Chicken, Ham Hock & Leek Pie

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Serves 2 or Serves 4


  • Serve with: sauted cabbage and new potatoes.
  • Cooking instructions: oven cook from frozen at180ºC for 45min, ensure the product is piping hot before serving.
  • How we make it: we slow cook ham hocks overnight, poach chicken thighs in chicken stock and white wine, and sauté leeks, thyme and garlic in butter. Over a medium heat add flour to the leeks, and slowly add milk, double cream, and the chicken stock/white wine we poached the chicken in. Cook out the flour and season with salt & pepper, then add the chicken and ham hock into the white sauce. The mix is spooned into trays, and puff pastry is rolled out and crimped, this goes on top of the mix and gets egg washed.
  • Ingredients: chicken thigh, ham hock, puff pastry, milk, chicken stock, cream, white wine, leek, butter, flour, garlic, thyme, egg, salt & pepper.
  • Allergens: wheat flour (gluten), milk, butter (milk), white wine (sulphites), egg

2 reviews for Chicken, Ham Hock & Leek Pie

  1. john Prykesmith (verified owner)

    Having been a customer for the past two years we have tried most of the fine foods on offer.. They are all excellent but the one we like the most is the Chicken, Ham Hock & leek pie. The flavour is amazing. Once you taste a Fine Foods pie you will never ever eat a supermarket mass produced pie again.

  2. Lynda Russell

    The best chicken ham pie ever tasted. One question please. After cooking and only eaten half of it, can you re heat to eat other half? Or is it better to have it cold with mash maybe?

    • Dartmouth Fine Foods (verified owner)

      Hi Lynda,
      We are delighted you enjoyed the Chicken & Ham pie.
      They are absolutely fine to reheat the next day, (or to eat cold). Best to heat until piping hot and allow to cool for a few minutes, rather than just warming through.

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