Creamy chicken and ham hock pie recipe
Created by The Tesco Recipes team
We all love a chicken and ham pie recipe, now you can take it up a notch with mustard and tarragon in our best version yet. Tender chicken and ham hock are cooked in a creamy sauce, before being topped with golden puff pastry. This recipe is an absolute must-try for winter.
See method- Serves 6
- 10 mins to prepare and 35 mins to cook
- 456 calories / serving
Ingredients
- ½ tbsp olive oil
- 2 leeks, cleaned and thinly sliced
- 2 garlic cloves, finely chopped
- ½ tbsp English mustard
- 2 cooked skinless boneless chicken breasts, roughly chopped
- 200g ham hock
- 3 tbsp plain flour
- 10g finely chopped tarragon
- 150ml white wine
- 300ml chicken stock
- 60g full-fat Greek yogurt
- 1 egg, lightly beaten
- 375g ready rolled puff pastry
Each serving contains
- Energy
- 1905kJ 456.0kcal
- Fat
- 22g
- Saturates
- 9g
- Salt
- 1.6g
- Sugars
- 5g
of the Reference intake
Carbohydrate 31.6gProtein 25.6gFibre 4.1g
Method
- Heat the oven to gas 6 200°C, fan 180°C. Heat the oil in a large, deep, frying pan and fry the leeks for 6-7 mins until soft, then add the garlic for another min. Stir in the mustard, chicken, ham, flour and tarragon and cook, stirring constantly, for 2 mins. Pour in the white wine and allow to bubble for a min before stirring in the stock and cooking for 2 mins until thickened. Remove from the heat and stir in the yogurt. Decant the mixture into a 1.2ltr baking dish and allow to cool to room temperature.
- When cool, brush the edges of the dish with the beaten egg, then lay the pastry over the filling and press it onto the edges and crimp down with a fork. Brush the top with more beaten egg and bake in the oven for 25 mins until the pastry is golden and puffed and the filling is bubbling.
- See more Pork recipes
