Pre-heat your oven to 200⁰C/fan 180⁰C/Gas mark 6.

Add the oil to a large, non-stick frying pan, and heat over a low heat. Add the crushed garlic and onion, and gently fry them while stirring occasionally. The onion should be softened but not browned. Stir continuously as you add the leek to the pan and cook for a further 1 minute. Pour the water and white wine into the pan and dissolve the stock cube into it. As the mixture begins to simmer, keep the pan on a high heat and stir continuously. When the liquid has reduced by half, remove the pan from the heat.

Remove the skin from the chicken and carve the meat from the bones. Chop the cooked meat into bite-sized chunks and place them in a bowl. Slice the smoked ham into 1.5cm wide strips and mix them with the chicken chunks. Sprinkle the flour into the bowl and toss it together with the meat. Pour the onion mixture from the pan into the bowl, along with the crème fraiche and the rest of the water. Season the combination generously with freshly ground black pepper and stir the ingredients together well. Pour the filling into a 1.5 litre pie dish.

For the pastry, pour the oil into a small bowl. Stack the 3 filo sheets on your work surface and cut the stack into 9 equally-sized rectangles. Brush each rectangle with oil, scrunch it up, and place it on top of the filling. As you add the pastry rectangles, ensure they are placed close together, so that the top of the pie is completely covered.

Bake the pie in your preheated oven for 30-35 minutes. When ready, the filling should be bubbling, and the pastry should be golden brown and crisp in texture. Serve with your favourite green vegetables.