Chicken and Ham Pie

A chicken and vegetable soup made a couple of days ago was augmented with some diced roast unsmoked gammon from the joint I cooked yesterday.Thickened with a teaspoonful of arrowroot (you can use cornflour instead - mix while the soup base is cold).

Placed in an ovenproof glass dish, along with some boiled potato, and covered with a square of pastry dough, rolled flat, and crimped around the edges. Make a hole in the centre with a sharp knife, to allow steam to escape from the dish.

Preheat an oven to 180 degrees, and cook on the middle shelf for between 45 to 50 minutes. Watch carefully, and turn the heat down a little if the pastry browns quickly. Served here as the pie emerged from the oven. Delicious!