Irish Chicken and Leek Pie | My Recipe Time

Irish Chicken and Leek Pie Recipe 

Irish Chicken and Leek Pie | My Recipe Time Creamy, flaky and filling all in one! My family  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!

Prep:40 mins
Cook:35 mins
Total:1 hr 15 mins
Yield:6 servings
Chicken and Leek Pie


1 pastry for a 9 inch single crust pie
1 (4 pound) whole chicken, deboned and cut into bite size pieces
4 slices cooked ham
4 leeks, chopped
1 onion, chopped
1 pinch salt and pepper to taste
1 pinch ground mace
1¼ cups chicken stock
1 tablespoon milk
½ cup heavy cream


 Step 1
Preheat the oven to 350 degrees F (175 degrees C).

 Step 2
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.

 Step 3
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.

 Step 4
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.

Nutritional Information

Irish Chicken and Leek Pie
Servings Per Recipe: 6
Calories: 598.5
% Daily Value *
Protein: 49.6g
99 %
Carbohydrates: 24.8g
8 %
Exchange Other Carbs: 1.5
Dietary Fiber: 2.5g
10 %
Sugars: 3.4g
Fat: 32.5g
50 %
Saturated Fat: 11.5g
58 %
Cholesterol: 165.7mg
55 %
Vitamin A Iu: 1357IU
27 %
Niacin Equivalents: 25.1mg
193 %
Vitamin B6: 0.9mg
59 %
Vitamin C: 15.2mg
25 %
Folate: 74.2mcg
19 %
Calcium: 81.6mg
8 %
Iron: 4.4mg
24 %
Magnesium: 62.8mg
22 %
Potassium: 622.1mg
17 %
Sodium: 690.3mg
28 %
Thiamin: 0.4mg
39 %
Calories From Fat: 292.6
Percent Of Calories From Carbs: 16
Percent Of Calories From Fat: 49
Percent Of Calories From Protein: 33
Percent Of Calories From Sat Fat: 17
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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