Chicken and Ham Pie

6 standard portions

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Ingredients

• 1 tsp Olive oil
• 400 g Leftover cooked chicken
• 100 g Ham (diced)
• 50 g Plain flour
• 1 Shallot (large, diced)
• 1 Leek (sliced)
• 160 g Sweetcorn
• 300 ml Reduced fat crème fraîche
• 200 ml Chicken stock
• 1 tbsp Dijon mustard
• 1 pinch Fine sea salt
• 1 pinch Ground black pepper
• 320 g Puff pastry
• 1 Egg (whisked)

Method

1. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
2. Heat 1 tsp Olive oil over a medium heat and add 1 Leek and 1 Shallot. Cook for 3 minutes, to soften.
3. Add 50 g Plain flour and mix it in.
4. From the 200 ml Chicken stock stock, add around 2 tablespoons and mix in.
5. Add the remaining stock and heat for a further 2 minutes.
6. Add 400 g Leftover cooked chicken, 100 g Ham, 160 g Sweetcorn, 300 ml Reduced fat creme fraiche, 1 tbsp Dijon mustard, 1 pinch Sea salt and 1 pinch Ground black pepper. Give it all a really good mix.
7. Transfer to a baking dish. Allow to cool for 5 minutes.
8. Place 320 g Puff pastry over the top and tuck the edges in to form a crust. Whisk 1 Egg and brush it over the pastry.
9. Cook for 25 minutes until the pastry is golden brown.