Ingredients

• 1 (9 inch) refrigerated pie crust
• 1 (4 pound) whole chicken, deboned and cut into bite size pieces, firm Tofu squeezed in cheesecloth works well too! or Quorn pieces!
• 4 slices cooked ham or morning star ham
• 4 leeks, chopped
• 1 onion, chopped
• salt and pepper to taste
• 1 pinch ground mace
• 1 1/4 cups chicken or vegetable stock
• 1 tablespoon milk or soy milk
• 1/2 cup heavy cream or soy milk

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a 1 1/2 quart casserole dish, layer chicken/tofu/Quorn,
ham, leeks and onion a couple of times each until dish is
full. Season each layer with a little salt, pepper and mace.
Pour stock over layers, and dampen edges of dish.
Roll pie pastry out and place over top. Crimp and trim
sides. Cut a round hole in center of pastry. Brush top with
milk. Bake for 35-45 minutes. Heat cream over low heat.
When done, pour cream into the hole before serving.