INGREDIENTS
400 g
Chicken breast
140 g
Ham, thick-sliced
2
Leeks
450 g
Potato, roast
1
Egg
400 milliliters
Chicken stock
1
heaped tbsp Plain flour
2 tbsp
Olive oil
3
heaped tbsp Creme fraiche
200 milliliters
White wine
375g shortcrust pastrysheet (use fresh if you're freezing the pie)