Ham Hock, Chicken & Leek Pie

Elevate your classic chicken and ham pie by using whole smoked bacon hocks. Slow-simmered with aromatic vegetables, the bacon hock yields melt-in-your-mouth ham and a deeply savoury, rich stock that forms the beating heart of this pie's golden sauce. Combined with tender chicken breasts, sweet caramelised leeks, and a hint of Dijon mustard, this hearty family pie delivers true pub-quality comfort right at your dinner table!

Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes
Serves: 5

For the Stock & Ham:

• 1.2kg Smokey Bacon Hock
• 1 Yellow Onion, halved
• 1 Carrot, roughly chopped
• 1 Celery Stalk, cut in half
• 2 Bay Leaves & 6 Peppercorns

For the Filling:

• 5 Skinless Chicken Breasts, diced into small chunks
• 2.5 tbsp Olive Oil
• 35g Butter
• 2 large Leeks, washed and sliced
• 3 Garlic Cloves, minced
• 40g Plain Flour
• 375ml reserved Bacon Hock Stock
• 125ml Double Cream
• 1.25 tbsp Dijon Mustard
• 2.5 tbsp Parsley, fresh and chopped
• Salt & Cracked Black Pepper (to taste)

For the Pastry Crust:

• 1 large sheet Ready-Rolled Puff Pastry (approx. 400g sheet)
• 1 Egg, beaten (for egg wash)

Method:

1. Simmer the Bacon Hock:
   Place the bacon hock, onion, carrot, celery, bay leaves, and peppercorns into a large stockpot. Cover with cold water, bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours until the meat is tender and pulling away from the bone. Skim off any excess surface fat.

2. Shred Ham & Save Stock:
   Remove the hock from the pot and let cool slightly. Strain the poaching broth, measuring out 375ml of flavourful stock for the sauce (reserve remaining stock for future soups). Remove skin and bone, then shred or dice the tender ham into bite-sized pieces.

3. Sear Chicken & Soften Leeks:
   Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with pepper and sear until lightly golden (approx. 4–5 mins; they will finish cooking in the pie). Transfer chicken to a plate. In the same skillet, melt the butter with the remaining 1 tbsp olive oil and add sliced leeks and garlic. Cook on medium-low for 6–8 minutes until soft and sweet.

4. Build the Creamy Sauce:
   Stir the flour into the leeks and cook for 1 minute. Gradually whisk in the 375ml reserved bacon hock stock until smooth and thickened. Stir in the double cream, Dijon mustard, shredded ham, seared chicken, and fresh parsley. Simmer for 2–3 minutes, season with pepper (and salt if needed), then transfer to a deep pie dish. Allow filling to cool slightly.

5. Assemble & Bake:
   Preheat oven to 200°C / 180°C fan (400°F). Unroll the puff pastry and drape over the pie dish. Trim and crimp edges, cut a small steam vent in the centre, and brush thoroughly with beaten egg wash. Bake for 25–30 minutes until the pastry is puffed and golden brown.