Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook for about 5 minutes until softened.

3. 3

   Add the diced chicken breast to the pan and cook until browned on the outside, about 5-6 minutes. Stir in the minced garlic and cook for another minute.

4. 4

   Sprinkle the flour over the chicken and leeks, stirring constantly for 1-2 minutes to cook off the raw flour taste.

5. 5

   Gradually pour in the chicken broth and heavy cream, stirring continuously until the sauce thickens and bubbles.

6. 6

   Stir in the cubed ham and dried thyme. Season with salt and black pepper to taste. Remove from heat.

7. 7

   Pour the filling into a deep pie dish or individual oven-safe ramekins.

8. 8

   Roll out the puff pastry slightly and cut it to fit the top of your dish. Place the pastry over the filling, crimping the edges to seal. Cut a small slit in the center for steam to escape.

9. 9

   Beat the egg in a small bowl and brush it over the puff pastry for a golden finish.

10. 10

    Bake for 20-25 minutes, or until the pastry is puffed and golden brown and the filling is bubbling hot.