Heat the butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 1 minute. Stir in the broth. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the chicken, ham and vegetables. Pour the chicken mixture into a 9-inch pie plate. Unfold the pastry sheet and place it over the chicken mixture.. Pour the thick white sauce into a bowl and cover with dampened baking parchment or press on clingfilm to stop a skin forming, if you aren't proceeding to assemble the pies straightaway. When you're about ready to get baking, slip a metal sheet in the oven and pre-heat it to 200°C/180°C/400°F.
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Either freeze or cook within 4 hours (keep the pie in the fridge). (F) Cover the pie dish, label, and freeze. (D) Let stand overnight in the fridge. (C) Remove the pie from the fridge 20 minutes.. 1: Place the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Place in a saucepan and pour on the chicken stock. Bring the stock to a simmer and allow to infuse over a low heat for 5 minutes. 2: Add the chicken thighs, bring back to a simmer and.
