1 Put the chicken, gammon, stock cube and thyme in a pan. Add enough water to just cover, bring to the boil and simmer, partially covered, for 20 minutes, removing any fat that floats to the surface. Add the broccoli and cook for another 4 minutes. Lift out the chicken, gammon and broccoli, using a draining spoon, and put on a plate to cool slightly. Boil the stock, uncovered, until it is reduced to about 200ml.

2 Preheat the oven to 190C/170C Fan/Gas 5. Cut the gammon, chicken and broccoli into bite-size pieces. Put in a pie dish.

3 Mix the cornflour with 30ml water and add to the stock with the cr?me fra?che. Heat until almost boiling, stirring all the time. Pour over the meat and broccoli.

4 Cut each sheet of filo pastry into 8. Brush with the butter and then scrunch up loosely. Put the pastry on the pie to cover the surface and bake for 20 minutes.