1. Season the chicken thighs with salt and black pepper.
2. Heat ½ tablespoon olive oil in a pan over a medium heat and fry the chicken for 5 minutes each side, until golden.
3. Remove from the pan to a plate.
4. Add the other ½ tablespoon olive oil to the pan and cooked the onion for 5 minutes until soft.
5. Add the crushed garlic and fresh thyme and cook for 1 minute.
6. Stir in the flour.
7. Add the stock, milk and mustard and stir.
8. Chop the chicken into bite size pieces. It will still be a little raw in the middle, don’t worry, it will finish cooking in the sauce.
9. Add the chopped chicken to the sauce and simmer for 30 minutes.
10. Pour into a 17 x 26cm (6.7″ x 10″) dish and cool. Once cool, add the chopped ham and stir to combine.
11. Preheat the oven to 200˚C fan /220˚C / 392˚F convection / 428˚F
12. Lay the pastry over the chicken filling and using a sharp knife, cut around the egdes of the dish, leaving a slight overlap.
13. Use any scraps of pastry for decoration, fixing them to the top with a little beaten egg or milk.
14. Cut a couple of slips in the top of the pastry to let the steam out.
15. Brush the top of the pie with beaten egg or a little milk and place into the oven for 30 minutes, until the pie is golden brown on top and bubbling at the edges.