0.5 cup (about 70 g) finely chopped cold cooked chicken
0.25 cup (about 35 g) finely chopped cooked ham
1 Thick White Sauce, as needed to moisten (see notes)
1 Salt, to taste
1 Cayenne pepper, to taste
Instructions
1. Finely chop the cold cooked chicken to yield 1/2 cup (about 70 g) and the cooked ham to yield 1/4 cup (about 35 g).
2. Combine the chicken and ham in a bowl and stir to mix evenly.
3. Add Thick White Sauce a spoonful at a time, stirring after each addition, until the mixture just holds together and is moist but not wet — it should clump when pressed and not spread or run. Begin with approximately 2–3 tablespoons (30–45 ml) of sauce.
4. Season with salt and cayenne to taste. The filling is ready when it is cohesive, well-seasoned, and holds its shape when spooned — it should not be loose or soupy.
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