Chicken, ham, leek & roast potato pie

Ingredients

• 2 tbsp olive oil 
• 400 g chicken breast cut into small chunks
• 140 g deli honey ham roughly chopped
• 450 g potatoes leftover halved
• 2  leek trimmed sliced
• 1 tbsp flour plain for dusting
• 200 ml wine 
• 400 ml chicken stock see 
• 3 tbsp crème fraîche 
• 375 g sheets pastry crust fresh (use if you're freezing the pie)
• 4 servings eggs beaten

Equipment

• frying pan
• oven
• pie form

Directions

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.
2. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
3. 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 crme frache and seasoning.
4. Pour over the pie filling and leave to cool.
5. Unroll the pastry and cut off a small strip to make decorations (if you like).
6. 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.
7. Heat oven to 200C/180C fan/gas
8. Brush pie with egg to glaze (making sure the steam hole hasnt sealed up). Cook for 30-40 mins, until golden and hot through.