Step 1Melt the butter then add the flour and cook for 2-3 minutes.
Step 2Add the warm chicken stock a bit at a time, bring to the boil then add the double cream.
Step 3Add a splash of olive oil to a hot pan then fry the chicken for 3-4 minutes until sealed on all sides. Add the cooked ham to the chicken then mix in the sauce.
Step 4Season, then pour into a 4.5" pie dish.
Step 5Roll out the puff pastry and cover the pie dish. Brush with beaten egg and bake for 35 minutes at 185°C.
- Country Range Puff Pastry
- 50 g Country Range Salted Butter
- 50 g Country Range Plain Flour
- 1 pint Country Range Chicken stock
- 50 ml double cream
- 200 g chicken breast, diced
- 50 g cooked ham
- 1 egg, beaten, for glaze
- salt and pepper
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