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.
Add the vegetable oil to a frying pan of a medium heat and add the sliced leek. Stir for approximately 10 minutes until soft
Remove 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
Slowly add the chicken stock whisking to make sure it is all absorbed before you add more
Once all of the stock has been added, gradually pour in the milk and whisk to combine
Add the thyme, wholegrain mustard, salt, pepper and mustard powder and simmer for a couple of minutes until the sauce thickens
After the sauce has thickened, add the cooked chicken, ham hock and leeks. Stir though to make sure everything is coated in the sauce
Preheat the oven to 180ºC (fan or 200ºC non fan assisted). Pour the pie filling into a dish
Unwrap the filo pastry and crumple each sheet on top of the pie filling – this doesn’t have to be neat
Once 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
I use a baking dish approximately 20x20cm and 4cm deep.
Nutritional information is given as a guide only.
Chicken & Ham Hock Filo Pie https://www.curlyscooking.co.uk/chicken-ham-hock-filo-pie/