Serve with: Cabbage and New Potatoes.
How we make it: We slow cook Ham Hocks overnight, poach chicken thighs in Chicken Stock and White Wine, sauté Leeks, Thyme and Garlic in butter, add flour to the leeks then slowly add Milk, Double Cream and the Chicken stock/White Wine we poached the chicken in. Cook out the flour and season with Salt & Pepper, the Chicken and Ham is added into the white sauce. The pie mix is spooned into trays then puff pastry is rolled out and crimped, this goes on top of the mix and egg washed.
Ingredients: Chicken Thigh, Ham Hock, Puff Pastry, Milk, Chicken Stock, Cream, White Wine, Leek, Butter, Flour, Garlic, Thyme, Egg, Salt & Pepper.
Cooking instructions: Oven cook from Frozen at170ºC for 45min ensure product is piping hot before serving.
Allergens: Wheat Flour (Gluten), Milk, Butter, White Wine (Sulphites), Egg