Chicken and Ham Potpies

Ingredients:
1 oz (25 g) butter
¼ cup (25 g) all-purpose flour
1 cup (300 ml) chicken stock
7 tbsp (100 ml) milk
2 tbsp crème fraîche
1 tsp dried mixed herbs
Salt and black pepper
1 tbsp vegetable oil
1 small onion (sliced)
12 oz (350 g) chicken breast (cubed)
4 oz (125 g) cooked ham (cubed)
¾ cup (100 g) frozen peas
12 oz (350 g) ready-made puff pastry
1 egg (beaten)

Place the butter, flour, stock, and milk in a medium saucepan. Cook over a moderate heat and continue stirring with the whisk until the mixture starts to thicken.

Bring to a boil, then reduce the heat and add the crème fraîche and herbs. Season to taste with salt and freshly ground black pepper, then simmer for 2–3 minutes.

Heat the oil in a frying pan and add the chicken and onion. Cook for 3–4 minutes, stirring occasionally, until the onion has softened and the chicken has browned.

Stir the chicken and onions into the sauce, then cover and simmer for 10 minutes. Remove the pan from the heat and stir in the ham and peas.

Preheat the oven to 400°F (200°C). Allow the mixture to cool slightly, then divide it between four small, individual pie dishes or fill one large pie dish.

Roll out the pastry on a lightly floured surface, then cut out four circles, slightly larger than the tops of the pie dishes. Use the scraps to make thin strips to
cover the edges of the pie dishes.

Brush the edges of the pie dishes with the egg, then press on the strips of pastry. Brush with egg again, then place the pastry lids on top. Use your fingers to seal the edges of pastry together.

Brush the tops with egg and make a cross in the top of each pie to allow the steam to escape. Cook for 20 minutes on the top rack of the oven, until the pastry is puffed and golden.

Variation:
Use vegetable stock in Step 1. In Steps 3 and 4, omit the chicken and ham. Simmer the sauce for 5 minutes and add ¾ lb (350 g) cooked potatoes, carrots, and parsnips, and ½ cup (75 g) corn when you add the peas.