50g butter
1 onion, chopped
2 carrots, peeled and sliced
2 leeks sliced
3 small turnips, peeled and diced finely
2 tbsp plain flour
200ml dry white wine
500ml vegetable stock
2tbsp wholegrain mustard
200ml crème fraiche
1tsp dried tarragon
seasoning to taste (go easy with the salt if using York or Shropshire Black ham)
200g Dukeshill ham (or ham hock) chopped
Regular price
Regular price Sale price £19.99
150g cooked chicken (or turkey) chopped
Regular price
Regular price £0.00 Sale price £12.50
350g plain flour
125g butter
6-8tbsp water
1 egg beaten
1 tbsp milk


Rated 5 stars by 1 users

My family love this Chicken & Ham pie recipe. The creamy mustard and tarragon sauce go perfectly with the melt-in-the-mouth flaky pastry topping. Great with leftover chicken (or turkey) and can be made using any of our ham or ham hock meat.
Category Dinner
Serving 4-6
Prep Time 20 minutes
Cook Time 50 minutes


  1. Step 1 Pre-heat oven to 180’C/160’C fan/gas mark 4.

  1. Step 2 Melt the butter in a heavy based saucepan over a low heat then sweat the vegetables for 10-15 minutes. Add the flour to the pan to soak up all the butter and coat the vegetables. Cook for a further minute.

  1. Step 3 Pour in the wine and allow to bubble for a minute then gently add the stock little by little. Allow to come to a gentle simmer and for the sauce to thicken. Take off the heat and stir in the ham, chicken, mustard, crème fraîche, tarragon and seasoning to taste. Transfer the pie filling to a buttered pie dish. Position your pie funnel in the centre.

  1. Step 4 To make the pastry break up the butter into the flour and gently rub between your fingers until well dispersed. Add the water a little at a time until the dough comes together. Roll out to cover the pie dish and place carefully over the funnel allowing the funnel to break through. Pinch the edge to seal the pastry round the edge of the dish. Brush with beaten egg and milk. Bake for 35 minutes.

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