• Preheat the oven to 200°C/Fan 180°C/Gas 6.
• In a large non-stick frying pan, add some sunflower oil and on a low heat add the onion and crushed garlic. Cook until the onion is softened, but not coloured (approx 5mins).

  Add in the leek, stirring in and cook for 1 minute more.

  Now add in the chicken and cook through.
• Next, pour over the white wine and 100ml of the water and dissolve the stock cube in the pan by squishing it with a wooden spoon.

  Keep simmering on a high heat and stir constantly until the liquid has reduced by about half. Then remove the pan from the heat.
• In a large bowl, add ham strips (about 1.5cm wide) and add sprinkle the flour on top and toss lightly.
• Now, add the chicken, onion, leek and stock mixture, the rest of the water and the crème fraiche.

  Season with lots of freshly ground black pepper and stir all the ingredients together until just combined.

  Spoon into a 1.5-litre pie dish.

Filo pastry

• Put the 3 filo pastry sheets on a flat work surface on top of each other and cut with a sharp knife into strips - you should get around 9 long strips.

  Put some oil into a small bowl and using a pastry brush, lightly oil each strip, then scrunch up gently and place on top of the filling.

  Do this with each strip, adding them close to each other, until you have covered your filling.
• Bake the pie for 30–35 minutes or until the pastry is crisp and golden brown and the filling is bubbling.
• Serve.