Irish Chicken and Leek Pie

Irish Chicken and Leek Pie

23
AMANDA FAIR 1

"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!"

Ingredients

1 h 15 m {{adjustedServings}} servings 599 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 49.6 g
  • 99%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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

23
  1. 24 Ratings

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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...

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...

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 ...