Chicken & ham pie

• Chicken thighs (bone-in)500g
• Cooked ham slices200g
• Leeks250g
• Semi-skimmed milk300ml
• Plain flour30g
• Butter30g
• Stock cubes (12 pack)1
• Ready-rolled puff pastry320g
• Frozen garden peas300g

Plus salt and pepper. About £5.03 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Take the chicken off the bone, remove the skin and cut into chunks. Fry for 6 minutes, then add 250g sliced leeks and cook for 5 minutes.

3. 3

   Stir in 30g butter until melted, then 30g flour for 1 minute. Gradually stir in 300ml milk and 1 stock cube dissolved in 150ml boiling water. Simmer for 5 minutes until thick. Stir in 200g torn ham.

4. 4

   Tip into a pie dish, top with the puff pastry, trim and cut a slit in the middle. Bake for 25-30 minutes until golden.

5. 5

   Boil 300g frozen peas for 3 minutes and serve with the pie.