Chicken, ham, leek & roast potato pie

• olive oil↗2 tbsp tbsp
• chicken breast↗400g g

  cut into small chunks

• thick-sliced ham↗140g g

  roughly chopped

• leftover roast potatoroughly

  large ones halved

• leeks↗2

  trimmed and sliced

• plain flour tbsp

  plus extra for dusting

• white wine↗200ml ml
• chicken stock↗400ml ml
• crème fraîche tbsp
• shortcrust pastry↗375g g

  sheet (use fresh if you're freezing the pie)

• beaten egg

  to glaze

Step-by-step instructions

1. 1

   Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.

2. 2

   Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.

3. 3

   Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.

4. 4

   Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn’t sealed up). Cook for 30-40 mins, until golden and hot through.