Ingredients

• 4 ready-roasted chicken breasts, shredded
• 100g cooked smoked ham, cubed
• 142ml double cream
• 75ml chicken gravy
• 2tbsp tarragon, finely chopped
• 1tsp cornflour
• ¼tsp English mustard
• 250g ready-rolled puff pastry
• 1 medium egg, beaten

Method

1. Preheat the oven to 200°C (180°C fan) mark 6.
2. Put the chicken in a large bowl with the ham, then add the cream, gravy, tarragon, cornflour and mustard. Season with coarsely grated black pepper and mix together well.
3. Spoon into a shallow 1 litre (1¾ pint) baking dish. Unroll the puff pastry and position over the top of the dish to cover. Trim to fit the dish, then press the edges down lightly around the rim.
4. Brush the egg over the pastry. Cook for 30-35min until the pastry is golden and puffed.