Mmm, pie

I made this chicken and ham pie. It was very tasty, even if I do say so myself.

I used shop-bought puff pastry; if it's good enough for Michelin-starred chefs, it's good enough for me.

I made the filling as follows:
• I roasted a chicken and pulled off the cooled leg meat (drumstick and thigh)
• I baked a gammon joint
• I sweated off a sliced leek in butter. I added flour and more butter to make a roux. Then I added the meat cooking juices, wherein much flavour lies. Much salt also lies in the gammon/ham juices, so I tasted as I went. The final consistency was obtained by adding milk.
• I diced some ham and mixed it in the sauce, along with the chicken.
• I put the filling in the pie tin.
• I edged the lip of the pie tin with pastry, and used it to stick the pastry lid onto, then crimped the edge and washed it with milk.
• I bunged the pie in the oven at gas mark 5 until it was golden brown.

Mr Pandammonium missed out because he is away at the moment.