Serves 4-6

• Pack of ready rolled puff pastry
• 2 breast fillets or equivalent off a cooked chicken
• 150g thickly sliced ham, diced
• 2 leeks, sliced
• 2 garlic cloves
• 150ml chicken stock
• 50g butter
• 50g plain flour
• 200 ml milk
• 100 ml white wine
• 150 ml double cream

1. Preheat oven to 180C. (Cook the chicken breasts if bought raw)
2. Melt half the butter in a frying pan and cook the leeks gently for 10 minutes until softened. Add garlic and cook for 1 minute more. Tip it all into a large bowl.
3. Turn up the heat and use the pan to melt the rest of the butter. Add the flour and cook for 30 secs.
4. Add the milk, a little at a time, stirring well.
5. Gradually add the stock and the wine and stir until sauce is smooth. Simmer for 3 minutes then take off the heat and stir in the cream.  Pour into the bowl with the leeks.
6. Cut the chicken breasts into chunks and add them and the ham to the leeks and sauce. Mix well and season with salt and pepper to taste. Transfer to an oven proof, round dish.
7. Lay the pastry over the top and trim to the edges of the dish. Decorate the top with some pastry if you like. (I cut out leaves)
8. Bake in the oven for 30 minutes and serve.

If you use a pie dish, you can make/use shortcrust pastry and line the bottom of the tin as well for a traditional pie. I just prefer a lighter amount of pastry at times.