Chicken & Ham Hock Filo Pie

My Chicken & Ham Hock Filo Pie is a lighter way to enjoy a pie, perfect for #BritishPieWeek. A delicious creamy filling packed with chicken and ham hock and topped with crisp filo pastry.

📝 Ingredients

• 1 tsp vegetable oil
• 1 large leek (sliced)
• 3 tbsp plain flour
• 1 1/2 tbsp olive oil
• 250 ml chicken stock
• 250 ml semi skimmed milk
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1 tbsp wholegrain mustard
• 1/2 tsp sea salt
• Pinch of black pepper
• 1/4 tsp mustard powder
• 150 g cooked chicken (shredded)
• 100 g ham hock
• 5 sheets filo pastry
• Spray oil

👨‍🍳 Instructions

1. 1Add the vegetable oil to a frying pan of a medium heat and add the sliced leek. Stir for approximately 10 minutes until soft
2. 2Remove the leeks from the pan and set aside. In the same pan, add the olive oil and the flour. Stir to create a paste and cook for a minute
3. 3Slowly add the chicken stock whisking to make sure it is all absorbed before you add more
4. 4Once all of the stock has been added, gradually pour in the milk and whisk to combine
5. 5Add the thyme, wholegrain mustard, salt, pepper and mustard powder and simmer for a couple of minutes until the sauce thickens
6. 6After the sauce has thickened, add the cooked chicken, ham hock and leeks. Stir though to make sure everything is coated in the sauce
7. 7Preheat the oven to 180ºC (fan or 200ºC non fan assisted). Pour the pie filling into a dish
8. 8Unwrap the filo pastry and crumple each sheet on top of the pie filling – this doesn’t have to be neat
9. 9Once the pie is completely covered with the filo pastry, spray thoroughly with oil and put in the oven for 30 minutes or until the pastry is golden brown