- Melt the butter then add the flour and cook for 2-3 minutes.
- Add the warm chicken stock a bit at a time, bring to the boil then add the double cream.
- Add 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.
- Season, then pour into a 4.5" pie dish.
- Roll out the puff pastry and cover the pie dish. Brush with beaten egg and bake for 35 minutes at 185°C.