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Irish Chicken and Leek Pie Recipe

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This recipe for Irish Chicken and Leek Pie is from 60 Years of Steam-Era, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 9 inch single pastry pie shell
1 4 lb. whole chicken , (deboned and cut into bite size pieces)
4 slices cooked ham
4 chopped leeks
1 chopped onion
salt & pepper to taste
1 pinch ground mace
1 1/4 cup chicken stock
1 tbsp. Milk
1/2 cup heavy cream

Directions:
Directions:
Preheat the oven to 350 º F/ 180 º C
In a casserole dish, layer the chicken, ham, leeks and onions a couple of times until the dish is full.
Season each layer with a little salt, pepper & mace . Pour chicken stock over the layers and dampen the edges of the dish. 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 centre 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. Bake for 35 minutes until chicken is cooked and the top crust is getting brown. If this occurs too fast, cover with parchment or aluminum foil.

While the pie is baking, heat the cream . When the pie is cooked, remove from the oven and carefully uncover the design hole. Pour the cream in the hole and replace the design. Let stand for a few minutes prior to serving.

 

 

 

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