Creamy Chicken, Leek and Ham Hock Pie Filling
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 55mins
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- Serves
- 4
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- Calories
- 596
A delicious classic of chicken, leek and ham hock in a creamy sauce. This recipe is perfect to fill a large pie dish or 4 smaller pies.
recipe updated Dec 4, 2024
Ingredients
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- Chicken stock
- 1.5 kg
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- Leek
- 200 g
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- Ham hock
- 100 g
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- Chicken breast
- 450 g
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- Oil
- 2 tablespoons
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- Garlic clove
- 2
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- White wine
- 50 ml
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- Mustard powder
- 1 teaspoon
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- All purpose flour
- 50 g
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- Butter
- 50 g
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- Parmesan cheese
- 50 g
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- Salt & pepper
- as needed
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- Puff pastry
- as needed
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- Milk
- 500 ml
Tools
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Oven
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Cooking Chef XL
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Medium bowl
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Baking dish - large
Step preview
- Add the ingredients into the cooking bowl
- Cook with splashguard fitted - 20 min, 100°C, speed OFF
- Remove the chicken, transfer to a medium bowl and set aside
- Discard the cooking liquor
- Clean the cooking bowl and fit the Stir Tool
- Add the ingredients to the cooking bowl
- Cook with splashguard fitted - 8 min, 110°C, speed Stir 1
- Transfer the wine mixture to a medium bowl and set aside
- Clean the cooking bowl and fit the Creaming Beater
- Add the ingredients into the cooking bowl
- Cook with splashguard fitted until the sauce is thick and smooth - 3 min, 110°C, speed Stir 1
- Then slowly add the ingredient
- Cook - 10 min, 105°C, speed Stir 1
- Shred the cooked chicken and transfer to the cooking bowl
- Then add the wine mixture and the rest of the ingredients
- Stir until combined - 2 min, speed Stir 1
- Season to taste
- Transfer the pie filling into a baking dish and leave to cool
- Pre-heat an oven - 200°C
- Add puff pastry to a lightly floured surface
- Roll out to the same size as your baking dish
- Top the baking dish with pastry
- Bake until the pastry is golden on top and the filling is piping hot - 20 min, 200°C
- Serve