Ham, chicken and leek pie

This is perfect comfort food. The crispy pastry and soft creamy filling is loved by all in our house. It's ideal for this time of year when the weather is cold and you want something to warm you up with very little hassle.

Ingredients

4 chicken breasts, diced

250g gammon steak, cut into small pieces

4 carrots, peeled and sliced

3 potatoes, peeled and cubed

1 leek, sliced

1 tbsp thyme

600ml chicken stock

30g butter

1 large onion, sliced

50g plain flour

300ml double cream or milk

500g Puff pasty

1 Egg

Method

• Preheat the oven to 180 degrees.
• Put the chicken, gammon, carrots, potato and thyme in a pan on a low heat. Add the stock, bring to the boil and allow to simmer for 12-15 minutes until cooked. 
• Drain the stock using a colander and keep to one side.
• In a separate pan add the leek and onion with the butter and cook for a few minutes until soft.
• Add the stock, flour and cream to create a sauce - allow to thicken.
• Pour the sauce over the chicken mixture and stir well before placing in an oven proof dish approx 10" by 12"
• Roll out your pastry slightly larger than your dish and place over the top.
• Using a fork press down the pastry to create a seal and brush the egg yolk on top. Poke a few holes in the pastry.
• Cook for around 40 minutes until browned and serve.
• Scoff!