Simple flavours in pies are always the best. Under the buttery, cheesy golden crust is an easy-to-make, yet chic tasting chicken and ham pie. The filling and pastry can be made a day in advance and then assembled just before cooking.

Ingredients

• 1 cup flour (wholemeal or white)
• 100 grams butter chilled and diced
• ¾ cup finely grated cheddar or tasty cheese
• 1/2 tblsp chilled water
• 4-6 boneless chicken thighs, without skin
• 50 grams butter
• 2 carrots, peeled and diced
• 1 onion, peeled and finely chopped
• 3 stalks celery, sliced
• 4 tblsp flour
• 1 cup chicken stock
• 1 cup cream
• 1 tblsp chopped fresh thyme
• 1 ham steak, diced

Method

Pastry

1. Put the flour, butter, cheese and salt into a food processor and process until the mixture looks like coarse crumbs.
2. Pulse in sufficient chilled water until the mixture forms small moist balls of dough. Grab a small amount and press in your hand. If it forms a moist clump there sufficient water has been added. Turn out and bring together. Wrap in greaseproof and chill for 20 minutes or overnight.
3. Makes 300 grams

Chicken and Ham Hot Pots

1. Cut the chicken into 3cm size pieces. Heat the butter in a large saucepan and when hot, brown the chicken pieces and set aside. This is best done in batches.
2. Add the onions, carrots and celery and toss the vegetables until lightly browned. Stir in the flour and cook for 1-2 minutes before stirring in the stock. Bring to the boil, stirring constantly to make a thick sauce. Add the cream, herbs, chicken and ham and season as wished. Remove from the heat, cool and then chill until ready to bake into a pie.
3. Put the filling into a large heatproof pie dish that comfortably takes the filling, about 5-6cups. Roll the pastry out on a floured board large enough to just cover the pie . Trim and place on top. Brush with beaten egg to glaze.
4. Bake at 190 degrees Celsius for about 35 minutes or until the pastry is golden and the filling piping hot. Serve accompanied with lashing of hearty mashed potatoes.