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This Chicken & Ham Hock Pie with seasonal vegetables and creamy mash is a symphony of comfort and sophistication, an elegant dish that balances rich flavors with wholesome ingredients. Imagine tender chicken and succulent ham hock enveloped in a velvety sauce, nestled under a crisp, golden pastry. Accompanied by the vibrant trio of broccoli, carrots, and peas, and finished with a dollop of creamy mash, this pie is a celebration of both tradition and innovation in the kitchen.
The Story Behind the Dish
Every recipe has its beginnings, and this particular pie was inspired by a nostalgic nod to those comforting, hearty dinners my grandmother used to make. Growing up, Sundays were synonymous with family gatherings, where the warmth of the kitchen was rivaled only by the warmth of the conversation. It was during these gatherings that I first encountered the humble pie. Over the years, I’ve refined the classic recipe, adding a touch of luxury with the inclusion of ham hock, a favorite ingredient from my time spent in the kitchens of London. This pie represents the perfect marriage of my culinary journey and cherished memories, capturing the essence of comfort and sophistication.
Ingredients with a Twist
What sets this pie apart is the combination of ingredients that elevate it beyond the ordinary. The ham hock lends a rich, smoky flavor that perfectly complements the delicate chicken. It’s this pairing that forms the heart of the dish, providing a depth of flavor that’s both unexpected and delightful. The seasonal vegetables bring a burst of color and freshness, each one thoughtfully chosen for its ability to enhance the dish without overpowering it. Broccoli offers a subtle bitterness, carrots add a natural sweetness, and peas provide a pop of texture and color. The creamy mash, infused with a hint of nutmeg, serves as the ideal companion, bringing all the elements together in harmony.
The Art of the Perfect Pie
Crafting this pie is both an art and a science. The key lies in balancing textures and flavors, ensuring each bite is a delightful surprise. The pastry must be flaky and golden, achieved by using cold butter and a light hand. The sauce should be creamy but not overly thick, so it coats the ingredients without drowning them. Cooking the chicken and ham hock slowly ensures they remain tender and moist, absorbing the flavors of the sauce. This pie is a testament to the beauty of taking simple ingredients and transforming them into something extraordinary, a dish that invites you to savor each mouthful and indulge in a moment of culinary bliss.
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Chicken & Ham Hock Pie with Seasonal Vegetables and Creamy Mash
Description
Savor the harmonious blend of chicken, ham, and seasonal veggies enveloped in a creamy sauce, topped with a crisp pastry. Perfect for cozy family dinners.
Ingredients
For the Chicken & Ham Hock Pie Filling
For the Seasonal Vegetables
For the Creamy Mash
Instructions
Preparing the Filling
Cook the Chicken and Ham Hock
In a large, heavy-bottomed pot, add the chicken breasts and ham hock. Cover with cold water, add a pinch of salt, and bring to a gentle simmer. Cook until the chicken is tender and fully cooked through, about 20 minutes. Remove the meats from the pot, allowing them to cool slightly before shredding the chicken and pulling apart the ham hock.For an extra depth of flavor, you can add a bay leaf and a few peppercorns to the poaching liquid.Sauté the Vegetables
In the same pot, discard most of the cooking liquid, leaving about a cup. Add a knob of butter and gently sauté finely chopped onions until translucent. Stir in chopped leeks and garlic, and cook until softened and fragrant.Avoid browning the garlic as it can become bitter, keep the heat low and stir frequently.Create the Sauce
Sprinkle a couple of tablespoons of flour over the sautéed vegetables, stirring well to coat. Gradually pour in warm chicken stock and a splash of cream, whisking to prevent lumps. Allow the sauce to thicken slightly before adding a handful of fresh thyme leaves and the shredded meats.Adjust the seasoning with salt and freshly ground black pepper to taste, and consider a dash of mustard for an extra kick.
Assembling the Pie
Prepare the Pastry
Roll out a sheet of puff pastry on a lightly floured surface until it’s large enough to cover your chosen pie dish with an overhang. Carefully line the dish with the pastry, trimming any excess.Chill the pastry-lined dish in the refrigerator for about 15 minutes to prevent shrinking during baking.Fill and Top the Pie
Pour the meat and vegetable filling into the pastry-lined dish. Cover with another sheet of puff pastry, pressing the edges to seal. Make a small slit in the center to allow steam to escape.Brush the pastry top with beaten egg for a golden, shiny finish.Bake the Pie
Preheat your oven to 200°C (390°F). Place the pie on the middle rack and bake for 25-30 minutes, or until the pastry is puffed and golden brown.Let the pie rest for 5 minutes before serving to allow the filling to settle.
Cooking the Seasonal Vegetables
Blanch the Vegetables
Bring a pot of salted water to a boil. Add the broccoli florets, carrot slices, and peas. Blanch for about 3-4 minutes until vibrant and just tender. Drain and immediately plunge into ice water to halt the cooking process.This technique helps maintain the bright color and crisp texture of the vegetables.Finish with Butter
Melt a small amount of butter in a pan over low heat. Add the drained vegetables, tossing gently to coat. Season with a pinch of salt and freshly cracked black pepper.For a hint of freshness, add a squeeze of lemon juice before serving.
Preparing the Creamy Mash
Boil the Potatoes
Peel and quarter the potatoes, then place them in a pot of cold, salted water. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.Waxy potatoes like Yukon Gold work best for a creamy mash.Mash and Season
Drain the potatoes and return them to the pot. Add a generous knob of butter and a splash of warm cream. Mash until smooth and creamy, adjusting with more cream as needed. Season with salt and white pepper to taste.Avoid over-mashing to prevent the potatoes from becoming gluey.
Equipment
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1260.51kcal
- % Daily Value *
- Total Fat 71.02g110%
- Saturated Fat 28.07g141%
- Cholesterol 264.38mg89%
- Sodium 1844.99mg77%
- Potassium 2411.84mg69%
- Total Carbohydrate 96.74g33%
- Dietary Fiber 12.11g49%
- Sugars 13.14g
- Protein 60.42g121%
- Vitamin A 10160.59 IU
- Vitamin C 134.77 mg
- Calcium 186.03 mg
- Iron 6.44 mg
- Vitamin D 1.43 mcg
- Vitamin E 3.29 mg
- Vitamin K 88.9 mcg
- Thiamin 1.19 mg
- Riboflavin 0.96 mg
- Niacin 23.85 mg
- Vitamin B6 2.25 mg
- Folate 185.34 mcg
- Vitamin B12 1.65 mcg
- Pantothenic Acid 4.12 mg
- Phosphorus 867.64 mg
- Magnesium 161.03 mg
- Zinc 4.83 mg
- Selenium 81.39 mcg
- Copper 0.65 mg
- Manganese 1.18 mg
* Nutrition information is provided as an estimate per serving and may vary depending on the ingredients, brands, substitutions, portion sizes and preparation methods used. Percent Daily Values (%DV) are based on U.S. FDA reference values for a 2,000-calorie diet and are intended as a general guide only. Individual nutritional needs vary. This information is not a substitute for advice from a registered dietitian or other qualified healthcare professional.
Note
For the Chicken & Ham Hock Pie, ensure your chicken is succulent by using a mix of thighs and breasts; their different textures complement perfectly. Slow-cook the ham hock until it falls off the bone, infusing the meat with rich, smoky flavor. For the pie filling, sauté onions and garlic in butter until translucent, then add a splash of white wine for depth. Incorporate a roux with flour and chicken stock, whisking until smooth and creamy. Fold in the shredded chicken and ham, seasoned with thyme and a hint of nutmeg for warmth. The pastry should be buttery and crisp; blind-bake the base to prevent sogginess. For the seasonal veg, blanch the broccoli, carrots, and peas to preserve their vibrant colors and crispness. Finish with a quick toss in olive oil and a sprinkle of sea salt and cracked black pepper. The creamy mash requires Yukon Gold potatoes for their smooth texture. Boil until fork-tender, then mash with generous amounts of cream, butter, and a touch of horseradish for a subtle kick. Season with salt to taste. Assemble with the pie on a warmed plate, surrounded by the vivid vegetables, and topped with a dollop of the mash. This dish offers a comforting embrace of flavors and textures. Enjoy the harmonious balance of hearty pie, crisp vegetables, and velvety mash—a true testament to classic culinary craftsmanship.
User Reviews
I liked it but the filling turned out a little too runny for me when I cut into it.