You can add cooked, diced potato, carrots or mushrooms to this classic and homey supper.
4 tbs. butter
1 1/3 cup all-purpose flour
1 1/2 tbs. chicken stock concentrate
2 1/2 cups milk
1 cup frozen peas
2 cups cold, cooked chicken, diced
1 cup cold cooked ham, diced
1 short crust pastry
1 egg, beaten
Melt the butter in a heavy saucepan over a low heat. Whisk in the flour and cook for 2 minutes.
Slowly whisk in the chicken stock concentrate and milk to make a smooth paste. Turn the heat up to medium and simmer until thickened, stirring constantly. Stir in the peas for a few minutes to cook them, then stir in the chicken and ham. Remove from the heat and season to taste.
Heat the oven to 400°F. Transfer to filling mixture into an large oval pie dish. Roll out the pastry and place over the filling. Trim and crimp the edges, then make a few slits to release the steam. Brush with the beaten egg and place the pie dish on a baking sheet. Bake for 20 minutes, or until the pastry is golden. Allow to rest for 5 minutes before serving.
Serves 4
Cooking with Nigella 