Chicken & Ham pie

Preheat the oven to 200C Fan. 

1. In a heavy bottomed frying pan heat the olive oil before frying the diced chicken thighs over a medium high heat until beginning to brown. Add the torn/diced ham along with the leeks and saute for a further 2-3 minutes.
2. Stir through the plain flour and mustard powder and cook out for 2 minutes before pouring in the stock gradually whilst stirring followed by the milk. Simmer on medium for 5 minutes until thickened, stir through the thyme and set aside.
3. In a food processor or using fingertips crumble the butter, flour and salt together until it resembles fine breadcrumbs, add a little water at a time until it comes together to form a dough. Leave to rest in the fridge for 5 minutes.
4. Pour the chicken and ham filling into a suitable pie dish or oven tray. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Lay the pastry over the filling pinching the edges against the walls of the tray. Cut a steam vent in the centre and glaze with the beaten egg. Bake for 30-40 mins until bubbling and golden.