I was using up some fresh chicken, cut into one-inch pieces, and some leftover ham and the last of a leek. I seared the chicken first in butter and oil, then simmered them all in a pan with a cube of chicken stock made up to half a pint, some Mrs Dash, and a level teaspoon of cornflour to thicken. I used shortcrust pastry for the base, and puff pastry for the top, which I carefully brushed with beaten egg before giving it half an hour in a 175 oven.
It came out rather well, very appetizing, with different tastes in every mouthful. I saved some thickened chicken stock for gravy, and served it with a salad. This was a very good pie, one of my best.