Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Add the leeks and cook for 15 minutes until soft. Strain the stock into a clean bowl, and set aside the.. Cut the ham into strips about 1.5cm wide and add them to the bowl. Sprinkle the flour on top and toss lightly together. Add the onion and stock mixture, the rest of the water and the crème fraiche. Season with lots of freshly ground black pepper and stir all the ingredients together until just combined. Spoon into a 1.5-litre pie dish.
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