Pastry

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500g plain flour

250g cold butter(or vegan option), cut into small cubes

1 Teaspoon Salt

4 tbsp cold water

1 egg yolk, beaten, to glaze

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Filling

4 boneless skinless chicken breasts, cubed

2 carrots, chopped macédoine

2 potatoes, peeled and cubed macédoine

1.5 celery stalks, chopped macédoine

2 sticks and 2 tsp chopped fresh thyme or 1 tsp dried

700ml hot chicken stock

60g butter

2 medium onions, chopped macédoine

60g plain flour

300ml milk

juice of 1 lemon

2 tbsp chopped parsley

4 thin slices ham, cut into 1cm squares

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Directions:

1. Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme stick and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme.

   Reserve 600ml/1 pint stock (rest can be frozen).

2. Rinse the pan, return to heat and melt the butter. Cook the onions until soft - about 5 minutes. Stir in the flour and cook out the roux, then add the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Take off the heat, stir in the remaining thyme, lemon juice and parsley. Season.

3. Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200 °c/gas 6/fan 180 °c.

4. Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25–30 minutes until crisp and golden.

Alternatively, mix all the ingredients together and place in individual pie tins lined with pastry.