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Heavenly Homemade Chicken, Ham & Leek Pie 14/03/17

We celebrated British Pie Week with a wonderful homemade Chicken, Ham & Leak pie. Homemade chicken pie with a golden crust is just one of those foods that we all love! We decided to light up the Kamado Joe to see how it could handle this classic chicken pie recipe.

Short Crust Pastry:

  • 350g Plain Flour
  • 200g unsalted butter
  • Pinch of salt
  • One egg plus a few tablespoons cold water

Pie  Filling:

  • 3 chicken breasts (skin off & cut into pieces)
  • 150g cooked ham cut into chunks
  • 35g unsalted butter
  • 2 leeks – washed and cut into slices
  • 2 cloves garlic crushed
  • Salt & pepper
  • 2 tbsp plain flour
  • 100ml milk
  • 100ml white wine (or cider)
  • Chicken stock cube or stock pot
  • 1 tsp wholegrain mustard
  • Few sprigs thyme
  • Beaten egg to glaze

Method

  • Start by making the pastry, wrap and chill in the fridge until ready to use.
  • In a skillet pan, put in a knob of butter and fry the chicken pieces, add some salt and pepper. Continue to fry until just coloured and add in the leeks, followed by the garlic. Cook for a further five minutes.
  • Sprinkle over the flour and stir. Gradually add in the 100ml wine and milk and stir.  Cook for another five minutes to cook out the flour and thicken the sauce.  Add in the chopped ham, mustard, few sprigs of thyme and the stock pot or sprinkle in a stock cube.  You might need to add a little more liquid.  Leave to cool.
  • Roll out the pastry and put into a greased pie dish.  Cut off the excess pastry.  Roll out the remainder of the pastry for the pie lid.  Carefully pour in the pie filling into the dish and level the top.  Brush the edge with beaten egg and lay the remainder of the pastry on top.  Cut off the excess and press the edges together.  Crimp.  Use the leftover pieces of pastry to make a pattern on the top.  Brush with beaten egg and make a hole in the middle to let out the steam.
  • This was cooked in the Kamado Joe at a temperature of 160C for about 40 minutes until the pastry was lovely and golden. It can of course be cooked in any outdoor oven or BBQ – adjust the cooking times to suit.  You could always cook it in your domestic oven.
  • Serve with a green leafy salad or seasonal vegetables.

Tips for cooking pies in the Kamado Joe:

-To get the best results for a perfect pie from your Kamado Joe, make sure you line the base of your dish with a piece of baking parchment. This will ensure your pie will not stick to the bottom and make it easier to cut and serve.

-Your usual pie tins will work well in the Joe, as well as cast iron pans, earthenware dishes and skillets.

-Cook the pie in your Joe with the deflector plates in and the grills on the top level.  This will ensure a lovely even cook and give a great colour to the pie without burning.

-To help prevent the base burning, although it shouldn’t if cooked at about 160C for 35-45 minutes or so, you could place an upturned baking tray or dish underneath your pie just to give more of a gap from the heat of the coals.

-Check on your pie half way through the cooking time just to see it is coming along nicely. Adjust the vents if necessary to cook at a lower temperature if you think it needs to.

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