Name: Chicken and Leek Pie
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 4-lb Chicken *; 4 Slices ham steak; Salt and pepper; md Onion; 4 Large leeks; 1 pinch Ground mace or nutmeg; 125 ml Heavy Cream; 300 ml Chicken Stock; 6 oz Shortcrust pastry

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INGREDIENTS

1 4-lb Chicken *
4 Slices ham steak
Salt and pepper
md Onion
4 Large leeks
1 pinch Ground mace ; or nutmeg
125 ml Heavy Cream
300 ml Chicken Stock
6 oz Shortcrust pastry

Servings

INSTRUCTIONS

*Jointed, chopped and boned. Make the pastry and leave it in a cold place to rest. Meanwhile prepare the pie. IN a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.) Servings: 4 Posted to recipelu-digest by Sandy on Mar 17, 1998

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Chicken and Leek Pie

1 4-lb Chicken * 
4 Slices  ham steak 
  Salt and pepper 
 md Onion 
4 Large  leeks 
1 pinch Ground mace or nutmeg
125 ml Heavy Cream 
300 ml Chicken Stock 
6 oz Shortcrust pastry

*Jointed, chopped and boned.    Make the pastry and leave it in a cold place to rest. Meanwhile prepare the  pie.    IN a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks  and onion or shallot, adding the mace, nutmeg and seasoning, then repeating  the layers until the dish is full. Add the stock, then dampen the edges of  the dish before rolling out the pastry to the required size. Place the  pastry over the pie and press the edges down well. Crimp them with a fork.  Make a small hole in the center. Roll out the scraps of pastry and form a  leaf or rosette for the top. Place this very lightly over the small hole.  Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30  minutes. Cover the pastry with damp greaseproof paper when partially cooked  if the top seems to be getting too brown. Gently heat the    cream. When pie is cooked, remove from oven. Carefully lift off the rosette  and pour the cream in through the hole. Put back the rosette and serve.  (This pie forms a delicious soft jelly when cold.)    Servings: 4    Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 17, 1998

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Nutrition

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Serving Size: 1 Serving (3073g)
Recipe Makes: 1

Calories: 5358
Calories from Fat: 3132 (58%)

Amt Per Serving		% DV

	Total Fat 348g	464 %
	Saturated Fat 111.2g	556 %
	Monounsaturated Fat 140.9g
	Polyunsanturated Fat 66.6g
Cholesterol 1486.7mg		457 %
Sodium 4141.5mg		143 %
Potassium 5114mg		135 %
Total Carbohydrate 159.6g		47 %
	Dietary Fiber 9.5g	38 %
	Sugars, other 150.1g
Protein 376.9g		538 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5358

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