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Reviewed: Nov. 12, 2008

Was really excited about trying this recipe. Although did not live up to expectations.

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Reviewer:

Ray

	Cooking Level: Expert Home Town: East York, Ontario, Canada Living In: Bowmanville, Ontario, Canada
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Reviewed: Apr. 22, 2008

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 the chicken stock and heated until thickened. Then I added the leeks & onions to it. I cut up the ham slices and layered it along with the cubed chicken and the leek mixture. Instead of using pie crust, I used puff pastry and just laid it across the top of the casserole. I turned the heat up to 375 degrees F. Next time I think I'll try making this in a 9x13 and covering the entire top with puff pastry so that each serving has its own little piece of puff!

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sweetiesmj

	Cooking Level: Intermediate Home Town: Stratford, Connecticut, USA Living In: Naugatuck, Connecticut, USA
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Reviewed: Mar. 17, 2008

the leek flavor overpowered this dish. and thats with adding way less leeks than said. it was like chicken soup with a crust.

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LANGSTON28

	Cooking Level: Intermediate Home Town: Wayne, Michigan, USA Living In: Romulus, Michigan, USA
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Reviewed: Mar. 17, 2008

I made this recipe without reading any reviews. The flavor was wonderful, but it definately needs thickening, I plan to decrease the broth and mix it with a roux next time I make it. Making the recipe the way it is posted, you end up wasting all the cream as it just runs off. I expect I will give it 5 stars when after trying again modified.

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Reviewer:

Nisey


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Reviewed: Mar. 2, 2008

Hi. I have not made this, but I am looking forward to it. (It'd be nice to be able to leave a comment without rating...) Here's a helpful hint to combat the runniness and keep the rich flavor: Try adding a half cup of finely ground almonds, as in the Medieval Chicken Pie recipe. The Irish Chicken and Leek Pie calls for more liquid than the Medieval pie, but the Medieval pie is almost solid-through after baking.

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StirringThePot


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Reviewed: Jul. 18, 2006

Yes, three stars sums it up. I think something has been left out of this recipe. When you pour the cream in, it just makes the insides float. However, the taste is very good. I thought it was very savoury. However, I wouldn't make it again unless I figured out how to make it thicker. I guess adding cornstarch at some point would help.

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3 users found this review helpful

Reviewer:

scokaiser


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Reviewed: Apr. 17, 2005

I didn't like this recipe at all. I thought that it was way too runny and all you could taste was the leeks, in spite of the fact that I cut them down by half. It was also too runny for my liking.

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SLAIMBEER


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Reviewed: Mar. 17, 2005

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 pies and used puff pastry to top them instead of pie crust. All 26 men loved this dish & have requested that we have it again. Someone suggested using egg in the sauce to tighten it & I would like to try that as I think it would also add some additional richness. Good flavors & an interesting mix w/ the chicken & ham.

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6 users found this review helpful

Reviewer:

ZEBKJ


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Reviewed: Mar. 17, 2005

I can't rate this recipe because I haven't made it yet. But I do see why the other reviewers are saying it was runny. This is basically a quiche recipe without the eggs or cheese. There's too much chicken stock so the heavy cream doesn't have a chance to thicken or set. My suggestion would be to cut down on the chicken stock a bit and add an egg to the cream and stock mixture.

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6 users found this review helpful

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COZY CUISINE

	Cooking Level: Expert Home Town: Houston, Texas, USA Living In: Spring, Texas, USA
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Reviewed: Mar. 16, 2005

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 add the stock. This should help with the soupiness others have mentioned.

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9 users found this review helpful

Reviewer:

TTN


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Reviewed: Mar. 12, 2005

Flavors were pretty good, but came out VERY runny. Maybe I did something wrong...but probably won't make again.

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SHANNAO


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Reviewed: Feb. 24, 2005

I was looking for a recipe to use up some leftover ham and tried this one out. Although my family liked it, it was very runny. Next time I make it I will be sure to serve rolls to "sop" up the juices.

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Reviewer:

hikingt

	Cooking Level: Intermediate Home Town: Baltimore, Maryland, USA
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Reviewed: Jan. 16, 2005

Delicious! Thank you Amanda for sharing your fathers recipe with everyone. Best chicken pie I have ever tasted. Loved the contasting flavours of the ham and chicken.

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INDIANASUNRISE


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Reviewed: Sep. 23, 2004

Pretty good, not great. I used leftover cooked chicken, added peas, and cooked it up in a 9" pie dish. I agree with the first reviewer, it was very soupy; perhaps more slits in the crust would allow some liquid to evaporate. I'll probably keep trying other chicken pie recipes. Thanks anyway.

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Reviewer:

Amata


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Reviewed: Mar. 19, 2004

It was pretty good. My husband went back for seconds, which is a good sign. I would however, cut back on the number of leeks, and lengthen the cooking time by about 5 to 10 minutes. It was rather soupy, so I might cut back on the the heavy cream by half as well. The flavor was good, but four leeks way over-powered the taste of the dish. I will try it again, but with the tweaks I suggested. Erin go bragh.

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Reviewer:

CELESTE THE BEST


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