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1
To make the crust, place the flour, salt and butter into a food processor and combine until mixture resembles fine breadcrumbs. With the motor running, add 2 tbsp water, 1 tbsp at a time, until the mixture comes together to form a dough. Knead into a disc shape, wrap in plastic wrap and place in the fridge while preparing the filling.
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2
For the filling: In a large saucepan or Dutch oven, heat the olive oil and butter over medium heat. Add the onion, leeks, celery and garlic and cook until soft but not browned. Increase heat and add the chicken, cooking until the meat has browned. Add the thyme, stir in the stock and cover with a lid.
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3
Once the mixture has come to a boil, remove the lid and cook for 25 mins, or until most of the liquid has been absorbed. In a small bowl, combine cornstarch with 2 tbsp of the remaining liquid, mixing until a smooth paste forms. Stir the paste into the chicken mixture and cook for 1 min. Remove the thyme stalks, season to taste and leave to cool completely.
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4
Preheat the oven to 400u00b0F. Roll the chilled crust pastry out between 2 sheets parchment paper until it 1/8 inch thick. Line a 9 inch deep pie dish with the pastry, then fill with the cooled chicken mixture. Brush the edge with a little beaten egg.
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5
Roll out the puff pastry on a floured surface until it is 1/8 inch thick. Cut a cross in the center of the pastry. If desired, place a ceramic pie funnel into the center, then carefully drape the pastry over the filling and pinch to seal the edges. Using a sharp knife, trim the excess pastry from the pie dish and brush the surface with beaten egg.
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6
Bake for 35 mins, or until puffed and golden.
