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1. Heat the chicken stock in lidded saucepan. Add the chicken breast and simmer with lid, 10min. Remove chicken from water. Pour the cooking liquor into a large jug.
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2. Melt 1oz butter in large heavy-based saucepan over low heat. Stir in leeks and fry gently for 2min until softened. Add garlic, cook 1min. Add remaining butter and stir in flour as soon as butter has melted. Cook for 30sec, stirring constantly.
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3. Slowly add milk, stirring well. Gradually add 250ml/10fl oz of stock and wine, stirring until the sauce is smooth and thickened slightly. Bring to simmer for 3min.
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4. Season mixture to taste with salt and freshly ground black pepper.
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5. Remove from heat and stir in cream. Pour into large bowl and cover surface of sauce with cling film to prevent a skin. Set to cool.
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5. Preheat oven to 200C/400F. Put a baking tray in oven to heat.
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6. For pastry, put flour and butter in food processor and blend on pulse setting until mixture resembles fine breadcrumbs. While mixing, add beaten egg and water, blend until forms a ball. Portion off 250g/10oz of pastry for the lid.
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7. Roll remaining pastry on lightly floured surface, turning pastry until around 5mm/1/4in thick and 4cm/11/2in larger than the pie dish. Lift pastry over rolling pin and place gently into pie dish. Press pastry firmly up sides, remove bubbles. Leave excess pastry.
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8. Cut chicken breasts into 11/4in pieces. Stir chicken, ham and leeks into cooled sauce. Pour filling into pie. Brush rim of dish with beaten egg. Roll out reserved pastry for lid.
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9. Cover with pastry lid and press edges together firmly to seal. Trim excess pastry.
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10. Make small hole in centre of pie with tip of knife. Glaze pie with beaten egg. Bake on preheated tray in centre of oven for 35-40 minutes or until pie is golden-brown
