Plenty of veg and meat in a rich, creamy sauce, all covered in soft puff pastry – what’s not to love! A proper hearty meal, served best with mashed potato to help soak up all the sauces along with a good beer or a glass of red!
Melt butter in a saucepan and mix in leeks, nutmeg and a pinch a pepper
Cook for 3-5 min until the leeks have become soft
Into a new saucepan mix together lemon juice with the chicken and gammon
Stir until cooked though, then drain out most of the excess juices
Into the chicken and gammon, mix in the leeks, mushrooms and crème fraiche
Gently warm through for 2-3mins then remove from heat
Onto a floured surface roll out the pastry large enough to cover the top of the rectangular roaster
Pour the chicken and gammon mixture into the roaster and spread out evenly
Allow to cool and add the pastry lid
Tuck under any excess pastry around the edge and decorate the top as you wish – remember to pierce the top of the pastry a few times with a fork
Brush over an egg wash and place in the oven for 15-20 mins at 355F
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