• 4 medium leeks, trimmed and slices
• 2 large carrots, peeled and sliced
• 100g frozen peas, defrosted
• 1 chicken stock cube
• 450g cooked chicken meat cut into bite-sized chunks
• 150g boiled ham, cubed
• 25g butter
• 1 medium onion, peeled and chopped
• 45g plain flour
• 200ml full fat milk
• Salt and freshly ground black pepper

• 1.2 kg of potatoes, peeled and cut into chunks
• 25g butter
• 50ml milk
• 100g mature cheddar cheese

Have ready 4 individual oven proof pie dishes. Pre-heat the oven to 200°C or gas mark 6.

1. Put the leek and carrot in a saucepan. Add 600ml of water and bring to the boil. Cover and simmer for 7-8 minutes. Add the peas 4 minutes prior to the end of the cooking time.
2. Remove the vegetables but retain the vegetable stock and stir in the stock cube.
3. Divide the chicken, ham and vegetables between the 4 pie dishes.
4. Melt the butter in a small saucepan. Add the onion and fry gently until soft. Stir in the flour and cook gently for 1 minute. Remove from the heat then gradually add the stock and the milk, stirring vigorously.
5. Bring to the boil and simmer, stirring until the sauce has thickened. Season to taste. Divide the sauce between the 4 pie dishes.
6. Now make the potato topping. Cook the potatoes in salted boiling water for about 20minutes or until soft.
7. Drain well and return to the pan. Mash until smooth. Stir in the butter, milk and half the cheese. Season to taste.
8. Spoon the potato over the chicken pies and sprinkle with the remaining cheese. Bake for 30-35 minutes until the potato is golden.

Makes 4 individual chicken pies