Chicken, Ham and Leek Pie

Ingredients:
2 medium leeks - sliced
2 medium to large sized chicken breasts - diced
1 unsmoked gammon steak - diced 
4 large closed cup mushrooms - cleaned and each cut into 6-8 large pieces
1/2 pt vegetable stock (I used one stock cube)
1/2 tsp plain flour
1 pack ready rolled short-crust pastry
1 egg - beaten 

Method: 
Soften the leeks in a small amount of hot water in a pan 
Add the diced chicken and cook for a few minutes to seal all sides
Add the diced gammon and cook for 3-4 minutes
Add in the mushrooms and the stock, bring up to the boil and then turn down to simmer for about 15 minutes
Remove a small amount of the stock from the pan and place into a cup, whisk in the flour and then return the mixture to the pan and stir well
Bring back up to the boil for one minute and then remove from the heat and allow to cool for a short while
Line a pie dish with just over half of the pastry (I usually roll it out slightly to make it a little bit thinner)
Add in the filling and then brush the edges of the pastry with the beaten egg so that the lid will stick
Cover with a pastry lid
Cut a couple of small holes in the lid to allow steam to escape
Brush the pastry lid with beaten egg
Cook at 170 degrees for 15 minutes until the pastry is golden brown

Serves 2 
Served with cauliflower florets, carrot batons and asparagus tips. 
This pie could serve 3-4 people if served with more vegetables, potatoes etc.  

I soaked the gammon steak in water for 5 minutes before rinsing and dicing so that it wouldn't taste too salty.