Ingredients

6 boneless chicken breasts , cubed

1 tsp dried thyme

600ml hot chicken stock

50g butter

2 onions, chopped

50g plain flour

300ml milk

juice of 1 lemon

2 tbsp chopped parsley

4 slices ham, chopped

500g ready rolled puff pastry.

1 egg , beaten

Method

Put the chicken in a large pan with the stock, 1/4 tsp thyme and seasoning, and bring to the boil.

Reduce heat, cover and simmer gently for 15 minutes.

Take out the chicken and keep the stock to one side.

Melt the butter in a pan and saute the onions for about 5 minutes.

Stir in the flour and then the stock a little at a time to make a smooth thick sauce.

Stir in the milk and simmer for 2 minutes.

Now stir in the remaining thyme, lemon juice, parsley and seasoning.

Mix together the chicken, onions and ham in a large ovenproof dish.

Pour over the sauce and leave to cool.

Preheat the oven to 190 degrees.

Cover the dish with pastry and cut off the excess.

Brush the pastry with beaten egg and make a small cut in the centre of the pastry.

Bake for 25-35 minutes, until the pastry is crisp and golden brown.

Cooks Comments and Tips

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