Put the margarine and vegetable fat in a mixing bowl and pour in the flour. Cut off a strip, wet it, and place it on the lip of the pie dish. 2. Remove from the heat. Bring to a boil, add a little salt and the chicken stock cube, turn the heat down and simmer for about 10 minutes or until the chicken breasts are cooked through. Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. https://cookpad.com/uk/recipes/8926476-leftover-chicken-and-ham-pie Spoon the chicken into an enamel pie dish (measuring about 8 x 9 in). Chicken, peas and ham: If cooking the chicken for the pie, start by placing the chicken breasts in a soup pot. Preheat the oven to 400°F. Roll out another bit of pastry large enough to just cover the ham filling. Trim off the excess. Stir the chicken, ham and parsley into the leek mixture, then stir through the crème fraîche. Spread the chicken filling over top. Pour in the stock and bring to a simmer. 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simple chicken and ham pie

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