A Chicken - Ham & Leek Pie in all it's gorgeousness

I realized I have not updated on the Hungry Boy for a quite a while now when my 13 year old avid follower ( read niece ) quite demandingly asked me today why there have been no posts . No - not that we have ''not'' been cooking ( which is definitely not a possibility in a household with two food fanatics ) but just that , things have been a little busy with the ongoing festivities - Also , with the onset of beautiful winter , the morning blog hours have been replaced deliberately by more of ' me time ' inside the covers and hence the slight temporary detachment :)

As I write this , I am sure you will agree with me that as the weather turns a tad bit chilly , the sweet nip in the air makes all our hearts yearn for more and more comfort food - the type that is packed with flavor and can be enjoyed bubbling hot . The racks in my kitchen are slowly getting replaced by more soup bowls & pie tins and cooking style for dinner is slowly moving to more of one - pot options , which can be enjoyed hot and bowlful .

Speaking of winters , one of my most favorite vegetables off late to work with and champion is the ' leek ' . Let me be honest here that I never grew up eating leeks and they were mostly coined as a ''fancy vegetable '' in the beginning when i saw them . However with changing times , I see them quite easily available at the local grocer these days - also made quite affordable now in India . Thus started my experiments with the Leek .

Leeks make an excellent base for soups or pies and are quite flavorful and majestic - something I would call a titan of the onion family. Mostly just the white and light green parts are eaten, but I feel the darker green parts also have plenty of flavor and can either be cooked longer to soften them or can be used when making homemade soup stock to impart everything with its gorgeous rich flavor.

When leeks are grown, soil is piled up around them, so that more of the leek is hidden from the sun, and therefore lighter in color and more tender . What produces a beautiful leek with a long pale body, also results in sand and dirt being lodged deep inside the leek. Since Leeks are grown this way - always remember that before getting started with using the Leek - it is imperative that it is thoroughly thrice rinsed under running water to remove all visible dirt or sand from them .

My favorite go to recipe this winter is this beautiful Chicken - Ham and leek pie . One because it is super easy to put together and requires very minimal effort . Second , it is super yum & most comforting when paired with some mashed potato & the favourite TV show !

Do give this a try and let me know how you like this beauty ....

Things you will need :

• 02 large chicken breasts , thinly cut into slices

• 10o gms thickly carved ham, cut into chunks

• 03 tbsp. butter

• 02 whole leeks , trimmed and cut into fine slices

• 1/2 carrot - chopped in small pieces

• 02 pods of garlic cloves , crushed

• o1 tbsp. plain flour

• 100 ml milk

• 2–3 tbsp. white wine (optional)

• 03 tbsp. double cream

• Salt , to taste

• Freshly ground black pepper

• 01 Bay Leaf

• Pinch of Nutmeg

• 1/ 2 cup of chicken stock

For the pastry

• 300 gms plain flour , plus extra for dusting

• 100 gms butter

• 1 egg yolk , beaten along with 1 tbsp. cold water to glaze

• Cold Ice water - to bind the dough

Steps to Follow

• Melt butter in a large, heavy-based saucepan over a low heat.

• Stir in the bay leaf along with the leeks & carrots and sauté gently for 2 -2 minutes, stirring occasionally until just softened.

• Next , add in the chopped chicken breast along with the ham and the garlic pods and allow to cook for a further minute. Next , stir in the flour - stirring constantly.

• Now , slowly pour the milk into the pan , just a little at a time, stirring well between each addition . Gradually add the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Cook for further 2- 3 minutes.

• Season the filling with salt , pepper and pinch of nutmeg powder.

• Remove from the heat and then stir in the cream.

• Set this pie filling into the pie dish and set aside to cool.

• For the pastry dough , combine the flour and butter with the ice cold water to form a tight dough .

• Roll out the pastry dough into a lightly floured surface, turning the pastry frequently until 1/2 inch in thickness and about ½inch larger than the pie dish in circumference.

• Gently , lift the pastry over the rolling pin and place it over the pie filling .

• Tuck the excess pastry firmly up the sides, making sure there are no air bubbles.

• Using a skewer , pierce small holes throughout the pastry to help steam escape while baking . Next , decorate top with pastry with pastry shapes of your own choice .

• Glaze the top of the pie with beaten egg.

• Bake the pie in a preheated tray at the center of the oven for 35–40 minutes, or until the pie is golden brown all over and the filling is piping hot.

• Cut and serve !