8 ready-roasted chicken legs, bones removed and meat roughly chopped
125 g (4 oz) thick piece of ham, cubed
150 ml (5 fl oz) crème fraîche
handful of tarragon leaves, chopped
375 g (12 oz) ready-rolled shortcrust pastry
1 egg, lightly beaten
salt and pepper
Put the leeks in a sieve or colander and pour over a kettleful of boiling water until starting to wilt. Mix the leeks together with the chicken meat, ham, crème fraîche and tarragon and season. Transfer the mixture to a 23 cm (9 inch) pie dish.
Place the pastry on top, crimp around the edges and cut away any excess pastry. Make a small slit in the centre of the pastry and brush all over with the egg. Cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until golden and bubbling. Serve with peas and mashed potatoes.