Chicken, Ham And Leek Pie - cooking recipe

Ingredients

1 whole chicken (cooked)
1 cup ham (cooked and diced)
4 leeks (washed and chopped, light green and white parts only)
1 onion (finely chopped)
3 tablespoons butter
4 tablespoons flour
1 teaspoon Dijon mustard
1 1/2 cups chicken stock
1/2 cup heavy cream
salt (to taste)
pepper (to taste)
1/8 teaspoon nutmeg
1 pie crust, 9 inch

Preparation

1. Take the chicken off the bone in large pieces. In a deep dish pie plate,
make alternate layers of chicken, ham and leeks.
2. In a saucepan over medium heat melt the butter and add the onions. Saute
until the onions are soft. Stir in the flour and mustard and cook for a few
minutes. Slowy add the chicken broth and cream, stirring until it is thickened.
Pour the sauce over the chicken, ham and leeks in the pie pan.
3. Roll out the pie crust until it is slightly larger than the pie plate.
Dampen the edges of the pie plate and cover with the pie crust. Crimp the edges
and cut holes for steam.
4. Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to
30 minutes.