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1
For the pastry, in a bowl, mix together the flour and butter until fine breadcrumbs are formed.
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2
Add the egg and mix until a ball of dough is formed.
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3
Wrap in clingfilm and place in the fridge to cool.
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4
In a pan, add the chicken stock and bring to a boil.
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5
Add the chicken breasts and reduce to a simmer for 10 minutes.
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6
In a separate pan, melt 25g of the butter and add the sliced leeks.
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7
On a low heat, fry for 2 minutes, then add the garlic and cook a further 1 minute.
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8
Tip into a bowl and put aside.
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9
Remove the chicken breasts from the stock pan and put on a plate.
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10
Pour 200ml of stock into a jug and put to one side.
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11
In a pan, melt the remaining 50g butter.
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12
Once melted, add 50g of flour and stir constantly.
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13
This will form small, dough like balls.
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14
Add the milk slowly, stirring well between additions.
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15
Slowly add the 200ml stock and wine and cook on low heat for 3 minutes, stirring.
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16
Remove from heat and stir in the cream.
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17
Once done, place in a bowl and cover the surface with cling film to prevent a skin forming.
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18
Preheat the oven to 200c/180c Fan/Gas 6.
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19
Remove the pastry from the fridge and split into 2 pieces.
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20
On a lightly floured surface, roll out so that the pastry is a few cm bigger than the pie dish.
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21
Place in the dish and push down to remove any airbubbles.
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22
Chop the chicken into small chunks and add to the leeks.
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23
Stir in the sauce and add salt and pepper to taste.
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24
Place the mixture into the pie dish.
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25
Roll out the second portion of pastry.
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26
Beat an egg and brush around the pie edge.
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27
Place the pastry pie lid on top and slice carefully around the edge to remove any excess.
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28
Pinch around the edge and glaze with egg wash. Pierce a hole in the centre of the pie with a small knife.
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29
Cook in the centre of the oven for 35-40 minutes.
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30
Enjoy!
