1/2 oz Butter
1 tb Oil
1    Onion, finely chopped
4    Boneless chicken thighs,
-skinned
4 oz Cooked ham, diced
2    Courgettes, sliced
1 tb Plain flour
2 tb Fresh parsley, chopped
5 fl Milk
Salt and black pepper
8 oz Puff pastry, thawed if
-frozen
5 fl Soured cream
2 md Eggs
Beaten egg to glaze

Heat the butter and oil in a frying pan. Add the onion and cook for 5
minutes. Add chicken and cook until browned on all sides. Set oven
180C/350F (Mark 4).

Using a slotted spoon, transfer the chicken and onions to a 11l (2Pt) pie
dish and arrange the ham and courgettes on top.

Add flour to the pan and cook for a few seconds. Stir in the parsley and
gradually add the milk, stirring until sauce thickens. Season. Pour over
the chicken mixture, cover with foil and bake for 30 mins until chicken is
cooked. Leave to cool.

Raise oven temperature to 400F,200C (Mark 6). Roll out the pastry to about
cm (2in) larger than the pie dish.

Beat together cream and eggs and stir into chicken mixture. Cut a strip of
pastry, moisten, and fit around edge of pie dish. Cover with remaining
pastry and score across top to decorate.

Brush with beaten egg and bake for 20 or 30 minutes. Stand for 10 minutes
before serving.