Best Blackbird Pieor Chicken Leek And Potato Pie Recipes

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BLACKBIRD PIE......OR CHICKEN, LEEK AND POTATO PIE!



Blackbird Pie......or Chicken, Leek and Potato Pie! image

Yes, it's an old-fashioned Blackbird pie! This is made with leftovers & tasted so good that I decided to post the recipe or is it an assembly job? Very easy, I am almost embarrassed to say that I made it with ready-made pastry. Well, it was after all a quick lunch with an assault on the fridge! This is what I found, mashed potato, cooked leeks & some cooked chicken breasts. There was an open packet of ham, and that completed the pie. The only vital item is a blackbird pie funnel, oh yes & some ready-made pastry & leftovers.

Provided by French Tart

Categories     Savory Pies

Time 50m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 11

2 (225 g) packets shortcrust pastry
500 g mashed potatoes
2 cooked chicken breasts, cut into small pieces
4 -6 cooked leeks
50 g cooked ham, cut into dice
3 -4 tablespoons creme fraiche or 2 -3 tablespoons cream
1/2 teaspoon mixed herbs
salt
pepper
1 egg, beaten with a little
milk

Steps:

  • Pre-heat oven to 200C/400°F.
  • Grease and line a pie dish with baking paper.
  • Mix together your mashed potato, leeks, chicken, ham, crème fraiche & seasonings to taste. Set to one side.
  • Roll out your pastry and line the base of the pie dish - allow the edges to extend over the edge of the pie dish.
  • Put you filling into the pastry pie case - and sit your blackbird or pie funnel in the middle, pushing it down slightly so it is not too high.
  • Turn back the pastry edges and make a raised crust all the way around. Dampen the piecrust with some of the beaten egg & milk mixture.
  • Roll out your pastry for the lid - ease it over the top gently breaking OR cutting a hole for the blackbird to poke through!
  • Turn back the edges of the pastry lid and neatly crimp the top together with the bottom - using a fork to help you if necessary.
  • Brush the beaten egg and milk glaze over the top and bake in the pre-heated oven for about 45 minutes.
  • Take out and allow to cool very slightly before serving with fresh vegetables & gravy. This is also wonderful cold as picnic food.

Nutrition Facts : Calories 582.3, Fat 31.4, SaturatedFat 9.2, Cholesterol 82.5, Sodium 667.8, Carbohydrate 55, Fiber 4.9, Sugar 3.8, Protein 19.9

HAM, LEEK AND POTATO PIE



Ham, Leek and Potato Pie image

This recipe has everything you need for a warm night in. We promise this will get the family to the table with this delicious creamy pie :)

Provided by ParsnipsandPears

Categories     Savory Pies

Time 50m

Yield 3-5 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 large onion, finely chopped
3 leeks, finely sliced
2 large potatoes, cut into small cubes
2 tablespoons plain flour
300 ml chicken stock or 300 ml ham stock
2 teaspoons coarse grain mustard
200 g cooked ham, shredded
375 g puff pastry
1 eggs, beaten, to glaze or 1 milk, to glaze
100 ml double cream

Steps:

  • Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
  • Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
  • Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
  • The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.

Nutrition Facts : Calories 1399.4, Fat 83.1, SaturatedFat 30.1, Cholesterol 194.6, Sodium 635.7, Carbohydrate 125.2, Fiber 9.9, Sugar 10.2, Protein 39.8

LEEK AND POTATO PIE



Leek and Potato Pie image

Mmmmmm...the smells of this baking will bring them running home!! Great with grilled meats and sausages.

Provided by Angela Sara

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes
4 medium leeks
1 tablespoon flour
salt and pepper
1 teaspoon nutmeg
2 cups hot milk
1 -2 tablespoon butter

Steps:

  • Peel the potatoes and slice thinly.
  • Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
  • Mix together the flour, salt, pepper and nutmeg.
  • Grease a casserole dish.
  • Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
  • The top layer should be potatoes.
  • Dot the top with butter, pour hot milk on top of the casserole.
  • Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.

Nutrition Facts : Calories 342.8, Fat 8.1, SaturatedFat 4.8, Cholesterol 24.7, Sodium 111.8, Carbohydrate 59.7, Fiber 6.8, Sugar 5.4, Protein 10.2

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