beaten egg and put a spoonful of béchamel in the centre of the circle. Spread this over the pastry with a pallet knife or the back of the spoon to within 3-4cm of the edges. Sprinkle over a little cheese, followed by some ham Prick with a fork all over. Mix together the chicken, leeks, and pepper. Place into the tin. Beat the eggs, heavy cream, nutmeg, salt (generously) and pepper in a bowl. Pour the mixture into the springform Sprinkle with the grated cheese, and bake in the hot oven for about 50 - 55 minutes until golden brown and set Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and. Roll out pastry to make a lid (make a slit for the pie funnel). Brush pastry edges with egg, then lay over the dish and trim with a sharp knife. Seal and brush with beaten egg and cook for 25.

chicken, ham and leek pie - twochubbycub

Instructions. Put the chicken pieces in a saucepan and cover with milk, then add the onion, peppercorns and bay leaf. Bring to a boil, then lower the heat and simmer partially covered for 20-25 minutes, until the chicken is cooked through. Remove the chicken and let it cool a bit, then pull apart into plump pieces. Strain the milk and save it Roll the remaining pastry into a circle for the lid. 10. Cover the bottom of the pie with a layer of ham, then a layer of chicken. Repeat this again until the pie is filled. Brush the pie edges with egg wash and place the lid on top. 11. Pinch the lid edge and top pastry edges together with your thumb to crimp the pie and create a seal THE BEST CHICKEN PIE.Creamy chicken, leek, bacon and thyme pie. I make this a lot, my kids love it and so do guests. It is also very economical, as one chicken gives 2 pies which feed about 5-6 people each, then we make soup from the bones, which makes soup for about 6 people Place chicken/leek back into the thickened sauce, then season well and chill (If you can chill at this point all the better, best overnight to tighten up the mix) Pre heat the oven to 190C gas 5. Gently roll the fresh tarragon into the 2 discs. Line a plate with one disc of pastry, add the chilled filling and really pile up

Looking for a new quiche idea? Of course! This syn free chicken, leek and bacon quiche is quick to make but full of taste: AND SYN FREE! Tonnes more Slimming World meals - over 590 at the last count - all sorted by syn and ingredient. Plus: we're pretty funny, apparently. Come and see Fusilli with Chicken, Ham and Croutons As receitas lá de casa. garlic cloves, black olives, onion, fusilli pasta, croutons, salt and 4 more. Stuffed Chicken Breasts. On dine chez Nanou. pumpkin, ham, carrot, dried apricots, green onions, olive oil and 13 more Step 3. Meanwhile, mix the cornflour with 2 tablespoons of water until smooth, then pour into the pan, along with the cream. Bring back to the boil, stirring gently, and cook until the sauce. Stir the leeks over the heat for 2 minutes then gradually stir in the chicken stock. Simmer for 3-4 minutes or until thickened. Step 3. Add the crème fraîche, mushrooms, chicken and parsley. Tip everything into a baking dish. Step 4. Heat the oven to 190C/fan 170C/gas 5 Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches

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Chicken & Ham Hock Filo Pie - Curly's Cookin

Add the chicken, along with the chopped ham and bacon and stir. Melt the rest of the butter. Using a pastry brush, butter the bottom and sides of a baking tray (approx. 35*25 cm) and remove the phyllo roll from the plastic sleeve. You will use 8 sheets of phyllo for the bottom of the pie Tips for the best Chicken, Leek and Mushroom Pie. Chicken thigh - Packed with a lot more flavour than breast and tends to end up more tender after cooking. Chicken Stock/Cream - A lot of recipes out there use one or the other, but I truly feel a mixture of both is the best option. The chicken stock gives that gorgeous depth of flavour whilst the cream gives that classic creamy chicken. Mist a nonstick frying pan with spray cooking oil. Saute spring onions until softened, about 3-4 minutes. Beat together eggs and milk. Stir in ham, cheese, parsley, spring onions and seasoning. Layer tomatoes over pastry base, then pour in egg mixture. Bake for 25-30 minutes until set. Cool slightly, then cut into quarters and serve Spoon a quarter of the fish pie mix into the middle of the pastry and top with a quarter of the leek mixture. Bring the pastry edges up over the filling, brush with a little more milk, then twist to seal, making a parcel. Repeat with the remaining ingredients to make 4 parcels, then brush the tops with a little oil

Chicken and Leek Pie Slimming Eats - Weight Watchers and

To make the filling, melt the butter in a frying pan, add the leeks and thyme, and sweat gently for 5-10 minutes, until the leeks are very tender. Stir in the cream and cook gently for 4-5 minutes to reduce and thicken. Stir in the mustard, season well and leave to cool. If using fresh chicken, season well and fry in the oil in a frying pan. Jan 17, 2019 - Explore Brenda hamilton's board Chicken and leek pie on Pinterest. See more ideas about chicken and leek pie, leek pie, chicken

Stir in the flour to create a smooth paste. Gradually add the milk, stirring continuously until sauce thickens. Add chicken and leeks to the pot and crumble in the stock cube and season. Cover and simmer over low heat for 10 to 15 minutes. Meanwhile, line a 23cm x 30cm or similar size tin with puff pastry Step 1. Preheat oven to 375 degrees F (190 degrees C). Advertisement. Step 2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through Place an oven rack in the center of the oven and preheat to 190°C. Line a baking sheet with parchment paper. 2. For the filling: Heat the oil over medium-high heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes. Add the carrots, mushrooms, potato, garlic, thyme, salt and pepper. Stir frequently until the vegetables. pinch of nom chicken and leeks. pinch of nom chicken and leeks. Posted on December 30, 2020 by December 30, 2020 b

Homity Pie - Pinch Of No

Jan 29, 2020 - Explore Gail Nita Newman's board Chicken and leek pie on Pinterest. See more ideas about chicken and leek pie, leek pie, leeks Sep 15, 2020 - Explore Eve's board chicken pie recipe on Pinterest. See more ideas about cooking recipes, recipes, food Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt. Place a pie funnel in the center of a 1.2 /1.5 liter (1 1/2 quart.

Chicken, ham and leek filo pie recipe delicious

Chicken & ham pie. Prep time 5 mins . Cook time 30 mins. Using filo pastry instead of dense, calorie-laden shortcrust pastry, you can recreate the flavour and texture of a classic pie. The first Pinch of Nom recipe we tried was Creamy Garlic Chicken, and it's remained a firm favourite. At the weekend we made sausage and egg muffins. Pie Night Pinch of nom chicken, ham and leek pie served with vegetables #pon #ponrecipe #pinchofnom #dinner #dinnertime #itsdinnertime #dindins #dinnerisserved #hitthespot #pie #pienight #chickenleekandhampie #sunday #sundayfunday #sundaynight #cc #caloriecounting #caloriecountinguk #caloriedeficit #weightloss #weightlossjourney #myweightlossjourney #myjourne 2. Put a glug of olive oil and the butter into a large deep pan over a medium heat. Add the pre-cut chicken and cook for 4-5 minutes. 3. Add the mushrooms and leeks to the pan with the flour and stir. 4. Add the mustard, creme fraiche and chicken stock (plus water if needed to dilute the chicken stock cube) and stir well Prepare the chicken:Preheat the oven to 425°F (220°C). Take a large casserole pot and add your olive oil and butter. Add the chicken, leeks, carrots, celery, and thyme and cook slowly on the stove for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, a wineglass of water, and. Preheat your oven to 180°C/fan 160°C/gas 4. Put the stock, chicken, onions, garlic, carrots, beans and mushrooms in a pan and cook over a medium heat for 15-20 minutes, stirring often, until the onions have softened and the chicken is cooked. Add the gravy granules and tomato purée and stir well. Add the ham and tarragon, season lightly and.

Each recipe has been tried and tested by twenty Pinch of Nom community members to ensure it is healthy, full of flavour and incredibly easy to make. Whether it's Cumberland Pie, Mediterranean Chicken Orzo, Mexican Chilli Beef or Chicken Balti, this food is so good you'll never guess the calorie count Method. Place the thighs, stock cubes, onions, garlic and leeks into a saucepan and just cover with cold water. Bring to the boil, then reduce the heat to a gentle simmer for 15-20 minutes, or. 500g ready to roll puff pastry. 1 egg, beaten. Clean the leeks and chop them into rounds about 1cm thick. Melt the butter over a medium heat, add the leeks and sauté for a few minutes. Add the chicken to the leeks and sauté for another few minutes. Stir in the flour and combine with the butter juices until it thickens up and becomes smooth