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Prep Time
45 min
Cuisine
British
Rich, indulgent and utterly delicious, this chicken and ham hock pie will bring everyone to the dinner table. You'll make an aromatic creamy thyme sauce for the chicken and ham filling, then bake the pie lid separately for great crisp texture. Served with garlic infused mash and crisp green veg on the side.
Prep Time
45 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 522 kJ 124 kcal |
3112 kJ 740 kcal |
Fat of which saturates |
4.5 g 2.6 g |
27.1 g 15.6 g |
Carbohydrate of which sugars |
8.1 g 1.2 g |
48.5 g 7.3 g |
Fibre | 1.2 g | 6.9 g |
Protein | 10.4 g | 62.3 g |
Salt | 0.66 g | 3.91 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle, then peel and slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and cook for 6-7 min or until softened
While the onion is cooking, cut the chicken breast[s] into large, bite-sized pieces
Strip the thyme leaves and chop finely, discarding the stems
Dissolve 1/2 [1] Knorr chicken stock cube in 150ml [250ml] boiled water
Line a separate baking tray with non-stick baking paper
Unwrap the puff pastry and cut it into 2 [4] squares
Score a 1cm border around the edge of the pastry with a knife
Crimp the borders with a fork and put the tray in the oven for 15-20 min or until puffed up and golden – these are your pie lids
Once the onion has softened, add the chopped chicken to the pan and cook for 3-4 mins further or until starting to brown
Add 1 tsp [2 tsp] flour with the Chinese rice wine, chicken stock, Dijon mustard and soft cheese and cook for 8-10 min further or until the sauce has thickened
Once thickened, stir through the ham hock and chopped thyme – this is your creamy chicken & ham hock filling
Meanwhile, peel and chop the potatoes into bite-sized pieces
Peel the garlic cloves
Add the potatoes and garlic to a pot of boiled water with a pinch of salt over a high heat and cook for 15 min or until fork-tender
Once done, drain and set aside to steam dry
Boil a kettle
Once the potatoes have been boiling for 10 min, add the Tenderstem broccoli and asparagus spears to a pot of boiling water and cook for 4-5 min or until tender with a slight bite
Drain and set aside until serving
Return the drained potatoes and garlic to a low heat and add a splash of milk and a large knob of butter
Mash until smooth, then season generously with salt – this is your garlic mash
Season the creamy chicken & ham hock filling with a generous grind of black pepper and serve with the green veg and garlic mash to the side
Top the filling with the pie lid
Enjoy!