Chicken, peas and ham: If cooking the chicken for the pie, start by placing the chicken breasts in a soup pot. Lay the rest of the pastry on top, pressing down firmly. 2. Place on top of the meat. Pour in the stock and bring to a simmer. Spread the chicken filling over top. The yellow 'bricks' in the picture are margarine, the white bricks are the vegetable fat. Trim off the excess. https://cookpad.com/uk/recipes/8926476-leftover-chicken-and-ham-pie The next step is to make the shortcrust pastry for the top of the chicken and ham pie. Spread the ham filling on the bottom of the pastry. Preheat the oven to 400°F. Spoon the chicken into an enamel pie dish (measuring about 8 x 9 in). It should also be 1/4 inch thick. On a floured surface, pinch together two sheets of pastry and roll out to the thickness of a quarter. Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. 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