Creamy chicken and ham hock pie recipe

Name: Creamy chicken and ham hock pie
Yield: Serves 6
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

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

Shop your ingredients

Tesco Olive Oil 250Ml
½ tbsp olive oil
£3.10
£12.40/litre
Tesco Sliced Leeks 200g
2 leeks, cleaned and thinly sliced
£1.00
£5.00/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, finely chopped
£0.87
£0.22/each
Tesco English Mustard 185g
½ tbsp English mustard
£0.65
£3.51/kg
Tesco 2 Cooked Skinless Chicken Breast 220G
2 cooked skinless boneless chicken breasts, roughly chopped
£4.25
£19.32/kg
Tesco Shredded Ham Hock 100G
200g ham hock
£2.30
£23.00/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
3 tbsp plain flour
£0.70
£0.47/kg
Tesco Tarragon 20G
10g finely chopped tarragon
£0.50
£25.00/kg
Caparelli Pinot Grigio 187Ml
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Premix Cans
Offer valid for delivery from 02/10/2026 until 28/02/2027
150ml white wine
£2.30
£12.30/litre
Tesco Finest Chicken Stock 450Ml
300ml chicken stock
£2.60
£5.78/litre
Creamfields Greek Style Natural Yogurt 500G
Aldi Price Match
60g full-fat Greek yogurt
£0.95
£1.90/kg
Tesco British Barn Eggs 10 Pack
1 egg, lightly beaten
£1.70
£0.17/each
Tesco Ready Rolled Puff Pastry 475G
375g ready rolled puff pastry
£1.90
£4.00/kg

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.